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5 Tips + Tricks for Wrap to School

August 26, 2010

Flatout Family LogoFor many parents, coming up with back to school options that are as palate pleasing as they are healthy for your child is a definite challenge. Sure, it’s easy to switch up the “side” options five days a week with every fruit, veggie, chip, cracker, cheese or cookie option out there. But when it comes to the main event, at least for me, it can be difficult to move beyond the standard turkey and cheese, roast beef and cheese or peanut butter and jelly that mirror my own childhood eats. Always hold the mayo. Always hold the lettuce. Always hold the tomato. And always on two slices of bread.

That is, until I started working with the Flatout team. 🙂

The concept of a lunch wrap was completely foreign to me. In my mind, there were so many things that could go wrong without the safety “walls” of the sliced bread.

  • What if the wrap comes undone when my child pulls it out of the container, with its contents flying around the lunch room?
  • What if I pack too many ingredients into the wrap while making it and it breaks before I can even put it into the container, causing me to have to start all over again?
  • What if the wrap can’t absorb moisture like bread can and it becomes a soggy mess?

These are just a sampling of the questions that deterred me. Perhaps you can relate, or perhaps you have already learned what I later did: that wraps are just as easy to work with, build with and create with – and in my opinion, are even better to use than sliced bread (though I may be biased on that one)!

All you have to remember are a few simple tips and tricks, which I will share with you now.

5 Tips + Tricks for Wrap to School

1. Build in the bottom third.

With such a large surface area to work with, it can be tempting to spread ingredients across the entire wrap. But the best way to ensure the wrap won’t break when rolling it up is to build everything in the bottom third, toward one of the rounded ends. Trust me, it will make the process so much easier when it comes time to pack everything in at the end. Check out our Tuna Flatout Wrap as an example!

2. Use lettuce as a bed.

Adding light dressings, mayos and sauces to wraps will really ramp up the flavor. But as is true with any bread product, the longer the liquid is allowed to absorb, the softer the wrap will become. To make this a non-issue, we always recommend placing a big piece of lettuce or other flat veggie down first, then squeezing the sauce on top of it before piling on the other ingredients. This ensures that there is absolutely no sauce touching the wrap portion of your sandwich, so it stays firm and continues to hold everything together from early morning until lunchtime!

3. Apply a little glue.

As I mentioned, one of the biggest fears I had about using wraps in kids’ lunches is what would happen if everything started to unravel. To solve this problem, you must simply apply a little glue. No, not Elmer’s glue!! Place a thin line of dressing – whether it’s fat free ranch, light mayo, honey mustard, etc. – across the very top flap of the Flatout wrap, on the rounded edge that is opposite where you are building the actual sandwich. This will ensure that when it comes time to roll everything up, the dressing will meld to the wrap and hold everything in place, the way glue would! Try this modification with the Turkey Apple Flatout Wrap. I promise it will help you “keep it together,” even on those extra stressful mornings!

4. Pack it like a sleeping bag.

The time has finally arrived for you to roll everything up – and you’re scared silly! At least that’s how I felt because in my mind, there was no way that all these ingredients could hold together without breaking the wrap. The great thing about Flatout is that they are very strong and thicker than most other wraps.

But another tip that comes in handy is to remember to pack everything like a sleeping bag. Don’t be afraid to get your hands dirty! Gather everything together in the bottom third and press all the ingredients in tightly for your first roll. Use your hands to push in from the front and the sides until you are sure that all ingredients are completely encompassed by the wrap. Once your first roll is complete, you should simply be able to guide the rest of the wrap together with your fingertips. The “glue” at the end will then hold everything in place and you are ready to pack it in the container and get those kids off to school!

We love to do this with our classic PB&J with SB&G Flatout Wrap. Extra points if you get your hands “dirty” enough that you can lick the peanut butter afterward when no one is looking. 😉

5. Go big or go home!

Now that you know how to properly pack and seal the wrap, it’s time to really STUFF it! Wraps like Flatout are meant to be filled with as many ingredients as possible – and the best part is, now you know they won’t fall out! Recipes will become more adventurous because you can now add back ingredients like lettuce, tomato, cucumber, mushroom and pepper that would never stay sandwiched between two pieces of bread. Check out this Spicy Smoked Turkey Club Flatout Wrap as an example.

These tips truly helped me get over the questions I had about using wraps in kid’s lunches. I hope they have helped you, too. In mid-September, we’ll continue the back to school fun with some new recipes from other moms out there who are excited to try new ways to spruce up the bagged lunch. New ways that I think you will agree are truly better than sliced bread!

***

We’d love to hear your fresh perspective!

  • Do you pack wraps with your child’s lunches? What are your favorite recipes?
  • How do you switch up the go-to sandwiches from week to week?
  • Have you tried any of our tips above? We’d love to hear about it!

Bon appetit!

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One Comment leave one →
  1. deanna permalink
    September 1, 2010 3:55 pm

    I have found that even slightly damp ingredience can make my flat-out mushy! I dry everything thouroughly now and toast the flat out in the oven for just a minute so it is a little crispy but still folds like a charm! Spinach, ham and matchstick zuchini with spicy mustard is my favorite.

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