It's a Wrap! A Brief History and Some Recipes

Updated on July 30, 2017
Carb Diva profile image

Exploring food facts, folklore, and fabulous recipes... one ingredient at a time.

Can You Believe It?

My love of baseball comes from my Dad. When I was barely big enough to navigate the steep steps of the stadium, Dad would take me to the games of our local baseball team. Over the years that team has changed name and affiliation almost as often as Elizabeth Taylor changed husbands; I recall that the local team was called:

  • Tigers,
  • Giants,
  • Cubs,
  • Twins,
  • Yankees (for one embarrassing year in 1978),
  • Tugs,
  • Tigers (again), and then in 1995,
  • and finally, the Rainiers—the name they still hold today as the Triple A team of the Seattle Mariners.

So what does this have to do with wrap sandwiches? This is somewhat like the Six Degrees of Kevin Bacon, but please bear with me a moment longer—your patience will be rewarded.

In 1979 Bobby Valentine played for the Seattle Mariners. Bobby Valentine also was:

  • a professional baseball manager
  • athletic director at Sacred Heart University
  • award-winning ballroom dancer
  • director of Public Safety and Health, Stamford, Connecticut
  • ESPN analyst for “Sunday Night Baseball”
  • owner/Operator of Bobby Valentine’s Sports Gallery Café
  • and (most importantly) inventory of the wrap sandwich!

Blame It All On a Broken Toaster!

I remember it like it was yesterday.

— Bobby Valentine

"...even though it was 1982," Valentine told the New York Times. He then went on to explain that the investment banker who had provided the funds for Valentine's restaurant was now a regular customer. And, that banker always ordered the same thing from the lunch menu—a turkey club sandwich.

Well, as luck would have it, the toaster was broken (and if you know anything about a club sandwich, you know that a key part is the golden crumb of the toasted bread).

I was cooking and I looked over at the tortillas that were sitting there. I grabbed one and put all the ingredients of a club sandwich into the tortilla. I rolled it up and I melted a little cheese on the top to keep the tortilla from opening up. And I told the waitress 'Tell him, we don't have club sandwiches today but this is a club Mex'.

The banker was not disappointed—in fact, he loved this new spin on an old favorite. And so the Club Mex became a permanent fixture on Valentine's menu. While Bobby V. knows that he didn't invent the first sandwich, nor did he originate the concept of food wrapped in flatbread, he believes he was the first to put American ingredients inside a tortilla.(Unfortunately, this sandwich is no longer on the menu at his restaurant).

And That's the History

Who knew!! Anyhow, I'm already starting to get hungry, so let's look at how many different wrap sandwiches we can make.

But, almost as important as the "what" is the "how".

How We Roll

It's important to start with a warm tortilla, distribute your filling(s) evenly, and roll tightly.

  • Don't start with a cold tortilla—Cold tortillas (no matter how fresh they are) will tear and crack. Put five (or less) tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until they are warmed through.
  • Most wraps begin with a foundation—think of it as the glue that holds everything in place. Most often this is a salad dressing, cream cheese, mayonnaise, or hummus.
  • How to spread it out—Don't worry about covering every square inch of your tortilla. In fact, you shouldn't. A bit of blank space needs to be available so that the bread will stick together (bread on bread) and keep the roll in tact. And, in the process of rolling, the filling does ooze a bit anyhow.
  • How to roll—gently but keep it snug--no pockets of air.
  • And then trim—cut the ends off so that every piece of your wrap is completely covered with filling.

So, now that we have the technique...

Recipes (all of these make 4 servings)

California Club

I don't know if this is how Bobby Valentine made his famous Club Mex, but I would like to think that this recipe is pretty close.

Foundation:

  • 4 whole wheat flour tortillas
  • Mayonnaise (just enough to spread over the tortillas
  • Dijon mustard (a light drizzle)

Filling:

  • ½ pound deli sliced turkey breast
  • 8 slices cooked bacon
  • 1 large avocado, peeled, pitted, sliced
  • 1 large tomato, sliced

Thanksgiving Wrap

This Thanksgiving wrap has all of the flavors we associate with the November feast.

Foundation:

  • 4 flour tortillas
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt

Filling:

  • 2 cups diced cooked turkey
  • ½ cup diced celery
  • ¼ cup minced yellow onion
  • ½ cup dried cranberries
  • ½ cup chopped hazelnuts

Spinach Hummus (Greek) Wrap

Source

Cooking Light magazine creates recipes that are

  • quick-to-fix
  • low in fat, carbs, and sodium
  • colorful, and
  • taste amazing—not at all like "diet" food.

This Spinach/Hummus/Bell Pepper wrap from their CL Diet Plan has all of the flavors of a Greek salad.

Tuna Salad

I love tuna salad, but find that most sandwich shops use far too much mayonnaise. Let the taste of the tuna shine through in this wrap by using a good-quality solid white tuna. I also love the briny taste of dill pickles with my tuna sandwich, but some people (strangely?) prefer sweet pickles. Use whatever condiment you prefer—I promise not to judge.

Foundation:

  • 4 spinach tortillas
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard

Filling:

  • 2 5-ounce cans water-packed tuna, flaked
  • ½ cup diced celery
  • ¼ teaspoon ground black pepper
  • 1 tablespoon capers, rinsed and drained (optional)
  • 2 cups baby spinach
  • dill pickle slices (optional)
  • sweet pickle chips (optional)

Shrimp Spring Roll

Spring rolls are a wonderful combination of bright, fresh tastes and crisp textures, but some of us find the rice paper wrappers to be a bit intimidating. Admittedly flour tortillas are "heavier", and they aren't translucent. But I'm willing to sacrifice calories (but the fiber is a plus) and lose the visual show to gain a sandwich that is easier for all of us to prepare. I also substituted rice for the traditional rice noodles.

