Wrap

We swapped hard-to-find parathas for flour tortillas in this riff on paneer kathi rolls. With a tangy yogurt sauce and filling veg, it’s the ideal to-go lunch.

Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.

A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).

Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

It’s a wrap griddled in sausage fat until the outside is crispy and warm. Need we say more?

The classic components of a BLT get enhanced with a spicy, zesty horseradish mayo.

If the cooked tofu isn’t as hot as you’d hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

Crisp lettuces and bright toppings turn sambal shrimp into the DIY dinner you’ll want on your table all summer.

These adobo-marinated steak wraps are garnished with corn nuts, which add salt, crunch, and sweet toasty flavors to each bite.

And inside that burrito, there’s a layer of fluffy egg that will change your burrito technique forever.

The layer of fluffy egg inside will change your breakfast burrito expectations forever.

These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Patrick’s Day.

Perhaps not strictly authentic, but delicious!

We took a trip to San Francisco, where burritos are more than just food. They're culture.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Bibb lettuce leaves are sturdy and crispy enough to balance out the bacon, tomatoes, and avocado for these lunch-friendly wraps. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

Ask your butcher for a square piece of pork belly: It’ll make for even slices and a good fat-to-meat ratio.

With a little planning, you'll have a freezer full of healthy, delicious burritos within reach at all times. Here's how to make your own frozen burritos at home.

We're on a mission to eat healthier and save money by bringing a homemade lunch every day for a month. Here's what we learned from week three.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.