Wrapps: A fusion thing, a fun thing, a wild and full of flavour thing, wrapps are sold in cafes that offer a wide selection of rolled up sandwiches, and often smoothies or fresh juices as well. These places are stylish in decor, mellow in vibes and modern in feel.
A "wrapp" is no more than a round sandwich: you choose the filling and type of wrapp (thin bread, often a flour tortillas that has been flavoured/coloured with pureed spinach or tomato) you like, and it is then rolled up to munch as a snack or lunch.
It is a cross-cultural snack or lunch feast; Middle Eastern, Indian, Chinese or Thai, or Mexican flavours--are all marvelous wrapped into a soft flat pancake or tortilla, and a crisp crunchy and/or spicy accent brings it all to life.
A wrapp is likely the love child of burritos and felafel, or aram sandwiches (flat pancake bread wrapped around soft cheese, salads and meats) and Chinese pancakes.
A wrapp is also a formalization of eating Indian foods by rolling bits of savoury curries in a piece of soft bread or chapatti; wrapp artists in California have taken things on step further and created tortillas flavoured and coloured with spinach, tomato, mild chillies, and herbs, to add colour and flavour to the wrapps.
And since a wrap knows no geographical boundary, it can be very creative. It can also be very silly: when the boundary of good taste and classic combination is lifted, you must know your own taste, you must have a sense of when something is good. AND not good.
For instance, not long ago I ate a wrap in a Mexican-California restaurant. It was filled with barbecue chicken, mashed potatoes and coleslaw. Don't ask me why I ordered it--it surpassed the term vile--in fact, I thought: it sounds so bad it must be good. Nothing in it works: not the mashed potatoes, nor the sweet barbecue sauce, nor the texture of the chicken. The coleslaw was simply scarey, mixing as it did, with the potatoes. There was no relief in sight; I had to stop eating.
But, on the other hand: wrap a tender tomato tortilla around melted cheese, carnitas and fresh salsa, and you have a feast, an absolute--if cholesteral raising--feast.
Or tuck diced boiled potatoes and toasted cumin seeds into a whole wheat pita, smudge it with a bit of spicy lime pickle, add a dollop of yogurt and a scattering of chickpeas. This is good stuff: healthy, delicious, quick.
Some sample Wrapps:
Indian Potato and Chickpea Wrap: Wholewheat Chapatti rolled around diced potato, toasted cumin seeds, lime pickle, fresh coriander, boiled chickpeas, shredded spinach, and Greek yogurt.
Barbecued Lamb with Mediterranean Cheese and Salad: Warm Naan wrapped around sliced grilled lamb, with a dollop of yogurt, a sprinkling of crumbled feta, a scattering of toasted cumin seeds, chopped coriander, tomatoes, pepper and cucumber.
Chinese Duck Wraps: Tender warmed flour tortillas wrapped around hoisin duck (take away Chinese duck is fine, cut it from the bones and into bite sized pieces), along with fast stir-fried bean sprouts, diced cucumber, spring onion, coarsely chopped peanuts, torn leaves of fresh mint and coriander. If you've no Chinese take away duck, use stir fried lamb: Marinate 1 lamb cutlet or other tender cut, cut into strips (about 3 ounces in total) in soy sauce to taste, a few shakes of sesame oil, 1 clove garlic,1 tablespoon sugar and leave to sit for at least 30 minutes. Stir fry as desired --ahead of time is fine. Wrap it up along with the other ingredients, into your wrapper when desired.
Mexican Masterpiece: Red/green tortillas wrapped around simmered pork, tender boiled pinto beans, slices of roasted mild green chillies or green peppers, with a salsa of avocado, tomato, garlic, coriander, diced fresh chillies.
Middle Eastern Salad Roll: combine soft cheese with lots of chopped spring onion and parsley to taste, and enough garlic to send you screaming out of the kitchen, then back in again in a state of bliss. In practical terms, maybe 4 cloves garlic for 175g soft cheese, maybe more, to taste; season with salt and pepper, and dried or fresh thyme, to taste. Spread generously over the top of a soft flour tortilla, then layer with thinly sliced cucumber, red onion, tomatoes, leaves of mint, a handful of alfalfa sprouts if you have them. Roll up and wrap tightly; chill until ready to serve, then cut into slices and eat as an hors d'ouvres.
You can even make a wrap for dessert: roll a flour tortilla around sliced sauteed apple, tinned well drained pineapple, or other fruit. Seal well by brushing water on the surfaces that need adhering. Roll into a large cigar shape and deep fry in mild vegetable oil. Serve golden, dusted with cinnamon sugar, topped with a scoop or two of ice cream or sorbet.'