Wraps make the world go round don’t they? There are very good stuffs that can’t be improved by putting it a wrap; similarly there are few cuisines who haven’t adopted some kind of wrap as a national dish.
Off the top of my head- South India has the dosa, Mexico has burritos, Lebanon has hummus wrap, China has hoisin duck, and Greece? Well Greece has souvlaki and gyros- meat that’s put into a wrap and basically smothered with all things Greek. Fresh tomatoes, red onion, tzatdsiki, olives – and if you order souvlaki – some rather limp chips.
From my vantage point on the 1st floor of Quick Wrap, I could see the bar below where the chefs were throwing ingredients together to make wraps. Greek ingredients are like the brother to a vegan’s sister, but mainstream Greek cuisine barely offers vegetarian food other than the moussaka or the Greek salad. Vegan food, unless you crave wet, pale chips, or huge platefuls of roast vegetables (which can be insanely good), is thin on the ground. Which is why it’s a shame that even with all this plentiful food- zingy red onions and plump tomatoes, they can’t even offer a vegan option.
So I made my own. I ordered a massive salad of tomato and rocket doused in lemon juice and salt, a portion of pitta and a bowl of olives. Then I whacked them all in the pitta pocket and liberally poured green olive oil over the bread pouches.
Washed down with a can of diet coke, this meal was just so simple, and so fabulous – as any meal is in a country where fresh vegetables and fruity olive oil are in vast supply.
This place, this Quick Wrap, was probably just like Chilangos or Chipotle in London, but the place highlighted to me how vegan’s here have to dig a bit deeper to find the treasure.
Oh, and put it in a wrap. That helps.