How do you make good Wraps?


Not a rhetorical question ... how DO you make good wraps? There's some magical mystery about it. Dale and I had wraps last Thursday from Roly Poly Sandwiches. They were really good! Whenever I try to make things like that at home, they're not so great. I mean, they're okay, but they're not "Yum, that was great!" ... Maybe it is the appeal of having it made for me, as if food always tastes better if you're being served? Maybe it's all the "I'll try to make this healthy" adaptations I try to take. That's probably it. Maybe the ones we get aren't as healthy as I assume ... the nutrition facts are there, but I'm afraid to look, thinking that could be the secret to tasty. But even more than that, I wonder how they wrap them. My wraps always get soggy. And I can never make them so tight and tidy and self-contained. Mine are sloppy and soggy! Maybe I could go work for a month at Roly Poly and learn the wrapping secrets for a tight, tidy wrap. Then I'd go and work at Big Apple Bagels for a month, and learn the secrets to good whole wheat bagels. My guess there is that "whole wheat" means "we added a little whole wheat to a white bagel" rather than "made with 100% whole wheat" but surely I could still learn some tricks. (Oh, sure enough, they don't even actually call it whole wheat, just wheat, and we all know what that means) ... But what I really need is a great low fat whole grain bagel recipe (meaning using only whole grains, no enriched white or bread flour) and a great homemade veggie wrap sandwich using maybe just a little low-fat dairy ... and the trick to tight, tidy wraps. Please don't tell me it's practice. Oh, and the time and energy to make those them. I guess that's where the bottom falls out.

Posted: Mon - April 11, 2005 at 10:14 AM          

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