Foundation:

  • 4 flour tortillas
  • 1/2 cup peanut butter
  • 2 tablespoons hoisin sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon red chili paste

Blend together the peanut butter, hoisin, vinegar, and chili paste to make the spread for your roll. (Reduce or omit the chili paste if you don't like/want 'heat' in your sandwich).

Filling:

  • 12 jumbo shrimp, cooked and minced
  • 1 1/3 cups cooked white rice
  • 1 cup shredded carrots
  • 1 cup thinly shredded cabbage
  • ½ cup chopped cilantro

Honey BBQ Chicken Wrap

Source

Lauren believes in homemade meals, real ingredients, easy preparation, and a confident/fearless kitchen. And, she created a honey barbecue chicken wrap sandwich that has everything you could want in a hand-held meal. This wrap features sweet and crunchy chicken, crisp vegetables, and melty cheese. Life doesn't get any better than this folks.


Questions & Answers

    © 2017 Linda Lum

    Comments

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      • Carb Diva profile image
        Author

        Linda Lum 12 months ago from Washington State, USA

        Shauna - I love tuna salad on crackers, but my husband isn't buying into that. Give it to him in a wrap though and he loves it. By the way, you are forgiven for putting the dills on the side. Just stay away from the sweet chips. Those are an abomination (in my humble opinion).

      • bravewarrior profile image

        Shauna L Bowling 12 months ago from Central Florida

        I never thought of putting tuna salad in a wrap. If I don't eat it on pumpernickel, I'll eat it on multi-grain crackers or inside a pita pouch. Tuna wrap sounds great, though. All but the pickles. I'm one of those oddballs who prefers my pickles on the side, not incorporated into food.

      • Coffeequeeen profile image

        Louise Powles 13 months ago from Norfolk, England

        The California Club sounds lovely. I'm definitely going to be trying that.

      • Andrea Scott27 profile image

        Andrea Scott27 13 months ago

        Cool!

      • Carb Diva profile image
        Author

        Linda Lum 13 months ago from Washington State, USA

        John, at this very moment I have a package of tortillas in my pantry. I've been wondering what to make for dinner. Duh!. It's sitting right here in front of me. I'm glad you enjoyed.

      • Jodah profile image

        John Hansen 13 months ago from Queensland Australia

        Linda, I love wraps. All I can say is "Yum!"

      • Carb Diva profile image
        Author

        Linda Lum 13 months ago from Washington State, USA

        Flourish - I must have hit everyone's happy spot with this article--I'm hearing from all of my friends today! I think even a PBJ would taste better as a wrap.

      • FlourishAnyway profile image

        FlourishAnyway 13 months ago from USA

        I never knew the wrap's origin. Very clever improvisation and with a long lasting impact. I like the idea of a turkey club wrap ... or even chicken salad. I'm going to have to try some of the others for lunches to diversify my menu.

      • Carb Diva profile image
        Author

        Linda Lum 13 months ago from Washington State, USA

        Hi Audrey! I could eat these things every day. Doesn't the honey bbq look amazing!

      • Carb Diva profile image
        Author

        Linda Lum 13 months ago from Washington State, USA

        Bill, if not for the arthritis I would be doing cartwheels. I found a food topic that makes you happy. (But I have to agree about the Mariners. That loss yesterday was a heartbreaker).

      • Carb Diva profile image
        Author

        Linda Lum 13 months ago from Washington State, USA

        Eric - Good luck with your "journey". I am about 99 percent certain that I would not be able to go without wheat, and the cost of organic is shocking! I'll take my chances.

      • Just Ask Susan profile image

        Susan Zutautas 13 months ago from Ontario, Canada

        I love wraps and these all look so good!

      • AudreyHowitt profile image

        Audrey Howitt 13 months ago from California

        Oh you made my mouth water!!

      • billybuc profile image

        Bill Holland 13 months ago from Olympia, WA

        Baseball and food history in the same blog entry...how cool is that?

        Let's not talk about the Mariners, okay? Instead I'll take one of those wraps, please, mayo only!

      • Ericdierker profile image

        Eric Dierker 13 months ago from Spring Valley, CA. U.S.A.

        That's a wrap huh?

        I started reading and could not finish. I ran to my kitchen and made my corn beef hash with corn tortilla favorite. I just hate this notion of proper portions. I want 3 more.

        We just grew up with this down here where the border gets blurred. And now I have the added Vietnamese "Spring" roll and "egg" roll.

        Here is a fun one - I am doing a reasonable attempt at organic and no wheat. A purely organic corn tortilla costs about 75 cents a piece, and that is right here on the Border. Flour and rice are about 3 cents.

      • Carb Diva profile image
        Author

        Linda Lum 13 months ago from Washington State, USA

        Mary - I had considered including lavosh in this article, but it is difficult to find. On the other hand, I think flour tortillas are available everywhere.

        You're my first comment today. Thanks for dropping by.

      • Blond Logic profile image

        Mary Wickison 13 months ago from Brazil

        I don't know anyone who doesn't love a wrap. We used to use a large flat Armenian bread for our roll-ups in California. They are so versatile and are perfect for a buffet.

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