Sandwich Wraps
Sandwich wraps are a great lunch option to prepare in advance because, unlike traditional sandwich bread, wraps do not lose their freshness or texture when frozen. The biggest consideration when assembling these wraps for the freezer is what fillings will best retain their texture and flavor. Deli meat of all kinds works well, as do marinated vegetables such as bell peppers, artichoke hearts, and chopped olives. You will want to avoid salad greens or sprouts if you plan to freeze your wrap, as they will get slimy and wilted when thawed.
You have several options for a spread. When I make these for my husband, I use Neufchatel, which is a slightly lower fat version of cream cheese that we think is equally as rich and delicious as the traditional one. When I make them for myself, I use goat cheese. I have not attempted to freeze these wraps with hummus, but I believe that would also work well for a lower calorie option. In the summer, I like to cut fresh chives from the garden and chop them up finely in the cheese. Other great herbs to use would be fresh garlic, dill, thyme, or rosemary.
I have not provided amounts for the ingredients list as sandwich-making is an inexact science, dependent on the size and shape of your wraps, and you can make as few or as many as you wish. For reference, I get 3-4 wraps from a half pound of deli meat, a 4 ounce package of cheese, and a small bunch of herbs.
Sandwich Wraps
Ingredients
- Tortilla/flatbread wraps
- Deli meat
- Marinated vegetables/olives
- Spreadable cheese
- Fresh herbs (optional)
- Toothpicks/sandwich picks
Instructions
- Remove cheese from packaging and place in a microwave safe bowl. Microwave for 15-20 seconds to soften
- Finely chop herbs, if desired, and stir into softened cheese
- Spread cheese evenly over wrap, leaving the outer 1/2 inch edge plain on all sides
- Place 2-3 slices of deli meat over cheese; salt and pepper meat to taste
- Layer vegetables over meat, taking care to create a thin, even layer and avoiding the outer edges of the wrap
- Have toothpicks handy. Grasp one edge of the wrap with both hands and roll carefully away from you until sandwich is fully wrapped. Tuck any meat or vegetables that may have spilled out back into the wrap and secure with one toothpick in the middle of each half of the wrap. Cut the wrap in half if desired using a serrated knife
- Repeat for as many wraps as you wish to make and place the halves on a baking sheet to freeze for 2-4 hours. Once frozen, they may be stored loose in a gallon size freezer bag. Remove as many as needed from freezer the night before and wrap in paper towel and a loose plastic or paper sandwich bag to pack for lunch. Allow to thaw in the fridge overnight. Do not seal in an airtight container as this may result in a soggy wrap
