How to make a perfect and yummy sandwich wrap at home

Joe Alayon, co-owner of Basil Cucina in Port Richmond, offers this tidbit, "Don't layer the cold cuts -- bunch them up. It fills the wrap up faster with less meat."

And he's got a few suggestions on fillings. 

"In my store these wraps sell a ton --  grilled chicken, roasted peppers, fresh mozz, roasted peppers, arugula and balsamic glaze and turkey, Muenster cheese, plum tomatoes, fresh spinach leaves and balsamic vinegarette," he explains. 

Other hit combos include roast beef with red onions, pepper Jack cheese, tomato and chipotle mayo and and Italian version -- ham, salami, hot and sweet soppersata, fresh mozzarella, lettuce, tomato, spices and roasted peppers.

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