Call it a wrap, call it a pin wheel, heck, you could even call it a burrito or Stromboli. When a filling is wrapped in a bread product of one kind or another, and eaten out of hand it is, besides being convenient, a delicious and versatile food. I remember when wraps first came on the scene. As I recall, it was sometime in the 80’s and pin wheel slices of ham and turkey sandwiches graced appetizer platters everywhere. The fillings were simple at first, but then cooks got more adventurous and even the wraps themselves went gourmet, adding vegetables and herbs to the basic recipe.
The wrap is now a standard item on many casual lunch menus and every grocery store carries a variety of wraps. In my heart I know many of these are just fancy tortillas, but they do add flare to sandwich fixings. Recently they have had to share space with a new kid on the shelf, Flatbread.
The Flatbread, as a wrap vessel was probably founded in the fact that a rectangular shape wrapped better than a round one. It’s main claim to fame however, is that it’s great just laying there begging to be topped with whatever the imagination can think of. This is my current darling for sandwiches and pizza. I’ve found a brand called “Flat Out” that comes in lots of flavors and even low carb/high fiber varieties. As I continue my healthier adventures, this seems like a marriage made in heaven. They are thin, pliable and quite tasty. I found them at Meijer with the breads at the deli counter. The company is located in Michigan and Flat Outs seem to be available at various stores across the country.
The recipes that follow are my musings…a basic plan if you will, that you are invited to elaborate on and make your own. Cream cheese or another creamy spread helps cold fillings stay together. Once formed, wrapping the wrap in plastic and refrigerating it for a while also helps. For hot fillings a bit of cheese can melt and act as glue to hold things together. Don’t be tempted to overfill, it will come out (in) the end.
I love Breakfast burritos. Sadly, my favorite haunt for this meal just closed, but with Flat Outs I can do it myself and so can you. Just scramble some eggs with the meats, veggies and cheeses of your choice, wrap it up and eat it up.
Leave out the eggs and ramp up the vegetables and it’s time for lunch. This wrap gives a nod to the pin wheels of the old days by using light cream cheese of the chives and green onion variety for the base and glue. Any vegetables would work. I opted for colored peppers, zucchini, and onion sautéed with a little olive oil and garlic.
Let’s not forget about the Flatbread Pizza. These Flat Outs make a terrific pizza crust. They are a perfect size to feed one lavishly, but can be cut into smaller pieces for an appetizer. This pizza used herbed ricotta, fresh mozzarella, and mini gourmet tomatoes. Topped with some Italian Herbs and a splash of olive oil it was indulgent without breaking the carb bank.
These handy bread canvases are now a staple in my refrigerator. As warm weather approaches, I can see them making appearances on the grill both flat and wrapped. I can see them with sweet fillings laced with fruit and so many other ways. Flatbread is here to stay in general and in Mama D’s Kitchen in particular. I for one, couldn’t be happier.