This week, I had a small culinary challenge I needed to figure out. I needed to serve food to group of somewhere between seven and fifteen people, and it needed to be not at all messy. I was gathering with a group of friends to watch a film in a fancy theater space that were were borrowing. My usual “food for a crowd” meals of chili, soup, or pizza were not going to work. So, a friend suggested wraps. A perfect solution. Hand-held food that would be unlikely to leave crumbs or stains. And I could go to town making as many as needed to feed the group.
Just one problem.
How do you make wraps that actually stay wrapped? Wraps that look as pretty as the ones on catering trays?
The answer is always butter. To create beautiful wraps, you spread a thin layer of room-temperature butter on the side of the tortilla that will become the inside of the wrap. Then, after wrapping, you add another extra dab of butter to secure it.
Here’s the how-to video that clued me in to that, and showed me exactly how to fold the wrap.
I didn’t use crayfish and rocket (arugula) for this recipe. Instead, I used sun-dried tomato, spinach, and feta for one version and ham, cheddar and spinach for the other. Later on, to balance the powerful flavor of the sun-dried tomatoes and the saltiness of the ham, I snuck in a little mayonnaise.
These wraps would make an excellent easy-to-pack lunch. You could set aside an hour or so on a Sunday afternoon and make a week’s worth of wrap lunches. And if you’re ever running short on time, let Wolff’s make the wraps for you! See our prepared foods menu for lots of easy lunch options.
And now that you’ve learned valuable wrap-making skills, you try different combinations of ingredients, like these chicken tortilla pinwheels from Immaculate Bites, or BBQ Chickpea Wraps from Jessica in the Kitchen.
- 8 tortillas
- 8 ounces crumbled feta cheese
- 4 ounces fresh baby spinach
- 24 thin slices of sun-dried tomato (about ½ cup)
- Spread a thin layer of butter over the side of the tortilla that will become the inside of the wrap.
- Spread mayonnaise in the center of the tortilla. Add 3 thin slices of sun-dried tomato. Add two spoonfuls of feta. Add a small handful of spinach.
- Lightly fold the tortilla in half, and then pull the top half of the tortilla toward the filling. Then roll up the whole wrap. Add a dab of butter to seal the edge. Tuck in the ends (push them in toward the filling). Then lay the wrap on a cutting board and slice on an angle. (This makes more sense when watched rather than described - I recommend watching the YouTube video!)
- Add a toothpick, if you wish.