May 2003 Edition
Welcome to the Fold

These days, mobility is the name of the game - from laptop computers and digital phones to palm-sized video games and personal organizers. But this trend isn’t limited to technology; patrons of foodservice establishments are always on the lookout for flavourful, healthful food that handles well on the road.

Which brings us to the many virtues of the versatile wrap. For breakfast, lunch or dinner, in vegetarian or meat-lovers varieties, and for the calorie-conscious or downright decadent, there is literally a wrap for every palate and daypart. Plus, wraps are as easy to offer as they are to eat!

The wraps' popularity can be partially attributed to the fact that so many cultures have a wrap in their cuisine. Mexico has Tacos, France offers us Crepes, and Greece has the Gyro, Armenia has the Aram sandwich, Japan has sushi rolls and the middle east has Falafels - the fillings may vary, but these are all good examples of what we'd call a wrap.

In Canada, tortillas are the most commonly used wrap for sandwich meal substitutes, or for dinner wraps. Their soft pliable consistency makes them easy to roll up and easy to eat. Tortillas can be stored in the refrigerator and are best used after coming to room temperature. For a more pliable wrap, tortillas should be warmed before use.

Many flavours of tortillas are now available, and after you've decided which flavour you will use for the wrap, what you fill that tortilla with is limited only by your imagination.

For breakfast, think outside the bowl - fill tortillas with cereal-focused combinations like granola, peanut butter, honey and banana or oatmeal, baked apples and raisins. For a meatier breakfast wrap, try eggs scrambled with cheddar cheese, bacon and onions.

During the lunch rush, classic deli sandwich stuffers make excellent wraps. Or mix in some exotic options, like cubed eggplant, chopped spinach, tomatoes and hummus to create Mediterranean wraps and more.

Hot wraps make excellent lunch and dinner items. For Italian flair, try bacon, chicken, mozzarella, creamy sauce and peas swaddled in tomato-flavoured tortillas - carbonara for the car! The options available are virtually endless - from wraps stuffed with barbecued beef or chicken chow mein to swordfish and spinach.

Besides the fact that wraps can offer so many flavour combinations, their portability makes them a fun and convenient alternative for patrons on the go. With this in mind wraps should be wrapped up in wax paper for take away. Twist the ends of the waxed paper to seal then cut the wrap in half, allowing customers to peel back the paper as they eat.

Kids love wraps too, so add this fun food to your kids' menu. Try out kid-friendly fillings and wrap it up as you would for the take out customer giving them the added fun of being able to eat with their hands at the table.

Almost any meal you can think of that fits on a dinner plate can be adapted to the revolutionary wrap. Stir frys; seafood medleys; grilled sausage; veal, chicken or beef Cannelloni; teriyaki; turkey; and chicken combinations are all adaptable to the wrap.

And for the patron with a sweet tooth, use crepes to wrap ice cream, hot fudge and walnuts to make a single-hand sundae. Or turn to France's famous paper-thin pancakes, to make a dessert favourite filled with strawberries, chocolate chips and whipped cream. Now that's the way to wrap up a meal! ยจ

 Wrap up the catch of the day

Santa Fe Surimi Seafood Wraps

Alaska Seafood Marketing Institute

Yield: 50 Servings


Metric Imperial

Sysco 1756 Brand Real Mayonnaise 1.3 L  or 5 cups

Low fat Italian dressing 625 mL or 2 1/2 cups

Fresh lime juice 300 mL 1 1/4 cups

Chili powder 50 mL or 1/4 cup

Garlic salt 45 mL or 3 Tbsp

Alaska Surimi Seafood chunks or shreds, thawed if necessary 4.5 Kg  or 10 lbs

Canned diced green chiles 1.1 L or 4 cups

Canned corn 2.3 L or 10 cups

Cooked rice 2.8 L or 12 cups

Sliced green onions 1. 3 L or 5 cups

Chopped cilantro 625 mL or 2 1/2 cups

Lettuce leaves 50 leaves

Spinach, flour or corn tortillas 50 (22 cm to 26 cm) or 50 (8' to 10')


  • In large bowl, blend mayonnaise, dressing, lime juice, chili powder and garlic salt.
  • Stir in Surimi, green chiles, corn, rice and green onions and cilantro.
  • For each serving, portion about 1 cup (250 mL) salad into centre of a lettuce-lined tortilla.