Foil and a skinny container keep wraps in one piece

The best way to pack a wrap is to roll it tight, seal it in foil, and set it in a long, narrow lunch container that doesn’t give it room to unroll.

Foil does two jobs at once: it holds the wrap’s shape like a mold, and it blocks air and moisture from making the tortilla soggy. Wait for the wrap to cool completely before you seal it, or you’ll trap steam and get a damp mess.

For the filling, put a layer of lettuce or cheese between the wet stuff and the tortilla. Heavy sauces should go on the side or stay very thin — a soaked wrap is a sorry wrap.

Yes, special containers exist. They’re usually called “wrap containers” or you can use any long bento box. Even a sturdy paper towel tube lined with foil works in a pinch, but the goal is simple: the wrap should sit snugly so it can’t slide or squish before lunchtime.

Your wrap will still be a wrap, not a sad salad.