PixabayMillions of Brits are unable to correctly fold and seal a tortilla wrap, a study has revealed.
Researchers who explored the wrapping techniques of 2,000 adults found 58 per cent are unable to create a neat, tightly-sealed wrap due to errors in their wrapping technique and food ratio.
As a result, over a third of Brits have wanted to eat a wrap but decided against it because of the perceived messy implications.
WarbutonsChicken was the favourite filling with just under half saying it was their top choice ingredient when creating a wrap.
The research, commissioned by Warburtons Gluten Free, found the nation is split by four wrapping methods: The Envelope, The Tube, The Fold and The Risk Taker.
Thirty nine per cent use The Envelope method, folding the end of their wrap in an envelope style.
One third of people use The Fold – leaving space at the end of the wrap to fold in the top and bottom – and The Tube (not securing either end), is also popular with one in four preferring this option.
One in ten identify as wrap Risk Takers, the OnePoll study found, freely admitting to stuffing as much filling as possible into the wrap, despite the impact on structure and mess.
Of the gluten free respondents, 68 per cent said they wish they could eat anything, and over a quarter believe there aren’t enough options for those following a gluten free diet.
Darren Littler, innovation director at Warburtons Gluten Free, said:
From the person who spilt the inside of a wrap all over a shirt right before a CEO meeting to the guy who had to buy a new tie after a wrap disaster at lunch, wrapping a wrap isn’t always easy and we felt that the nation needed help.
The launch of our new gluten free round wraps seemed like the perfect time to tap into these incidents and help ensure we can enjoy a wrap, with none of the mess.
With over a quarter of people not feeling that there are enough gluten free options we wanted to launch a tasty product that everyone can enjoy.
The research was commissioned to launch the new Warburtons Gluten Free round wraps, in beetroot, white, and high protein options.
To solve these issues Warburtons Gluten Free has teamed up with Gastrophysicist Prof. Charles Spence to reveal the simple tips and tricks to ensure wrap success.
Gastrophysicist, Professor Charles Spencer said:
Get the wrap tight. Making sure to include something sticky on the inside to hold the various fresh ingredients together can help here.
This is where condiments, sauces, and purees really come into their own. Then, crucially, make sure not to stuff too much inside.
Maintain the structure. The answer here is to include something with structure to provide support. Sticks of celery, carrot, pepper all work well here, especially if they are wrapped tight when you fold the wrap itself.
He continued to advise on avoiding ‘soggy bottoms’ and getting the ‘optimal filling to wrap ratio’:
Keep the soggy ingredients, like tomato, away from the surface of the wrap. Why not wash some lettuce, and paper towel dry it, then lay that against the inner surface of the wrap before adding the other wet ingredients and sauces.
The lettuce will also help to give some sonic crunch too. It is important to note that more isn’t always better, as it can lead to the wrap being too big to fit in the mouth, and/or be difficult to hold.
The more you try and fit in the more likely it is to fall apart too. One other tip here is to wrap your wrap in some greaseproof paper.
He concluded you can ensure ‘eye appeal’:
You should think about using a rainbow of colours when preparing your wrap and making sure that all the colourful ingredients are layered around the outer perimeter.
That way, they’ll likely end up in full view once you have folded it.
That’s a wrap, guys.
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