Wraps and Burritos
Venture into our Wraps category – the ultimate celebration of this globally loved sandwich variant! Discover the versatile beauty of wraps and burritos, where ingredients harmoniously bundle up in a blanket of bread or tortilla. From the traditional Middle Eastern Shawarma to the hearty Mexican Burrito, we're wrapping up flavors from around the world. Embrace the fact: yes, wraps and burritos are definitely sandwiches, and they offer a world of culinary delight.
Kebab
Doner shaved off a spit into a bułka with cabbage salad and garlic or hot sauce, sold in Sopot from about 1972 and a Polish street staple since the 1990s.
Zǐjǐn Fàntuán (紫金饭团)
Purple rice roll; made with black/purple glutinous rice.
Zhòngzi (粽子)
Sticky rice dumpling; while typically triangular, sometimes opened and eaten sandwich-style.
Zájī Jiānbing (杂粮煎饼)
Multi-grain jianbing; batter made with mixed grains for nuttier flavor.
Zájī Jiānbǐng (杂粮煎饼)
Multi-grain pancake; savory crepe made with mixed grain flour.
Yèrbā (叶儿粑)
Leaf-wrapped rice cake; glutinous rice with sweet or savory filling, wrapped in leaf.
Xiǎohóngsū Jiānbing (小红书煎饼)
Social media-famous jianbing; trendy variations shared on Xiaohongshu (RED).
Tǔdòu Sī Juǎn Bǐng (土豆丝卷饼)
Shredded potato wrap; stir-fried potatoes with vinegar and chili in pancake.
Shǒuzhuā Bǐng (手抓饼)
Hand-grabbed pancake; flaky, layered Taiwanese-style pancake, very popular street food. Named for eating by hand. Often with egg, ham, ch...
Shǒuzhuā Bǐng Quán Tào (手抓饼全套)
Full shouzhuabing; with egg, ham, lettuce, cheese, sauce.
Shǒuzhuā Bǐng Jiā Shēngcài (手抓饼夹生菜)
Shouzhuabing with lettuce.
Shǒuzhuā Bǐng Jiā Huǒtuǐ (手抓饼夹火腿)
Shouzhuabing with ham.
Shǒuzhuā Bǐng Jiā Dàn (手抓饼夹蛋)
Shouzhua bing jia dan: a laminated Taiwanese pancake grabbed and scrunched on the griddle so its oiled layers fluff into crisp ribbons, an egg set into the loose flake and the round folded warm.
Shāndōng Jiānbing (山东煎饼)
Shandong-style jianbing; made with various grain flours (millet, sorghum, corn), thicker and chewier than Tianjin style. Often rolled aro...
Nuòmǐjī (糯米鸡)
Glutinous rice does the work bread does elsewhere, and the lotus leaf around it is flavoring rather than packaging, a steamed parcel arriving green-black, twined shut, perfumed from outside.
Mùxū Ròu Juǎn Bǐng (木须肉卷饼)
Muxu rou is named for its egg, scattered yellow like osmanthus blossom: a Shandong stir-fry of pork, wood ear and daylily that learned to be folded into a thin pancake.
Ménding Ròubǐng (门钉肉饼)
Doornail meat pie; thick, round pan-fried meat pie resembling the studs on old Beijing gates.
Kǎoyā Bǐng (烤鸭饼)
Duck pancake; the thin wrapper for Peking duck.
Juǎn Bǐng (卷饼)
A rolled wheat pancake, soft not crisp. The northern street version comes hot off a dawn griddle; its Fujian twin, the runbing, cooks cold for the no-fire Tomb-Sweeping day and gave its name.
Jīngjiàng Ròusī Juǎn Bǐng (京酱肉丝卷饼)
Jingjiang rousi arrives at a Beijing table as two things: a platter of glossy sweet-bean-sauced pork and a stack of pale doupi tofu skins. The sandwich is the one the diner rolls.
Jīdàn Guànbǐng (鸡蛋灌饼)
Jidan guanbing: a Henan flatbread blown hollow on the griddle so a beaten egg can be poured into the pocket and cooked sealed inside the bread, brushed dark with chili and bean paste and folded over.
Jiānbing (煎饼)
Chinese street crepe; thin batter spread on round griddle, egg cracked and spread on top, crispy cracker (báocuì) and scallions added, fo...
Jiānbing with Yóutiáo (煎饼油条)
Jianbing with fried dough stick; yóutiáo (Chinese cruller) placed inside for extra crunch.