There is little debate that the sandwich is the mainstay of most kids’ lunches; two slices of bread with anything they might consume layered in between. Wraps, however, have also taken their place in the pantheon of sandwich possibilities, and sometimes the mere novelty of a rolled-up sandwich instead of a square one might entice a kid to try something different inside it.

You can leave wraps whole, in one big tubelike piece, slice them in half on the diagonal, or slice them into several 1- to 2-inch pieces.

Plain old flour tortillas are fine, or look for packages labeled “wraps,” which are often thinner and more pliable. Changing up the wraps - spinach, sun-dried tomato basil, garlic herb, jalapeno cheese, garden vegetable, whole grain, white - allows you to create different and attractive sandwiches every day of the week.

Talk about a great way to get kids engaged in thinking about new things to eat for lunch. Lay a wrap on the table, open the fridge door and let them get creative.

WHAT GOES INSIDE

Once you’ve chosen the wrapper, pick a spread or condiment that will go with your main filling. Mayo, mustards, chutneys, relishes or jams, hummus, barbecue sauce, salsa, pestos - maybe there’s even a leftover dip that holds appeal.

Get creative with fillings including sliced meats (turkey, ham, salami, prosciutto, buffalo chicken, etc.), cheeses (cheddar, provolone, American, Monterey Jack, etc.), smoked salmon, or tuna fish. Any leftovers are fair game: steak, chicken, shrimp - whatever you have that can be sliced or chopped into a rollable sandwich filling.

The extras: shredded lettuce or cabbage, tomatoes, sliced olives and pickles, jalapeños, fresh herbs, slivered onions or bell peppers, roasted peppers, avocado, thinly sliced cucumbers, mushrooms.

In some cases, fruit is also welcome, such as thinly sliced or chopped apples or pears.

Shelled sunflower seeds, pumpkin seeds, nuts and granola can add some crunch. (Pay attention to school rules about allergens.)

Don’t forget salt and pepper, if appropriate, or another seasoning.

WRAP TECHNIQUE

Don’t overfill your wrap or it won’t close. Just layer up everything on about ¾ of the wrap, leaving ¼ of the tortilla empty, and also leave a little space around the edges for things to squish into when you roll it up.

On the edge of the ¼ area of the tortilla with no filling, put a smear of condiment, like mustard or mayo, and then as you start rolling, begin with the filled side closest to you, rolling toward the empty edge.

The filling will slide into the empty space a bit ideally, leaving you with enough room so the condiment at the edge will help seal up the wrap.

Maple Turkey and Bacon Wrap

2 10-inch wraps or tortillas

4 to 6 slices honey maple turkey

2 slices cooked bacon

4 slices avocado (optional)

2 slices Swiss or Cheddar cheese

2 leaves romaine lettuce, ripped

Honey mustard

Place the tortillas on the counter. Layer half the turkey and other fillings, leaving about ¼ of the tortilla on the side farthest away from you empty. Drizzle a bit of honey mustard, and put a smear of it on the empty section, right at the edge. Roll up the wrap, using the honey mustard to seal it.