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Wraps

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uwsgrazer Aug 21, 2013 04:05 AM

I'm trying to replicate some wraps family members had recently. I don't care so much for wrap sandwiches myself, but apparently they were quite tasty. It seems that the wrap itself was very chewy (in a good way). The only other defining characteristic I got was that the wrap material was quite large in diameter, maybe twice as large as "normal" wraps. As they were traveling at the time we can't really track down more details.

Any ideas or thoughts on what kind of wrap this could be?

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    sedimental RE: uwsgrazer Aug 21, 2013 04:33 AM

    I wonder if it was lavash ?

    3 Replies
    1. re: sedimental
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      uwsgrazer RE: sedimental Aug 21, 2013 06:25 AM

      Hhmmm, could be. I just looked it up and the wiki entry talks about fresh and dry forms. I wonder if even the fresh form would be pliable enough for wraps; the dry form definitely would not, it seems.

      Does anyone have experience making wraps with lavash?

      1. re: uwsgrazer
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        sedimental RE: uwsgrazer Aug 21, 2013 06:30 AM

        Yes, I have made them before, that is why I suggested lavash might be the flatbread used. It is quite common.

        1. re: sedimental
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          uwsgrazer RE: sedimental Aug 21, 2013 08:33 AM

          Thank you! I'll try to buy some and give it a try.

    2. hambone RE: uwsgrazer Aug 21, 2013 08:40 AM

      There is a bakery in Brooklyn which sells many different types of wraps. (Damascus on Atlantic Ave.)

      I would try a place like that, a Middle Eastern bakery, and just get a sampling or describe to the owner.

      3 Replies
      1. re: hambone
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        uwsgrazer RE: hambone Aug 21, 2013 09:00 AM

        Thanks, hambone. I'm familiar with Damascus Bakery - love their spinach pies! Maybe this will be a good reason to pay a visit this weekend, including a stop at Sahadi's perhaps. Do you know about how long the wraps will stay fresh if I just leave them in the original bag? I wont be able to use them till the following weekend when I go away for a family gathering.

        1. re: uwsgrazer
          hambone RE: uwsgrazer Aug 21, 2013 12:12 PM

          I'd ask.

          I was at Damascus getting pitas/flat bread once in prep for a Superbowl Party and the owner asked if I needed humus. "I got some at Sahadis." I replied. Lifting my two overly stuffed bags.

          "Mine is better... you try." No did not seem like an acceptable answer.

          So I got a small container and did a taste test. The only person who liked Sahadis better was the the guy who suggested we call Dominoes.

          1. re: uwsgrazer
            JungMann RE: uwsgrazer Aug 21, 2013 12:57 PM

            Their pita bread and roll ups freeze wonderfully. I'm not sure about the lavash. Their roll-ups are also widely available in Manhattan. I used to buy them at Costco and Fairway when I didn't shop at Damascus more regularly.

        2. Ttrockwood RE: uwsgrazer Aug 21, 2013 03:01 PM

          It could have been as simple as a burrito sized tortilla.....the "wrap" whatever it is made of, can absorb a lot of moisture from the fillings and therefore make even a tortilla more "chewy". I would only buy the wraps a day or two before using, or freeze but if you are traveling that could be a hassle

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            uwsgrazer RE: uwsgrazer Sep 15, 2013 12:19 PM

            Thanks again for everyone's help! I ended up buying these wraps below in whole wheat from Damascus Bakery(?) on Atlantic Avenue in Brooklyn.

            They tasted good and were easy to handle. And importantly people liked them, so I would say they were a success!

            http://www.aladdinbakers.com/wraps.html

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