Wrap it up is becoming the "in phrase" for the latest, but sometimes oldest, food trend. Simply stated, if the product can be wrapped and eaten (preferably by hand) while maintaining unusual flavors and tastes . . . . . it is a go!

As with many trends, this one appears to have begun in California. Maybe all of this is "old hat" to our west coast readers, but we believe some of the regional touches mentioned below will even be of interest to them.

        BAGEL WRAPS: Pick up some bagel dough at your local bagel shop (or you can find the recipe on the Internet). Cook your favorite vegetable to a crisp condition and place on a flat rolled out piece of dough. Add assorted cheeses, julienne of various meats, and pull up the edges of the dough to form a pocket over the contents. Lightly brush with melted butter and bake in an oven until crust is golden brown. Serve with a horseradish or other appropriate sauce.

        CHINESE WRAPS: Believe it or not, the Chinese have been producing wraps since medieval times . . . namely, Peking Duck. The skin of the duck (minus almost all fat residue) is placed in a crepe, a brandy plum sauce and fresh chopped chives added, and the crepe is rolled up and eaten with the hands.

        VIETNAMESE FAJITAS: Very thin strips of beef are charcoal broiled, placed on top of rice paper, along with sprigs of fresh colander, bean and alfalfa sprouts and then rolled. The rolled rice paper and filling are then rolled inside leaf lettuce and the end dipped in Vietnamese fish sauce prior to eating.

        MIDDLE EAST WRAPS: Spread lahvosh bread (soft type is available if requested from a Middle East bakery) with Dijon mustard mayonnaise mixture, and top with roasted red onions, sliced roma tomatoes, julienne romaine lettuce and thinly sliced roast pork loin. Roll tightly and seal by folding in the ends. Place in plastic wrap and refrigerate at least 30 minutes. Cut per your preference and serve with your choice of dip (we have found that it goes great with a spicy fruit sauce).

        GREEK PHYLLO WRAP: Charcoal broil boneless, skinless chicken breast and julienne just before placing on a crisp Caesar salad mixture already tossed with the dressing. Take the appropriate portion to fit on warm phyllo bread, roll and skewer with a long frill toothpick.

        MEXICAN WRAP: Place thin sliced fajita meat and roasted julienne vegetables on a flour tortilla. Add a mild hot sauce, roll, and serve with Pico de Gallo and sour cream.

        CHINESE TEX-MEX WRAP: Broil chicken thighs basted in hoisin sauce. Slice off the meat just before serving and place in a hot bowl. Serve with bowls of thinly sliced red radishes, shredded romaine, bean and alfalfa sprouts, and thin sliced scallions. Serve with hot corn tortillas in a foil and napkin basket. The customer wraps their own . . . . . . with fillings of their choice.

        SOUTH OF THE BORDER WRAP: Use either flour or corn tortilla. Fill with red beans and rice, diced summer sausage, chopped shallots, shredded lettuce and shredded cheddar and Monterey Jack cheese. Roll in foil and heat before serving or you can roll and served chilled.