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.
Jiānbing with Ròusōng (煎饼肉松)
Jianbing with pork floss (dried shredded pork).
Jiānbing with Làjiāo Jiàng (煎饼辣椒酱)
Jianbing with chili sauce; adjustable spice level.
Jiānbing with Hēi Zhīma (煎饼黑芝麻)
Jianbing with black sesame seeds sprinkled on.
Jiānbing with Báocuì (煎饼薄脆)
Jianbing with thin crispy cracker; the cracker (báocuì) adds essential crunch.
Jiānbing Shuāng Dàn (煎饼双蛋)
Double-egg jianbing; two eggs for extra richness.
Jiānbing Guǒzi (煎饼果子)
Jianbing guozi is a sixty-second performance on a hot iron disc: batter, egg, sauces, crunch, folded and gone. Tianjin first wrote it down in 1933 and now guards the choreography fiercely.
Jiānbing Guǒzi (煎饼果子)
Tianjin crepe; already covered above, the definitive version.
Jiānbing Batter
The batter; traditionally mung bean flour and wheat flour, sometimes with millet or other grains. Creates thin, slightly crispy crepe.
Fàntuán (饭团)
Rice roll/ball; sticky rice wrapped around fillings (yóutiáo, pickles, pork floss, egg).
Fàntuán with Yóutiáo (饭团油条)
Rice roll with fried dough inside.
Fàntuán with Suāncài (饭团酸菜)
Rice roll with pickled vegetables.
Dēngyǐng Niúròu Bǐng (灯影牛肉饼)
Lantern shadow beef pancake; thin, crispy dried beef in flatbread.
Dān Bǐng (蛋饼)
Dan bing is the egg crepe Taiwan softened on purpose. A thin wheat batter griddled with an egg, rolled into a log and scissored into segments, dressed with sweet soy at the breakfast counter.
Dān Bǐng Jiā Yùmǐ (蛋饼夹玉米)
Egg crepe with corn.
Dān Bǐng Jiā Ròusōng (蛋饼夹肉松)
Egg crepe with pork floss.
Dān Bǐng Jiā Qǐsī (蛋饼夹起司)
Egg crepe with cheese.
Dān Bǐng Jiā Péigēn (蛋饼夹培根)
Egg crepe with bacon.
Dàbǐng Juǎn Yóutiáo (大饼卷油条)
Dàbǐng juǎn yóutiáo is bread rolled around bread: the big soft Shanghai flatbread wrapped warm around a fresh-fried cruller, one of the city's four heavenly kings of breakfast, eaten in the hand.
Cōngyóubǐng (葱油饼)
Scallion pancake; layered flatbread with scallions and oil, pan-fried until crispy and flaky. Can be eaten alone or used to wrap other in...
Cōngyóubǐng Jiā Ròu (葱油饼夹肉)
Cong you bing jia rou is all about the carrier: dough painted with lard and scallion, coiled and flattened so it bakes into dozens of fat-separated leaves, then split hot to hold braised pork.