- The Washington Times - Tuesday, March 20, 2007

You can tell a food concept is firmly embraced when new ingredients are created to accommodate it.

Take wraps as the example.

You know the idea: Take a tortilla, arrange some food down the center, then artfully fold the tortilla into a holder so you can eat without having the filling end up in your lap. Wraps have become so popular that you can buy packaged flat breads just the right size to encircle your food.

You also can select from plain or flavored wraps that add onion, garlic, hot peppers and other seasonings in the dough. Wraps make the ordinary sandwich more fun to eat. You still want to use a plate or napkin, though, because wraps only go around food, not under it.

For a casual at-home lunch, try one of the new wrap products instead of your typical sandwich bread. If you want to avoid a potential mess, substitute a tortilla or pita bread with a pocket to hold the filling ingredients.


Arrange the filling in a strip down the center of a large flour tortilla, leaving 2 inches free at the bottom of the tortilla. Bring up the bottom 2 inches of the tortilla so the bottom is folded over one-third to one-half of the filling.

Fold the left side of the tortilla to the center; fold the right to the center. Leave the top open. For attractive presentation, allow some of the filling to peek out of the top.

Flank steak wraps with zesty avocado sauce

1 10-ounce flank steak, trimmed of all fat, at room temperature

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoons fresh lemon juice

2 tablespoons fresh minced Italian parsley

2 tablespoons minced shallot

1 garlic clove, minced

of 1 small avocado, peeled and diced

2 wraps breads or 2 large flour tortillas or 1 large pita bread split in half

Season steak with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place steak on the rack of a broiler pan. Broil for 5 minutes on the first side, 4 to 6 minutes on the second side or until well browned on the outside and still pink at the center. S

tart testing steak for doneness after a total of 9 minutes.

While steak is cooking, prepare avocado sauce. Combine oil, vinegar, lemon juice, parsley, shallot, garlic, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper in a bowl. Stir well. Gently stir in avocado

Remove steak from oven and set aside 3 to 5 minutes to absorb juices. Thinly slice steak against the grain. Spoon half the steak into each wrap. Spoon on zesty avocado sauce. To eat, fold the sides to the center. For a tortilla, follow the directions. For pita bread, open the pocket and fill. Makes 2 servings.

Bev Bennett is the author of “30 Minute Meals for Dummies” (John Wiley & Sons).


Sign up for Daily Newsletters

Manage Newsletters

Copyright © 2021 The Washington Times, LLC. Click here for reprint permission.

Please read our comment policy before commenting.


Click to Read More and View Comments

Click to Hide