Sahara Whole Wheat Wraps
First things first, I love bread. Love, love, love bread. “Man Can Not Live By Bread Alone?” Complete and utter bullshit. I had a semester in college where I studied abroad and spent all my money on alcohol and subsisted on a diet of a fresh baugette and butter for lunch and dinner. Even today, when my budget is a little better I would gladly devour bread in all of its forms for every single meal. Sadly though, bread is no longer my best friend. Sure we hang out a lot and it still holds a special place in my heart, but it’s not the same. The reason is simple, carbs. Now I’m going to get all atkins on you, that’s not my point. My point is that since I get zero exercise, loading up on carbs is not a viable option unless I want to become a fat slob, which I don’t. (And since I’m already balding, I can’t be fat, because you can be bald, and you can be fat, but you can’t be bald and fat). So obviously I have problem. Thankfully there is a solution. Wraps.
Now I go with Whole Wheat wraps cause they have less carbs and calories but really any wrap will do. The beauty of wraps is two-fold, one it has all the same, if not more, qualities of bread, i.e. taste, flexibity, texture, etc. The other is that you get more sheer mass of food and enjoyment from one wrap than you do from one piece of bread, and seeing as how a traditional sandwich is at minimum a two-slice operation, you are coming out way ahead.
It doesn’t end there though. No, what really makes the wrap fantastic is the different ways you can use that dwarf those that are available using regular bread. Let’s start with pizza.
Pizza using bread just doesn’t work, I’ve tried. But a wrap, now we got something. It’s simple, take your wrap, lather on some sauce (using the pizzeria method of a heaping spoonful in the center and the backside of the spoon to spread circularly across the surface), and then sprinkle on your cheese and other toppings. Pop it in the oven on top of a pizza stone, a great investment, cook at 425 degree for 15-18 minutes and boom, thin crust pizza. In the mood to mix it up? Replace sauce with guacamole or salsa, add some black beans and shredded monteray jack, instant mexican pizza.
Oh, it doesn’t end there. On the mexican tip, with wraps you can make a quesadilla in two minutes in a frying pan, five if you take the time to chop up some chicken or veggies to throw in there. Now I ask you, is there a better snack than a quesadilla? No, of course not, and with a package of wraps and a bag of cheese you are set for several delicious servings.
Let’s move on to sandwiches. With a wrap, they become, well a wrap, just throw in some meat, cheese, lettuce, condiments, roll it up burrito-style and you are good to go. Or you could first heat the wrap in a frying pan and add a little warmth to the offering. Or you could make the sandwich, use a condiment such as mayo or mustard to seal the ends like some form of edible glue, and then put the wrap in a frying pan. Presto. Grilled stuff wrap = awesomeness (TM Barney Stinson)
You see what I’m getting at? The wrap is like bread 2.0, stronger, leaner, meaner, more versatile, and dare I say it, more delicious. Basically, it’s like the girl you always had a crush on but for reasons too complicated to get into, no longer could focus your attention on. Only now, she’s back in your life, is actually interested in you, and it turns out loves nothing better than spending a Friday night on the couch eating pizza and watching the Mets game. That’s a wrap, and that’s why its great.
Tags: Barney Stinson, Mets, Quesadilla, Sahara Wraps
