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In this video I’ll go over how to make filled sandwich wraps. Throughout the video are pro tips from when I used to make hundreds of these for conferences and events. As always we will discuss presentation, including how you can cut and plate these beautifully.
Check out my basic knife skills video – https://youtu.be/96qy6Ljl89Y
===== TABLE OF CONTENTS =====
00:00 – Introduction
00:42 – How NOT to make wraps
01:43 – Ingredients
03:50 – Making the wraps
06:34 – Rolling the wraps
07:42 – Cutting the wraps
09:01 – Plating the wraps
10:25 – What to do with the offcuts
11:36 – Ending
===== RECIPE =====
= Filled wraps =
– Wraps, preferably square but see video for how to use round wraps too
– Leafy salad greens
– Red cabbage, carrot and spinach – or coleslaw
– Gherkins/pickles
– Cheese, grated
– Creamy tuna
– Sliced ham
– Chutney
– Tomato relish
These are the things I used today, but there are so many different fillings you can use.
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Wraps are a great choice for breakfast lunch and even a light dinner the filling possibilities are endless and they’re so easy to put together a lot of people have trouble with them falling apart so today i’m going to give you three tips so that you can create beautifully presented wraps
That won’t fall apart hi i’m taryn welcome i’m so excited to share my tips for making filled wraps with you today and as always with a focus on presentation we used to make hundreds of these for conferences and events and we’d have a big production line set up in the kitchen
We’re not making that many today but the same principles apply before we get into it i want to show you what not to do when making wraps and then i’ll show you my tips for doing it the right way don’t use a round wrap don’t spread on the mayonnaise
Don’t cover the whole wrap surface with the fillings it’s painful making it this way but hopefully it’s illustrating a point don’t roll it up loosely let’s have a look because the wrap is round you have these edges without much substance that fall apart or are left as off cuts because you
Can’t serve them the filling is coming out past the outer edge of the wrap and the mayonnaise is oozing out everywhere Well that wasn’t very successful was it our wraps aren’t going to make themselves so let’s get into it the right way so what do we need to make filled wraps obviously we need some wraps i prefer to use rectangle shaped ones but they aren’t always available so
Sometimes i use the round ones instead and trim them into a rectangle shape to do this simply fold it in half gently and then using a pizza wheel or chef’s knife cut through both layers make sure you’re using nice fresh wraps that are very pliable if they’re getting a bit old they’ll
Start to crack making them very tricky to roll towards the end of this video i’ll show you how to turn these trimmings into a tasty little side treat so they aren’t wasted then we need a good mayonnaise aioli for the fillings in my wraps today i have some leafy salad
Red cabbage carrot and spinach which i’ll turn into a coleslaw it’s easier to add it to the wraps pre-mixed than as individual ingredients if you’d like some tips on knife skills and cutting vegetables make sure you check out my video on basic knife skills i’ll leave a link in the description below
The fillings for wraps are endless so use your imagination anything salady works really well like coleslaw salad greens tomatoes cucumbers avocado corn pickles or even anti-pesto ingredients i’d love to use tomato avocado and cucumber in these wraps but these aren’t currently in season here in new zealand
So they’re very pricey and if i did buy them they wouldn’t taste very good anyway buying fruit and vegetables in season means you’re getting your produce at its best and they’re in abundance so they’re not horrendously expensive a double win the other fillings i have are sliced gherkins or pickles grated cheese
Creamy tuna ham and a tomato relish and chutney for added flavor let’s get into filling these first we lay them out i’ve got four wraps and i’ll just put them out in two lines if you’re making lots of these just continue the lines further and now for tip number one the glue
We need something to use as a glue to stick our wraps together so they don’t fall apart if you’ve seen my video on cocktail sandwiches you would have heard me talking about gluing before i like to use mayonnaise and i find it works best to have it in a piping bag
As it restricts how much you’re using but still gives good coverage if you use too much it would become slippery and then your filling could slide out of the wrap when it’s picked up a great tip here is to pipe it diagonally over the entire wrap
You want to cover the surface of the whole wrap so when you roll it up it’s like glue between each layer and that helps to hold the wrap together i don’t like to spread the mayonnaise on with a knife as this often results in using too much
