Contributed by Jennifer Peachey

Over the last few years wraps have grown in popularity. Pita pockets, flour tortillas and even lettuce wraps have popped up on menus at most restaurants. For home they’re versatile, easy, quick and generate very few dirty dishes.

Flour tortillas come in a variety of flavours: whole wheat, vegetable, sundried tomato, and even black bean and salsa. Pitas are generally whole wheat of white flour. Large lettuce leaves make an excellent alternative to breads but tear more easily. Rice paper rounds are also ideal for wraps but need to be soaked in water prior to use. Rice rolls can be served cold, with a chewy texture, or fried and crispy.

What goes in a wrap is almost limitless. Vegetables (any!), meat, tofu, cheese, scrambled eggs, rice, vermicelli noodles, beans or fish can be the main stuffing. Flavoured sauces, dressings, and salsas make ideal toppings. The amount of filling is important when creating any wrap. Start off small – it might not look like a lot when you’re filling but if you can’t get the wrap closed, and the contents spill out on to the plate, you’ve defeated the purpose.

The art of “wrapping” gets easier with every wrap. To start, lay the wrap on a flat surface; place the filling, toppings and sauces in a line at the center, leaving a 1” space at the top and bottom; fold up the bottom (and top when using rice paper) and firmly but gently pull in the sides one at a time to form a tight roll. Pitas can be rolled or stuffed. Serve with a napkin. A meal doesn’t get any easier than that! Check out these hot and cold wrap recipes in the "Quick Meals for Busy People" section:

**Southwestern Vegetable Stew with Rice
**Pico de Gallo Wrap

(Both recipes from "All Wrapped Up")

Note: Swiss chard leaves and/or stalks make great additions to wraps as well! Simply wash, trim, slice, and then steam, boil, OR saute lightly before adding to either of the above wraps (or one of your own creation!)

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Instructions

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