Best Wraps - 2006
The Daily Squeeze
Your temptation, when you enter this teensy shop downtown, will be to order everything on the sprawling palette of ingredients, but try to restrain yourself. Thing is, if you cram banana peppers and cherry peppers and pickles and olives and capers and jalapeños into the same wrap, all you'll taste is hot tang. Instead, go mild. Start with turkey or chicken or salmon or tuna. Then add sun-dried tomatoes, roasted red peppers, bell peppers, spinach, lettuce, fresh tomatoes, onions, sprouts, artichoke hearts, feta cheese, carrots, avocados. (Last year, the shop began stocking avocados after the owner, who works behind the counter, asked a patron whether his was the best salad ever. The patron hesitated, pondered, and replied that it needed avocado. So now you can get organic avocados on your wrap.) Top it all with a dash of oil and balsamic vinegar, for a bit of squish, and you're ready to roll. The whole mess will run you eight bucks, chips and a drink included. Save half for dinner in lieu of grocery shopping.