As diner interest in wraps declines in at least one foodservice segment, operators are putting some creative twists on the handhelds. Here's how they're going beyond veggies and Buffalo chicken to attract customers at every daypart.
Stacks Pancake House & Smokehouse BBQ in Hoboken, N.J., offers six varieties of breakfast pancake wraps. Reminiscent of a breakfast burrito, its Hudson Wrap bundles scrambled eggs, melted cheddar cheese, applewood bacon and home fries inside a pancake instead of a tortilla.
Though wraps appear to be losing favor among college-aged eaters, the University of Cincinnati makes them more appealing to students with a shot of nostalgia. The school’s PB&J wrap is offered as a featured menu item at Center Court Dining Hall.
The phoritto, a fusion of pho and a burrito, debuted earlier this summer at the That’s What’s Up food truck in Syracuse, N.Y. Owner Curtis Washington marinates rib eye in broth and wraps it in a tortilla with rice noodles, cilantro, sprouts, Thai basil, sweet chili, onion, hoisin and other ingredients.
In line with the recent trend of candy-themed desserts, Bubble Waffle Bar in San Antonio employs cotton candy as the outer shell of a dessert wrap. The treat enrobes ice cream in a thick layer of pink and blue cotton candy, and gets another blast of color when topped with sprinkles and cereal.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.