Wrap Points: The Ugly Truth
 

Someone asked about wrap points in a thread in "General". I found out some info and answered it there. I'm including it here for those of you who don't go to the other site.

OK. The debate, the guesswork, and the angst is over. I went to my local deli just now and as they emptied out the last wrap from the plastic bag it comes in, I asked them to give it to me rather than throw it away.

I have all the Nutritional Info on 11 different wraps... and, it's not pretty. Now, understand, that the typical NY wrap is probably bigger than most -- but I don't think it is by much -- The average deli size wrap is about 12 or 13 inches in diameter and weighs (blind) 3.5 ounces.

The company whose wrap packaging I have is ALADDIN BAKERS one of the largest on the East Coast.

For the plain and whole wheat, the calories/fat/fiber are 310/9/5; 320/9/5 making them 6 points each.

For the Jalapeno, Garlic Pesto, Spinach, Southwestern,
Black bean, Lemon cilantro, Roasted Red Pepper, Caesar, and Sun Dried Tomato, the cal/fat/fiber are 320/9/2, making them all 7 points each -- and of course, THIS IS WITHOUT FILLING.

So there you have it, gang. Bear in mind, it is NOT a low fat item (9 gms of fat in each one) and is a giant opportunity for overfill. Caveat emptor.

I bought a package of wraps at Costco recently ... I'm not sure of the brand name ... and according to the nutritional information on the package they worked out to 5 points each. They are a pretty good size ... probably 12 inches in diameter ... but it still seems like a lot of points compared to high fiber breads / rolls.

warp or wrap? Eat Bread
 

I agree -- that 5 points for the outer part of a sandwich is a lot -- because look at the surface area they measure -- you can fill much much more into that 5,6,7 point wrap -- so it becomes or at least has the potential to become, a program destroyer for your day. By the time your done stuffing it w/ your protein (2 ounces of turkey looks awfully skimpy in one of those monsters) and spreading it w/ even lowfat mayo, you've got a 10 pointer on your hands -- minimum. SHARE your wrap w/ another eater!

I hear you ladies. I'm from NY also I know that all the bread used for sandwiches are about 7 points. Have you ever thought of the hero and roll used for sandwiches? I'll bet next weeks pay that they are anywhere from 5-7 points based on the size and ounces. I'm also concerned about the chicken, spinach, and broccoli rolls you get at a pizzeria. I only eat the spinach and broccoli ones, but how can I account for the bread part of it? Do you have any idea how many points they are, because I sure don't.

Yes, and how about those calzones at Caruso's? this is what I've don: Bought a spinach roll, calzone, etc. and taken it home. At home, I take it apart. Cut it and unstuff it. I then weigh the bread part, and apply a formula to it for points -- like regular white bread (because it doesn't have any more oil in it than regular bread). Do the multiplication and there are the points. then, with the filling, I weigh that, and do guess work. I don't remember how many points I've allotted to a regular cheese calzone, but 15 seems about right, based on the "overfill" of ricotta and mozzarella... I also, now, stay away from them, much as I love them.

RouenMom - Great idea! I never though of taking one home and putting it on the food scale.

I don't eat alot of cheese calzones, but when I do I take out most of the cheese. It's tastes better that way anyhow - better cheese/dough ratio. :lol:

calzones and stuffed breads.....
 

usually made with tons of oil that isn't visible (so you can't remove it.) Make your own with fresh pita bread - you can bake it after it's filled and sprayed with Pam, delicious! I use hi-fiber tortillas to make wraps, 1 point each. AND the wraps at SUBWAY work out to the same as the rolls.