How to Wrap Sandwiches

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How to Wrap Sandwiches -- Bi-Fold

1. Spoon the filling down the center third of a round wrap, or down the diagonal of a square wrap.
2. Fold in one side of the wrap just past the center; be sure to cover the filling entirely with the wrap.
3. Fold in the other side of the wrap to overlap the first side.


BEST WRAPS: wonton skins, rice papers, small to medium soft corn or flour tortillas, lavash, naan, crepes.

BEST FILLINGS: sliced meats, sautéed vegetables, grains, beans, cooked fruits. 
 

Burrito

1. Mound the filling slightly below the center of the wrap.
2. Fold in both sides. Starting at an unfolded end, roll the wrap.
3. Place the wrap, seam-side down, on a plate.

BEST WRAPS: medium to large soft corn or flour tortillas, crepes, rice papers, vegetable leaves.

BEST FILLINGS: shredded vegetables mixed with rice; grains; sliced meats.

 

Cylinder

1. Spread the filling over the wrap just shy (about 1/2") of the border, or as instructed in the recipe.
2. Roll up the wrap fairly tightly, like a jelly roll.
3. Slice the wrap into thirds on the diagonal; for appetizer-size portions, cut into 4 to 6 pieces.

BEST WRAPS: small soft corn or flour tortillas, crepes, wonton skins, rice papers.

BEST FILLINGS: soft cheeses, chutneys or spreads, flat greens, lunch meats.


Cornucopia

1. Spread the filling over the wrap just shy (about 1/2") of the border or as directed in the recipe.
2. Cut the wrap crosswise into four wedges.
3. Fold each wedge into a cone shape, pressing the edges together to seal.

BEST WRAPS: medium to large soft flour or corn tortillas, crepes.

BEST FILLINGS: diced vegetables mixed with rice; smoked salmon; fruit. 


Envelope

1. Spoon the filling slightly above the center of the wrap; fold in both sides.
2. Fold the top half of the wrap to the center.
3. Fold the bottom half to the center, covering all the edges. Place, seam-side up on a plate.

BEST WRAPS: medium to large soft corn or flour tortillas, lavash, crepes, rice papers.

BEST FILLINGS: spreads, thinly sliced cheeses or meats, cooked fruits. 


Half-moon

1. Spread one side of the wrap with filling, on the diagonal if the wrap is square.
2. Fold in the uncovered half. If directed in the recipe, pinch the edges to seal before baking.
3. If the wrap is very thick or if the filling is bulky, secure it with a toothpick.

BEST WRAPS: pitas, pocketless pitas, refrigerated pizza dough.

BEST FILLINGS: cooked fruits, chunks of meat or large vegetables. 


Wrap-to-Go 

1. Place the wrap, bottom-side down, in the center of a 6" wide strip of foil or wax paper.
2. Fold up the bottom edge of the strip over the wrap.
3. Fold the left side or the strip over the wrap; continue folding, rolling the wrap until it is enclosed.

BEST WRAPS: soft flour tortillas, lavash.

BEST FILLINGS: meat or vegetables cut into strips.


Triangle

1. Spread one-half of the wrap with filling, on the diagonal if the wrap is square.
2. Fold the uncovered half of the wrap over the filling.
3. If directed in the recipe, press the edges to seal, or fold the wrap in half again.

BEST WRAPS: crepes, soft corn or flour tortillas.

BEST FILLINGS: fruit spreads, shredded cheeses, finely shredded or ground meats.


Purse

1. Place each wrap in a muffin tin or individual ramekin carefully, so as not to tear (if you are using phyllo, follow the recipe directions).
2. Spoon in a bit of filling. Gather up the sides, forming pleats at the top.
3. Tie the purse closed with a length of chive or scallion green.

BEST WRAPS: crepes, medium flour tortillas, phyllo.

BEST FILLINGS: creme fraiche or sour cream mixed with fresh fruit; grains mixed with diced vegetables; sautéed vegetables and cheese. 


Best Tips on Wrapping

  • When working with delicate wraps like wonton skins or rice paper, open the package and remove the number of sheets needed; rewrap the remaining sheets. Cover the sheets you need with plastic wrap or a clean, damp cloth to prevent them from drying out while preparing the recipe.
  • For lining the wrap, look for flat foods like spinach, Boston lettuce, radicchio or fresh basil leaves; lunch meats like fresh turkey or roast beef; or jarred roasted peppers.
  • Never defrost phyllo at room temperature. Buy a frozen package and defrost it in your refrigerator (it should take a couple of hours). Once defrosted, it should keep in your refrigerator for about a month. Do bring the phyllo to room temperature before using it though.
  • Think of lettuce as a wrap liner: The easiest greens to work with are Boston, radicchio, romaine and flat spinach. The worst: watercress, mesclun, curly spinach and chicory.
  • Work with one sheet of phyllo at a time, keeping the remainder covered with a slightly damp kitchen towel to prevent drying. if a sheet tears, simply match the torn edges, press together and continue with the recipe.
  • Always use green or Savoy cabbage leaves for wrappers over red cabbage. The latter tends to be smaller, and its flavor is much stronger.
  • If tortillas start to crack as you fold them, briefly heat them to soften, or place them into a steamer or colander you've set over a pot of boiling water.
  • Don't overfill the wrap; 1 or 2 tablespoons of filling is plenty, especially for smaller wraps.
  • To remove the leaves from a head of cabbage: Core the cabbage, then submerge the whole head in boiling water for about 5 minutes. As the outer leaves become limp, carefully use a fork or tongs to remove each leaf.