And then it will just ooze out when we roll the wrap up tip number two filling the wrap many people seem to think they need to cover the entire surface of the wrap with their fillings this seems logical but as you saw earlier if you do this the fillings tend to
Bunch up and slide right out of the wrap so i find the best way to do this is to layer the fillings up in one spot add a line of leafy greens about this far up from the bottom then add some of this beautiful coleslaw
Don’t you love the colors on here so far these deep greens the purple the bright orange from the carrots this is definitely going to look stunning when cut and plated then i’ll add some tuna to two of these and some ham to the other two to create variety
Now i’ll add the gherkins which i’ve drained so they won’t make the wraps soggy i’ll add it to one tuna and one ham wrap and the grated cheese to the other two so that the fillings aren’t all the same i’ll add the chutney and relish if you
Were doing a large quantity of wraps i highly recommend putting these into piping bags too but for just a couple you can spoon or lightly spread these on stacking the fillings up like this gives us a good gauge on how full the wrap will be
And now we can roll these up there’s two ways to do this and i’ll show you both either fold the edge of the wrap right over the filling and tuck it in nice and tightly and then roll it up like this or fold a flap over and then come
Back to the fold and start rolling right to the end like this whichever way you choose to do this you’re wanting to get the wraps rolled and tightly rolled so choose the method that you find easiest to roll them up nice and tight i’ve just paused the video here
Because it shows very clearly how the mayonnaise piped on an angle over the whole wrap acts as a glue to stick it all together if you’d only piped mayonnaise under the filling you’d have no glue to stick this bit down these will keep in the fridge like this for a number
Of hours so they’re a great make-ahead food if i was doing this i’d cover them with a slightly damp tea towel to keep them nice and fresh and cut them just before i need to serve them so how can we cut these this brings us to tip number three
Cutting for presentation some people cut these into little rings and use toothpicks to hold them together or if you’re serving it for a full lunch or dinner you can cut it in an angle through the center here and then stand them up on each other but today i’m going to cut these into
Smaller portions for a lunch platter i’m going to use the serrated bread knife and a sewing motion to get the cleanest cut possible i’ll cut each wrap into three And then angle slice each piece about so far up try to keep the angles similar so that there isn’t too much difference on your final plate by cutting the wraps this way we’re able to stand them up which makes for a very cool presentation they’ll hold together
And give your plate height and balance if your knife blade gets a bit wet with chutney give it a wipe down so you don’t smear the residue on the next wrap you cut i’ve got two different options to serve these on this is a wooden chopping board
I like the dark color of this to contrast with the pale wrap color and i’ve also got this round black plate it will also contrast with the pale wrap color for a bit of a different look i’ve got 12 pieces to go on the chopping board i’ll put two
Here in the center facing each other it’s always easiest to start with a central point and work out from there then i’ll put a few along the edges facing the center to create three rows of four to finish it off i’ll add a little lettuce garnish here in the center
On this other plate i’ll point the wraps outwards so the colours can be seen from the front i’ll follow the same circular pattern created by the plate i’ll put a couple of pieces into the centre one in each direction to fill in the gap and here’s a little lettuce posy
To garnish the plate remember those little wrap-off cuts we can turn these into some tasty tortilla chips while i prepare them i’ve got a pizza stone in the oven warming up to a nice hot temperature using a pizza wheel you can cut these off cuts into rough triangular shapes
Spray or brush them with a little olive oil and then a sprinkle of salt you can spice them up with some of your favorite spices garlic salt ground cumin seeds paprika or cajun spice i’m using a little sprinkle of paprika on mine then we can arrange them on our hot pizza stone
And bake them for a few minutes don’t turn your back on them though because they seem to have a very small window between being perfectly crisp and black here they are these are absolutely delicious dipped in a salsa or guacamole or chili sauce and they’re a much healthier option than
The store-bought tortilla chips today we talked about making wraps but have you ever made a plowman’s lunch platter i’ll show you how in this video here happy wrapping