Wraps

Pick a filling, then change the wrapper to suit your day: flour tortillas, whole wheat, spinach wraps, lavash or butter lettuce leaves all work. Rotisserie chicken, canned tuna, hummus and bagged salad mixes keep prep to a minimum. Roll wraps tightly, slice them in half on the diagonal, and wrap them in foil or parchment to hold them together.

Common questions

How do you roll a wrap so it stays closed?

Warm the tortilla for a few seconds so it is flexible. Spread a sauce or spread over the whole surface, which acts as glue, then lay fillings in the lower third. Fold the sides in, fold the bottom up and roll tightly. Wrap it in parchment or foil, or toast it seam side down in a pan to seal it.

How do you keep wraps from getting soggy?

Use a thick spread like hummus or cream cheese next to the tortilla, dry lettuce and vegetables well, and keep juicy ingredients like tomatoes in the middle of the filling. Pack dressings on the side. Wraps made the night before are best with sturdy fillings like grilled chicken and shredded cabbage instead of delicate greens.

What can I use instead of a tortilla for a wrap?

Large lettuce leaves such as butter lettuce, romaine or iceberg make crunchy low-carb wraps. Collard greens with the stem trimmed are sturdier. Other options include lavash, flatbread, naan, rice paper and low-carb or gluten-free tortillas. Thinner wrappers tear more easily, so warm them first and use slightly less filling.

How long do wraps last in the fridge?

Most wraps keep for about one day in the fridge when tightly wrapped, though they are best eaten within a few hours of making them. Wraps with cooked meat, seafood or eggs should be refrigerated promptly and eaten within a day. If you prep ahead, store fillings and tortillas separately and assemble in the morning.