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Incorporating seaweed into wraps for increased structural integrity

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Contrived _voice

Contrived _voice Mar 22, 2022

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Burritos, tacos, and all other wraps should have a seaweed lining to prevent them from getting soggy over time and falling apart when you try to eat them.
Why?
Don't you hate it when you get a wrap to eat later but then stews in its sauces and disintegrates before you can enjoy it? The sauces are part of the joy of the meal and taking them out would take away from the experience, so the only way to fix it is to make the outer wrap more resilient to the sauces and seaweed does this while adding more nutrients to the meal. 2 for 1 deal right there.
How it works
So I thought about how this could be done and came to two possible ways.
1st style
There is a technique for cooking chapati where you can add grated vegetables to the batter while mixing it and then cook it as one item . Using this but with strips of seaweed which are high in fibre could add to the internal toughness without making it tough to eat. The fibre is also good for digestion, cleaning your gut and preventing constipation.
2nd Style
Using a layer of nori sheets on top of the wrap and then pouring the filling on the sheets before wrapping it is another solution. This waterproofs the wheat based wrap meaning it will stay dry for longer as well as retain it's structure when you bite it.

[1]https://www.lathiskitchen.org/carrot-chapathiroti/

[2]https://en.wikipedia.org/wiki/Nori

cooking food packaging

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General comments

Shubhankar Kulkarni

Shubhankar Kulkarni2 years ago

I like the idea of lining the tortilla with something. The 1st style that you mentioned will make the entire thing too dry. Based on the description, it sounds something like parathas (stuffed chapati). People who don't like dry things may not like that. in that case, they could be provided a dip in a separate container. What I do is line the chapati with an egg on the inside. When you heat the tortilla or chapati, crack an egg on the pan first. Before it cooks, place the chapati on it and rotate it so that the egg spreads evenly under the chapati. When the egg cooks, it attaches to the chapati. Flip the chapati to cook both sides. Use the egg layer as a barrier that prevents the juices from the filling from wetting the tortilla to some extent. Only suitable for those who have eggs though.

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Contrived _voice

Contrived _voice2 years ago

Shubhankar Kulkarni one question though, won't eggs make it too soft? When you soak bread on eggs then fry it doesn't the bread become softer, not harder?

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Shubhankar Kulkarni

Shubhankar Kulkarni2 years ago

Contrived _voice Eggs keep the chapati softer for a long period. However, it won't be wet or the filling won't poke out of the chapati because the eggs make the chapati thicker.

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Michaela D

Michaela D2 years ago

People would either love or hate it (I would love it). However, seaweed does have a distinct taste and I don't think it goes with all burritos/tacos dishes. Do you know of any seaweed with a mild taste?

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Contrived _voice

Contrived _voice2 years ago

Michaela D It's mostly salty, I think the flavor of the sauces, meat, beans and the other filling would overpower it, you'd just get this background umami flavor that someone could either really like or really hate. This might also be just me but I think nori sheets taste really bland. I read that sea moss doesn't have that strong of a flavor so maybe that would be the way to go.

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