Wraps use a soft tortilla or thin flatbread to hold the filling. Grilled chicken, crisp vegetables, beans, eggs, and spreads like hummus or yogurt sauce all work well. The roll keeps everything together, so they travel nicely.

Unlike sandwiches, wraps have no top and bottom slice of bread. Unlike paninis, they are usually not pressed. And unlike shawarma and gyros, the filling is often a simple mix rather than carved, spiced meat.

Questions folks ask

How do I roll a wrap without it tearing?

Warm it first and don't overfill it. Fold in the sides, then roll snugly from the bottom.

Can I make wraps the night before?

Yes, for most fillings. Wrap tightly and chill them. Leave out very wet items until the morning.

What can I use besides tortillas?

Lavash, large pita, or other soft flatbreads work well. Even large lettuce leaves can hold a filling.

Kitchen tips

Warm the wrap in a dry pan for a few seconds so it folds without cracking.
Put the filling in the lower third, fold in the sides, then roll tightly.
Spread sauce to the edges to help the wrap seal.
Don't overfill. Less is easier to roll.
Wrap in parchment and slice in half to keep it tidy.