"Wraps" recipe?

"Richard's ~JA~" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas? I do
make my own tortillas, but what I'm looking for is the way
to make a more bread-like dough for wrapping non-heated
"sandwich" ingredients like fresh vegetables and thin,
cold meat slices. I've searched and googled, but what I
come up with is only the various ingredient makings for
putting into tortillas, not the actual wrapper itself.

Picky ~JA~

Pizza dough; then it would be a calzone!

Jack Wrapped

[email hidden] (Richard's ~JA~) wrote in news:2775-408A9D11-
[email hidden]:

Quoted message said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas? I do
make my own tortillas, but what I'm looking for is the way
to make a more bread-like dough for wrapping non-heated
"sandwich" ingredients like fresh vegetables and thin,
cold meat slices. I've searched and googled, but what I
come up with is only the various ingredient makings for
putting into tortillas, not the actual wrapper itself.

Picky ~JA~

Pita bread? Lettuce leaf? Rice paper (must be soaked in warm
water before usuable)? Indian Naan bread?

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Richard's ~JA~ said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas? I do
make my own tortillas, but what I'm looking for is the way
to make a more bread-like dough for wrapping non-heated
"sandwich" ingredients like fresh vegetables and thin,
cold meat slices. I've searched and googled, but what I
come up with is only the various ingredient makings for
putting into tortillas, not the actual wrapper itself.

Pita or Nan.

On Sat, 24 Apr 2004 09:00:01 -0700, [email hidden]

(Richard's ~JA~) said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas?

lavash

Tara

hahabogus said:

[email hidden] (Richard's ~JA~) wrote in news:2775-408A9D11-
[email hidden]:

Quoted message said:

Can anyone help me learn what may be used to make just
the outter wrap for foods, other than using tortillas? I
do make my own tortillas, but what I'm looking for is
the way to make a more bread-like dough for wrapping non-
heated "sandwich" ingredients like fresh vegetables and
thin, cold meat slices. I've searched and googled, but
what I come up with is only the various ingredient
makings for putting into tortillas, not the actual
wrapper itself.

Picky ~JA~

Pita bread? Lettuce leaf? Rice paper (must be soaked in
warm water before usuable)? Indian Naan bread?

--

I was going to suggest pita. I believe Ranee has posted a
recipe here in the past. Google is your friend....

gloria p

Quoted message said:

Tara jarvis57writes:

[email hidden]

Quoted message said:

(Richard's ~JA~) said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas?

lavash

Blini.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

Quoted message said:

From: [email hidden]

Quoted message said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas? I do
make my own tortillas, but what I'm looking for is the way
to make a more bread-like dough for wrapping non-heated
"sandwich" ingredients like fresh vegetables and thin, cold
meat slices. I've searched and googled, but what I come up
with is only the various ingredient makings for putting
into tortillas, not the actual wrapper itself.

I purchase excellent ready made lawash, from where else,
lawash.comlawash.comOpen ↗.

I can attest to the quality and freshness of all varieties.
The spinach is the most popular at my store. It's very thin,
but moist enough to fold easily. Though they come by the
case, they freeze well. You might want to split a case with
a friend, or just stock up. The cost comes out to .25 each
for the smaller size which makes for a very generous wrap.

Here are a few "recipes" I use at the store..

Avocado Vegie Wrap (Vegan) One Spinach lawash Arrange two
large cored romaine leaves in the middle of the lawash.
Squirt nayonnaise on top of the lettuce. Next, using the
side of a sharp spoon scoop thin layers of perfectly ripe
Haas avocado. Sprinkle the avocado with a little Vegie Sal.
Next layer half rounds of thinly sliced ripe tomato, sliced
cucumbers, grated carrots, a sprinkle of sunflower seeds and
top with a generous amount of alfalfa sprouts. Sprinkle with
a little more Vegie Sal. Roll up and enjoy!

Mock Bacon, Lettuce, Avocado and Tomato Wrap (Lacto-
Vegetarian)

Slice rounds of smoked gouda and place on cookie sheet. Bake
in a 425 degree oven until crisp - about 8 minutes. This is
the mock bacon.

On a sundried tomato lawash, place two large cored leaves of
Romaine lettuce (or a pile of spring mix), a squirt of
Vegenaise, several pieces of Mock Bacon, thin slices of
tomato, scooped Haas avocado and some crunch sprouts. Roll
up and enjoy!

Mediterranean Wrap (Lacto-Vegetarian) On a whole wheat
lawash, place two large cored leaves of Romaine, a good
helping of fresh tabouli topped with crumbled feta cheese,
chopped kalamata olives and slices of cucumber. Drizzle some
good olive oil on top. Roll up and enjoy!

Ellen

[email hidden] (SportKite1) shares....

