That's A Wrap!

I'm trying to write more often, but heavy topics drain me mentally. Time for lighter fare: making a wrap! I bought flour tortillas, spicy mayonnaise, clover sprouts, and lunch meat to go with leftover Daiya cheese alternative and tomatoes I already had at home. I also cooked up some bacon from a package of odds and ends.

Mayonnaise is memed as stereotypical white people food along with jokes about intolerance for spices or even flavor itself. I have some bad news for my fellow Millennials and you Zoomers: Boomers in Minnesota were already poking fun at pale, bland stereotypical "white people" food in the 1980s. In any case, this stuff has a hint of chili peppers, so maybe it gets a pass? I have a far higher spice tolerance than some of my family, so I thought this "medium" rating just had some nice notes of piquant peppers, although I suspect my parents would find it borderline overpowering. Whatever. I squeezed some of this onto a tortilla and then started spreading sprouts and tomato slices.

After that, I added the deli turkey and bacon. Browning bacon is boring, but eating bacon is awesome. Many a vegetarian recipe is dramatically improved with either bacon or diced ham. But this isn't a vegetarian wrap anyway because I was using turkey, too. They may not be any smarter than vegetables, but they still don't qualify as vegan food for some reason.

After stacking up most of my ingredients, I rolled up the tortillas, sliced the wraps, and stowed them in some old Tupperware containers that date back at least to the mid-90s if not earlier. Credit where credit is due: that stuff was durable.

Anywhoodle, I had forgotten how uncooperative the fake cheese can be. In The Hitchhiker's Guide to the Galaxy, Douglas Adams referred to a beverage as, “something almost, but not quite entirely unlike tea.” Daiya isn't that bad, but it just ain't right. I wound up shoving a slab of the stuff into each one almost as an afterthought once everything else was all wrapped up.

Unfortunately, refrigerating these overnight for lunch the day later wasn't the smartest decision. They were a bit soggy, probably due mostly to the tomatoes. If I make these again, either I won't prep them the night before, or I will omit the tomatoes. Mustard might also be a better condiment than this spicy mayo, but then again, I also prefer the flavor of Sriracha sauce if I want peppery heat. And I can always go full Millennial and add avocado. Hmm.