Let’s Wrap & Roll
June 28th, 2011

wrapandrollWhy settle for a ho hum sandwich? Take it to the next level with fast and easy-to-make wraps, rolls and specialty sandwiches. From casual meals to creative cuisine, they are down-home delicious. These handheld creations are just the thing for when you have to eat on the go.

There are a variety of flavored tortillas, lahvosh, pita and other soft flat breads to choose from. Hearty-textured breads such as sourdough, ciabatta, focaccia and multigrain breads provide a tasty contrast to game birds and mild fish.

Add lively flavor with unexpected spreads and dressings, such as hummus, nut butter, garlic pesto, savory chutney, olive tapenade or salsa. Go unconventional with mashed cooked beans or sweet potatoes. Make it personal with a selection of premium cheeses and shredded, grilled or deli-style meats. While tossing in lots of raw onions, sweet peppers and other veggies is good, you can fire it up by grilling or roasting veggies beforehand. Not only will it enhance the flavor of the veggie, it will enhance the flavor of your wrap or roll.

Once you have all of the ingredients together, the rest is simple. First you spread, then spoon on the filling and garnishes into a rectangle on the bottom half of the tortilla or wrap. Fold in the sides toward the center, then fold the bottom over the filling and continue to roll until it is wrapped. Once you have the basics, take your taste buds on a culinary adventure with these wrap and roll recipes.

Right Ways to Wrap
For a perfectly portable and tasty wrap, keep these tips in mind:

  • Whatever wrap you choose, make it more pliable by first warming it in the microwave for 10 to 15 seconds per wrap.
  • Make it easy and mix all of the stuffing ingredients together beforehand instead of layering each ingredient one by one onto the wrap.
  • Use 12-inch tortillas for easiest wrapping. Spoon filling into a rectangle on the bottom half of tortilla. Fold in sides toward center, then fold the bottom over filling and continue to roll until it is wrapped
  • For lahvosh or flat bread, roll tightly, starting with the long end. Cut into portion-sized pieces.
  • Make the wrap portable by wrapping in aluminum foil. Simply peel the foil down as you eat.

Turkey Breakfast Sausage Wrap


  • 1 pound ground turkey
  • 1 teaspoon sage
  • ½ teaspoon marjoram
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry mustard
  • Pinch of cayenne
  • 2½ tablespoons canola or peanut oil, divided
  • 1 16-ounce package frozen hash browns
  • 4 eggs
  • 3/4 cup green chile salsa
  • 6 large (10- to 12-inch) flavored tortillas


  • Chopped or sliced fresh tomatoes
  • Avocado slices
  • Additional red or green salsa


  • Combine turkey and next seven seasonings in a large bowl. Heat ½ tablespoon oil in a large nonstick skillet. Add turkey mixture and cook, stirring often, about 5 minutes, or until turkey is cooked through. Remove and set aside.
  • Add remaining 2 tablespoons oil to skillet. Add hash browns and cook according to package directions. Push hash browns up sides of skillet. Crack eggs into the center of skillet and scramble, stirring until eggs are partially cooked through. Return cooked turkey to pan and mix with hash browns and eggs. Stir for 2 minutes, or until eggs have set. Add green chile salsa and stir to combine.
  • Place filling evenly over flavored tortillas. Serve with garnishes and let guests fold their own wrap.

Makes 6 large wraps

Grilled Chicken & Pepper Stir-Fry Sandwich


  • 1 tablespoon olive oil
  • 1 red onion, cut in quarters and then thinly sliced
  • 2 sweet red peppers, cut into 2-inch-long strips
  • ½ teaspoon sugar
  • 2 pounds grilled or cooked chicken, cut into strips (or substitute tender cuts of venison, elk, game birds or rabbit)
  • 6 tablespoons mayonnaise
  • 3 tablespoons prepared pesto
  • 8 onion rolls, sandwich thins or other rolls of choice
  • Baby greens or shredded leaf lettuce


  • In a large nonstick skillet, heat oil over medium-high heat; swirl to coat. Add onions and cook for 3 minutes, or until onions are soft. Add peppers and sugar. Stir-fry 3 to 5 minutes more, or until onions start to caramelize. Add meat and stir to combine. Remove from heat and seat aside.
  • Combine mayonnaise and pesto in a small bowl. Spread mayo-pesto mixture on rolls. Top with stir-fry mixture and baby greens.

Makes 8 sandwiches

Pad Thai Pork Wrap


  • 1 tablespoon olive oil
  • 16 ounces boneless pork for stir frying
  • 5 to 6 cups finely shredded Chinese cabbage (about 1/2 small head)
  • 4 large green onions, chopped
  • 2 carrots, shredded
  • 8 ounces cooked linguine
  • 2/3 cup prepared peanut sauce
  • 4 sheets of lahvosh, a Middle Eastern flat bread or other soft flat bread


  • Heat oil over medium-high heat in a large skillet. Add pork strips and cook until no longer pink inside, about 7 to 10 minutes; set aside.
  • In a large bowl, toss together the cabbage, green onions, carrots, linguine and cooked pork. Stir in peanut sauce until combined. Divide filling evenly among the four flat breads and roll tightly. Cut into portion-sized pieces, if desired, and serve.

Makes 4 large rolls