The Wrap is the French sandwich that argues its bread should disappear. Where the baguette is the loud half of a jambon-beurre and the pain de campagne pushes back against a strong filling, the wrap proposes the opposite: a soft wheat tortilla, thin and nearly flavorless, rolled tight around the filling so the bread is a container and not a component. Nothing is sliced into a stack; everything is laid in a line down the middle of the round, the sides are turned in, and the whole thing is rolled and cut on the bias to show the spiral. The defining element is the rolling. The wrap is the one French lunch format where the bread carries the filling without contributing a flavor or a crust of its own.
The craft is a structural argument about what a soft round can hold. A tortilla has no crust and no rigidity, so it cannot support a stack the way a split loaf does; it works by tension instead, the filling compressed into a cylinder and held by the tightness of the roll rather than by the strength of the bread. That sets the constraints precisely. The filling has to be cut small and bound, often with a sauce or a soft cheese acting as mortar, because anything loose slides out the open ends; it has to be relatively dry, because a wet filling turns the tortilla slack and tears the roll; and the wrap is best within a few minutes of being rolled, before the bread absorbs moisture from the inside and loses the structure the tension gave it. It is a sandwich where the bread asks nothing of the eater and everything of the cook's discipline in keeping the roll tight and the filling contained.
Variations are entirely a question of what goes down the centerline, which is why the wrap spawns named fillings rather than named breads. A chicken filling makes the everyday Wrap Poulet; a romaine-and-parmesan build makes the salad-as-filling Wrap César; a crudités or falafel line turns it vegetable-forward. The Wrap belongs with the non-baguette French breads the catalog groups under Pain Garni & Non-Baguette Breads, the long shelf of sandwiches that are not on a baguette. Its specific contribution is the format itself: a bread chosen to be neutral and rolled rather than stacked, the container that lets the filling be the whole sandwich.