Wrap

This would be an ideal meal to make of leftover mashed potatoes, but that’s one leftover I rarely seem to have on hand. If you find yourself with some, these tasty burritos can be made in a flash. Serve with Beer-Stewed Pinto Beans (page 116) and a bountiful salad.

These burritos are easy because you are not so much cooking a meal as putting the ingredients on the table. Everyone then makes his or her own.

Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.

At the Citymeals-on-Wheels event, our food editors were astonished by the variety of flavors layered in these summer rolls. Within the confines of each wrapper, chef Alfred Portale combined sweet crabmeat, crunchy tobiko (flying-fish roe), and creamy avocado, then finished it with a citrusy yuzu sauce.

The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.

The classic BLT sandwich turns into an easy wrap that tastes great served cold. For a healthier wrap, use uncured turkey bacon.

Prep in less than 10 minutes, but expect this high-protein meal to keep you full for hours.

This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.

All the other kids at school will be jealous when they get a look at these delicious, colorful, healthful wraps.

These roll-ups are great for school and burst with tuna and veggies. If your child likes wasabi's heat, add an extra 1/4 teaspoon to the tuna mixture.

Pretty protein-rich bites by Jarett Brodie, chef at FR.OG in New York City.

Here, sturdy Bibb leaves from the center of the head do the work of traditional dumpling wrappers. If that's not an easy enough sell, the dipping sauce will be.

Rice paper is available in the Asian-foods section of many supermarkets.

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

Nori, or sushi paper, can be found in Asian markets and health food stores.

They're inspired by lobster rolls, but we think you'll find these sandwiches more popular with a crowd of all ages — not to mention more affordable and easier on the cook.

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.