lunch The Crunch Wrap Trick I did the thing. Gianna Nebbia A home cook in Brooklyn, NY, my recipes often reflect meals I eat at delicious restaurants or with family and friends. Always learning new techniques to incorporate into my recipes & share with you. More posts by Gianna Nebbia. Gianna Nebbia 11 Jan 2021 • 2 min read I'm a fan of this 2021 trend. It may be just that, a trend, but it's worth a try.First I made buffalo chicken, using ground chicken, scallions, and hot sauce.I cut half way up the center of my wrap and placed a fixin' in each quadrant. I used mustard as a paste to hold the lettuce in place. I also arranged it so that the ingredients I wanted hot were placed on the top and bottom right quadrants, as these are the two quadrants with exposure to the pan. I overfilled slightly. A larger wrap and a smaller pan would both hold everything in place better, so ingredients don't go tumbling out. I would also recommend using shredded or sliced chicken, as some of my ground chicken rolled right out. When this inevitably happens, just shove it back in. It's somewhat tedious, but honestly, the crunchy end result makes it pretty worthwhile. Subscribe to On the Bias Get the latest posts delivered right to your inbox Subscribe Great! Check your inbox and click the link to confirm your subscription. Please enter a valid email address!