• Proper freezing: I freeze wraps using three freezing tools. First, I wrap in aluminum foil, being sure to use a piece that fully makes it around the whole package. Then, I cover that layer in plastic wrap. Then, to keep the wraps organized in my freezer and totally ensure they're kept away from freezer air, I put the wraps in a heavy duty plastic bag. Yes, lots of waste here, but skipping a step or two usually means a stale tasting end product and probably wasted food.
• Key Ingredients: When making wraps to reheat, I find that they need at least a little cheese, especially if they're filled with vegetables. It just makes them worth heating, in my book. More important than the ingredients to include is the ingredients to leave out. First rule of freezing: if it didn't taste that good to begin with, it's not worth freezing. Some of the fresh vegetables you might include in a salad wrap, for example, make terrible freezing choices: fresh tomato slices, lettuce, cucumbers, etc. Don't count on anything cooking in the reheating process — plan to cook everything the first time, prior to freezing. Roasted vegetables are great for this, as are roasted meats with plenty of moisture still left in them (forget that thin sliced deli meat and go for shredded braised beef or chicken).
• Reheating Gently: Let your wraps thaw in the refrigerator overnight or at least for a few hours before reheating. Microwave for 30 second intervals, turning as you go, and check that the wrap doesn't have a secretly still chill center. If you cut into it and the cheese isn't melted (another reason to use cheese!), keep heating. I heat mine in the toaster oven in the foil wrapping for 10 minutes, and another few minutes unwrapped to toast the outside.
What are your favorite wraps to freeze?
(Images: Stephanie Barlow)