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It's a Wrap: Simple Wrap Recipes

There is little debate that the sandwich is the mainstay of most kids’ lunches; two slices of bread with anything that kids might consume layered in between. Wraps have definitely taken their rightful place in the pantheon of sandwich possibilities, and sometimes the mere novelty of a rolled up sandwich instead of a square one might entice kids to try something, just for the surprise factor.

You can leave the wraps whole, in one big tubelike piece; slice them in half on the diagonal; or slice them into several one- or two-inch pieces, providing that eye-catching, bite-size, “nosh-esque” quality.

A Blueprint for Wraps: Some Basic Guidelines

  1. Pick a wrap.
     
  2. Pick a filling such as cold cuts, cheeses, smoked salmon, beans, or tune fish. Leftovers are very fair game: steak, chicken, pork, fish, shrimp, tofu—whatever you have that can be sliced or chopped into a rollable sandwich filling.
     
  3. Pick a spread or condiment that will go with your main filling. Mayo, mustards, chutneys, relishes, jams, hummus, barbecue sauce, hoisin sauce, plain Greek yogurt, salsa, and pestos of all flavors are all good. Maybe there’s even a leftover dip or crostini spread lurking in the fridge that will appeal.
     
  4. Add the extras: shredded lettuce or cabbage, chopped tomatoes, sliced olives and pickles, jalapeños, fresh herbs, slivered onions or bell peppers, sprouts, thinly sliced cucumbers or mushrooms. In some cases fruit is also welcome, such as thinly sliced or chopped apples or pears or maybe some chopped dried fruit. Shelled sunflower seeds, pumpkin seeds, nuts, and granola are also ideas. Don't forget salt and pepper, or another seasoning if it makes sense.
     
  5. Do not overfill your wrap or you won't be able to get it closed. It's better to layer everything on about three quarters of the wrap, leaving a little space around the edge for things to squish outward when you roll it up. And then on the edge of the one quarter that has no filling, put a smear of the condiment of your choice, like mustard or mayo. As you roll up the wrap, starting with the filled side closest to you and rolling toward the barer edge, the filling will slide into bare space a bit, ideally leaving you with enough room so that the condiment at the edge will help seal up the wrap as you finish rolling. You'll find this explanation sounds much more complicated than the actual rolling, of course.

The foregoing is excerpted from The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket by Katie Workman. All rights reserved. No part of this book may be used or reproduced without written permission from Workman Publishing Company, 225 Varick Street, New York, NY 10014.

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