I love wraps, but I’m tired of flatbread. What else can I use?
Flatbread is awesome for wraps. It’s light and flexible, so there’s little chance of breaking when it’s folded over a mountain of filling. You’re right, though. Sometimes you just want something a little different. You’re in luck. There are lots of alternatives that are as tasty and light, and in some cases, even a whole lot healthier.
Lettuce, especially Romaine or any wide-leaved lettuce, makes a fabulous wrapper. Occasionally, over filling the leaf can cause it to tear. You can solve that problem by stacking two or three together. Add your filling, roll it up, and you’re ready to eat. Lettuce wraps are particularly good served with a dipping sauce on the side.
Cabbage leaves, of course, are classic as far as cabbage rolls are concerned. But, like lettuce leaves, if you prepare cabbage leaves in advance by cooking them and storing them in the fridge, they will ready to go any time you feel like a quick, healthy wrap.
Grape leaves are a unique option, too. Most grocery stores carry cans of grape leaves. Just rinse them off and pat dry before filling them. If you’re lucky enough to live near a vineyard, pick a few leaves yourself. All you need to do is blanch them in boiling water for about 5 minutes. Drain them, pat dry, and fill them up.
Papaya leaves can be found at some ethnic stores. They really make a fun option, and who ever you serve them to will certainly be impressed. To remove the bitter taste, place the leaves into cold water, then bring the water to a boil. Leave them to boil for a few minutes. Drain. Then drop them into boiling water again. Reduce heat to a simmer, and cook until the leaves are tender.
Corn husks are a perfect option at this time of year. Take fresh husks, boil them for a few minutes. Turn the heat off, but leave them in the water for 30 to 45 minutes. Drain and pat dry. Because corn husks are narrow, you may find that you need to overlap a few of them before adding the filling.