Wraps may have started out as a culinary fad, but these incredibly appealing sandwiches now occupy a category all their own. Maybe it’s because wraps are just more fun than sandwiches. Maybe it’s because there are no rules: You can wrap Mediterranean fillings in a tortilla, or Mexican fillings in a Mediterranean flat bread (lavash)—or even wrap quinoa and tahini in a lettuce leaf. Or maybe it’s because they don’t require much infrastructure: Take a flat bread; add fillings; roll, fold and tuck; and you’ve got a delicious on-the-go meal.
A few tips: Soft, fresh flat bread is easier to wrap. To refresh slightly stale bread for wraps, cover it with a damp dish towel for a few minutes. Or place between moist paper towels and microwave for 10 seconds. You can also heat it in a hot skillet, 15 seconds per side. Then try these delectable recipes for a fresh—and fun—approach to meal-making.
Provençal Veggie Wrap
Serves 4 • 30 minutes or fewer
Herbed cream cheese and chopped kalamata olives are paired with watercress and crunchy grated carrots in this easy and flavorful wrap. Eight-inch whole wheat tortillas can stand in for the lavash.
2 9x11-inch whole-wheat lavash
6 oz. herbed cream cheese spread, such as Boursin
1/4 cup chopped kalamata olives
1 cup grated carrots
2 cups chopped watercress (4 oz.)
1. Place 1 lavash wrap on work surface. Spread lavash with half of cheese and 2 Tbs. chopped olives, leaving 1-inch border around edges. Top with 1/2 cup carrots and 1 cup watercress. Roll up bread and wrap in waxed paper, twisting ends to hold together. Repeat with remaining ingredients.
2. Just before eating, cut wraps in half crosswise with serrated knife and serve still in waxed paper.
PER SERVING: 269 CAL; 13G PROT; 14G TOTAL FAT (6G SAT. FAT); 27G CARB; 20MG CHOL; 365MG SOD; 5G FIBER; 2G SUGARS