Quoted message said:

I purchase excellent ready made lawash, from where else,

Quoted message said:

lawash.comlawash.comOpen ↗.

Along with the very good fillings you've suggested! Though I
was hoping for advice on how my white flour tortilla
ingredients could be altered to make the thin, bread sort of
wraps I'd like, I did check out the offered link and will
probably just order the lawash products to freeze for
periodic use, or to share with locals wanting less bread in
their lunch sandwich makings. Thank you so much!

Picky ~JA~

(Richard's ~JA~) said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas? I do
make my own tortillas, but what I'm looking for is the way
to make a more bread-like dough for wrapping non-heated
"sandwich" ingredients like fresh vegetables and thin,
cold meat slices. I've searched and googled, but what I
come up with is only the various ingredient makings for
putting into tortillas, not the actual wrapper itself.

Look up "Lefse" for one alternative to tortillas.

--
Richard W Kaszeta [email hidden]
kaszeta.orgrichOpen ↗

Quoted message said:

From: [email hidden]

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas? I do
make my own tortillas, but what I'm looking for is the way
to make a more bread-like dough for wrapping non-heated
"sandwich" ingredients like fresh vegetables and thin, cold
meat slices. I've searched and googled, but what I come up
with is only the various ingredient makings for putting
into tortillas, not the actual wrapper itself.

Savory crepes; put a few favorite herbs in the batter
for extra zip

Richard's ~JA~ said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas? I do
make my own tortillas, but what I'm looking for is the way
to make a more bread-like dough for wrapping non-heated
"sandwich" ingredients like fresh vegetables and thin,
cold meat slices. I've searched and googled, but what I
come up with is only the various ingredient makings for
putting into tortillas, not the actual wrapper itself.

Why not use pita bread?

Ethiopian injera.

in article [email hidden], [email hidden] at
[email hidden] wrote on 4/24/04 10:38 PM:

Quoted message said:

Richard's ~JA~ said:

Can anyone help me learn what may be used to make just
the outter wrap for foods, other than using tortillas? I
do make my own tortillas, but what I'm looking for is the
way to make a more bread-like dough for wrapping non-
heated "sandwich" ingredients like fresh vegetables and
thin, cold meat slices. I've searched and googled, but
what I come up with is only the various ingredient
makings for putting into tortillas, not the actual
wrapper itself.

Why not use pita bread?

There are two kinds of pita breads, those with a pocket, and
those that are more "bready"or spongey. I would use a
spongey type of pita bread, rather than a pocket.

I have seen something called "lavash" bread in my grocery
store and that seems about right.

I'm not really a wrap lover though. Am not a big sandwich
eater, but I LOVE good bread, and good bread is often the
reason I will choose a sandwich, more so than the filling.
Wraps sort of defeat the purpose of a sandwich, for me.

Richard's ~JA~ said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas?

- Crêpes/blinchiki/blintzes (they are one and the same).
They are to be eaten with knife and fork, as distinct from
some other 'wraps' suggested.

- Grape or cabbage leaves (put the latter in hot oven for
about 7 minutes to make them elastic and pliable
enough), to make dolma-like dishes. Eat 'em with knife
and fork, too.

Victor

Publix super markets sell a Wrap type of bread that is
thinner than tortilla's. They come in several flavors and
are reasonable.

Jim

"Victor Sack" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Richard's ~JA~ said:

Can anyone help me learn what may be used to make just
the outter wrap for foods, other than using tortillas?

- Crêpes/blinchiki/blintzes (they are one and the same).
They are to be eaten with knife and fork, as distinct
from some other 'wraps' suggested.

- Grape or cabbage leaves (put the latter in hot oven for
about 7 minutes to make them elastic and pliable
enough), to make dolma-like dishes. Eat 'em with knife
and fork, too.

Victor

[email hidden] (Richard's ~JA~) wrote in message news:<[email hidden]>...

Quoted message said:

Can anyone help me learn what may be used to make just the
outter wrap for foods, other than using tortillas? I do
make my own tortillas, but what I'm looking for is the way
to make a more bread-like dough for wrapping non-heated
"sandwich" ingredients like fresh vegetables and thin,
cold meat slices. I've searched and googled, but what I
come up with is only the various ingredient makings for
putting into tortillas, not the actual wrapper itself.

Picky ~JA~

I noticed most of your answers simply recommended other pre-
made, pre-processed items to use. Did you receive or find
any actual recipes for making the wraps from scratch? If so,
could you post them or post a link to them? Thank you!

"Jim a" <[email hidden]> wrote in message news:<2kgjc.43356$IW1.2132375@attbi_s52>...

Quoted message said:

Publix super markets sell a Wrap type of bread that is
thinner than tortilla's. They come in several flavors and
are reasonable.

Jim

Do you have a recipe for those who would prefer to make
these from scratch?

wd40