The Guinnie Wrap

So I had some left over antipasto from the other day. The beautiful thing about antipasto is that it never really goes bad (although I’ve never had any left around long enough to find out). Anyway, I am on a huge wrap kick lately so what better way to finish the antipasto than in a wrap?

Tomato/Basil wrap
Black Forest Ham
Prov
Basil
Antipasto
- grilled on both sides

There are about 10 million ways to make a wrap. I first fell in love with the quasi-sandwich about eight years ago in Boston. The now extinct shop call simply, “The Wrap” served up a wide array of wraps, all freshly made, while you wait and delicious enough to make even Jared cry. Although the one I just made was very simple and nothing to be too proud of, it does speak volumes about the variety of ingredients you can use. Give it a try sometime. Whether it be a turkey, gravy and cranberry sauce wrap or an apple, ham and cheddar, just try something new. You never know what may become your new favorite quick lunch.

Update:
After some research, it appears The Wrap locations in Boston are now working under the name Boloco. Although they refer to their product as burittos now, the menu appears to be somewhat similar. If anyone is every in Beantown check it out and let me know!