Our food styles evolve, thank goodness. That’s what keeps it interesting.
While flatbreads have been used to wrap food since the invention of bread, the American wrap sandwich was created in the 1980s at a Southern California restaurant chain called I Love Juicy.
Originally, tortillas—plentiful in Southern California—were used. In the 1990s, as wrap sandwiches became popular across America, manufacturers produced a moister, more flexible version of the tortilla, called a wrap. (See the four key differences between wraps and tortillas.)
While flavored wraps are ubiquitous (chipotle, garlic, honey wheat, pesto, spinach, sundried tomato, etc.), Tumaro’s Gourmet Tortillas takes them to a new level. Their New York Deli Style Wrap line makes wraps taste like deli breads. Our deli favorites, Rye and Pumpernickel, join other tasty flavors that include Cracked Pepper, Everything and Sourdough.
At just 80 calories per wrap (100 for Cracked Pepper), the calorie savings over two slices of bread is significant. Now, our Reuben sandwich on pumpernickel and roast beef on rye are all wrapped up.
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