Market basket: Wrap up a light, yummy summer lunch

Burritos have been around for well over a century and are a delicious way to enjoy a mixture of chopped ingredients. So 30 years ago when I had my first sandwich “wrap” I naturally made a connection of brilliance. It was one of those “why didn’t I think of that” moments.

Today, wraps are a common menu item everywhere from a delicatessen to lunch at an up-and-coming restaurant. It’s a lower carb alternative for those who don’t want to be filled up with large buns or bread slices. But it’s also a great choice for those who want the sandwich fillings to be more of the focus.

Wraps are in essence rolled sandwiches that can be open ended or folded like burritos. That demands a holder that is pliable and can stand up to the multitude of ingredients that make it interesting.

There are many different types of “wrap ups” that can be used. I have seen wraps made from pizza dough, crepes, sheets of phyllo dough, sushi or wonton wrappers, rolled flat trimmed sandwich bread and of course pita bread. But my favorites are large flour tortillas.

As easy as the process seems to be, there are steps that can make your end product better. First of all, don’t overdo the spreads such as mayonnaise or aioli. Use only a thin layer smeared on the wrap holder of your choice. I use no more than a tablespoon, especially if the wrap is going to contain several other moist filling ingredients such as tomatoes. If you like more, you can always serve it on the side as a dip.  

Next comes half of the greens such as shredded lettuce, sprouts or even chopped herbs. These help cushion the meat that goes on top, then the veggies and shredded cheese if desired. Lastly, wrap tightly and enjoy.

You asked for it

Margaret Thomas of Chattanooga asks, “Is it necessary to always use bacon with beef tournedo?”

Margaret,

That is a common practice to wrap this tenderloin beef cut in bacon prior to cooking, which is usually grilling or broiling. The reason is because the cut is so very lean and it needs the fat from bacon to keep it nice and moist when served.   

Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com