Wraaaaap, wrap, wrap, they call him the wrapper

[Perilagu Khan]

I generally despise wraps. To my mind, they're a cross between a burrito and a sandwich that is inferior to both. There is one exception, however--the sausage wrap. I make mine with grilled Johnsonville hot links, fresh flour tortillas, my homemade BBQ sauce, and pickled jalapenos. This is the only wrap I'll eat.

Do you have a favorite wrap?

[HillJ]

lebanese flat bread, especially grilled a bit first, makes a tasty wrap. I find standard wraps boring and lacking flavor.

[jmcarthur8]

I had a great lamb wrap in flatbread at a Persian restaurant this week. There were some excellent pickles in it, too. DH looked up "Persian pickles" online and found some recipes. There's a new flavor for us to can next summer when our cukes are ripe.

[HillJ]

One of my fav uses (with lamb!) and plenty of yogurt, mint and cukes. Delish.

[MonMauler]

I'm actually a big fan of wraps.

Generally, the caloric load isn't a lot different from a couple slices of wheat bread, but it's different. The difference is a key. I like to switch it up.

One of my favorite wraps is salmon salad with maybe some veggies and a few squirts of sriracha.

My preferred brand for wraps is la tortilla whole wheat. They are relatively low cal, healthy and pretty damned tasty, too.

[kengk]

Been making my own version of fusion tacos lately with soft flour tortillas. Pulled pork, banh mi type pickled veggies, bbq sauce, maybe a little cheese, shredded cabbage, chopped raw onion, etc., etc.

[bbqboy]

...and here I kept seeing this thread title and thought it was about saran wrap.
I'm all in favor of putting anything I can find in a flour tortilla. Because of gout problems and being told to cut down on yeast intake, the choice between eliminating bread and eliminating beer was an easy one.

[jmcarthur8]

I don't mind the stuff inside a wrap, but I hate cold tortillas. Last week I ordered one at a restaurant because the innards sounded good, and I asked the server to have the thing grilled.
That was a huge help. It was just enough to soften up the tortilla and give it some flavor, and to take away the dry cardboardy feel.
I have avoided wraps unless I made them myself, but this little trick gives me more choices at a sandwich joint.

[Perilagu Khan]

Sounds a sound idea.

[tracylee]

I like wraps due to the higher protein/carb ratio, which I need due to medical issues.

My standard is a squirt of sriracha, a handful of cashews and a pile of cheese, nuked and rolled up. I'll add in whatever else I have on hand - sausage, refried beans, sour cream, smoked habanero salsa, etc.

[DuchessNukem]

Lol. Thank you for the thread title, I love that song and now it's stuck in my head for another 12-18 hours.

Wraps suffer so badly from being made-ahead, so that I seldom get them out. But I agree, a sausage shoved (plain for me) into a flour tortilla is a delight. There's an Austin restaurant that serves venison sausage wrap at the ACL music fest every year - close second to the avocado-chicken cone.

[suzigirl]

I also generally avoid wraps for the same reasons you do. And I feel exactly the same about the crossing a burrito and a sandwich. But you have me interested. Is your BBQ sauce like mine and changes with the tides or do you have a recipe? Can I have it if you do? And 'fresh' tortillas? Please say you make them or buy them fresh. I sure miss those from my childhood. My best friends Mexican grandma made them EARLY EARLYevery day and we ate them all day long as snacks as a child. If you make them and that is why you said fresh, please post recipe and instructions. I would love the help.

[Perilagu Khan]

My BBQ sauce recipe dates to the 1930s, and is a modified version of the sauce made at a Texas restaurant called Underwood's. It contains ketchup, Coke, onion, brown sugar, chili powder, salt, black pepper and white vinegar. All ingredients are combined and cooked--uncovered--at a low simmer for 20 minutes. It is a marvelous sauce.

I buy freshly made tortillas from a local resto called Rosa's. They are $2.70 per dozen and are terrific. I'm lucky that this place exists.

[suzigirl]

Color me jealous. I would love to get my teeth into those tortillas. Thank god they aren't around here or I would snuffle them up with everything.

[EWSflash]

I hate them too, but I think I might be able to get into yours, especially if it had fresh-roasted green chiles instead of the pickled jalapenos. A fresh homemade flour tortilla would be a big step in the right direction.

[HillJ]

If you're willing to count fresh spring rolls, wrap away! I can eat them for days and never tire. Super easy to make, love the crispy crunch and the endless possibilities. I've even made them in a hotel room.

[EWSflash]

OMG- you're so right about that. I love them so much I never thought of them as a wrap before.

[Perilagu Khan]

I'm thinking of wraps made with tortillas. Any old tortilla will do.

[fldhkybnva]

I am the worst wrapper in all forms - sandwich wrap, tacos, fajitas, burritos, enchiladas...chronic overstuffer.

[Meowzerz]

Same here! Things fall/ooze out everytime. When I stand in the line at Moe's or Chipotle or any such establishment, I'm always like "Geez they're a little skimpy with the (cheese, olives, whatever)". But then I realize they know what they're doing better than I do.... haha

[al b. darned]

Add me to that list. I'm also a chronic over stuffer. Just last night...with steak fajitas.

[fldhkybnva]

A few days ago someone mentioned chicken cordon bleu and since then I haven't been able to get it out of my head. Of all the techniques, I chose the roll up the chicken breast and make a meat purse technique...why oh why what was I thinking? It was quite the adventure and my chicken roll ups went into the oven skewered with literally 25 toothpicks each. Fortunately, no one else was around to witness me painstakingly roll and unroll the chicken breast to try to squeeze in the fillings which clearly were too big for the space they were being shoved into. However, it all worked out great. They cooked very quickly with minimal ooze and after a quick 5 minute rest, I meticulously hunted for toothpicks and plated my 1st chicken cordon bleu which IMO was not only presentable but also delicious. My SO has already requested that it be added as one of our weekly staples...he clearly does not know that wrapped foods and I have a long history together.

[ipsedixit]

Tianjin Xianbing (aka Tianjin pancake or crepe)