Wraps emerged on the food scene more than a decade ago. Easy to make and take, popular fast-casual restaurants typically use an extra-large tortilla to wrap.

But if you haven't tried making a wrap with lavosh — an Armenian cracker bread that is sometimes studded with toasted sesame seeds or poppy seeds — you're in for a treat.

Also known as lahvosh, the soft, thin flatbread is made with water, flour, yeast and salt. The simple recipe has made lavosh popular throughout the eastern Mediterranean, Iran and the Caucasus since ancient times, according to Wikipedia, the online encyclopedia. The ancient bread comes in hard and soft forms. When it's brittle, it can be kept in the pantry for long periods.

To make lavosh pliable, rinse under cold water and place on the kitchen counter between two slightly damp dish towels. Thirty to 45 minutes later, you have a pliable bread to roll up into a sandwich.

Like learning to wrap a burrito or an eggroll, working with lavosh can have a bit of a learning curve. If you roll the sandwich and it begins to crack or split, use a spray bottle with water to moisten the cracker. If the lavosh seems too wet, simply allow it to dry out slightly between the towels. A thin spread of light cream cheese over the surface also helps to smooth any wrinkles.

To finish off the sandwich, layer thin-sliced deli meats and cheeses. Add spinach, tomatoes and other veggies you think you can sneak in. Roll and wrap tightly in plastic wrap. Refrigerate the sandwich until ready to eat. Cut into pieces with a sharp knife.

Storage tip: Lavosh has a shelf life of about a year (if your kitchen is generally cool and insect-free).

Pump it up: Experiment with different spreads. Try hummus or a chipotle mayonnaise instead of cream cheese.

LAVOSH LUNCHBOX SANDWICHES

4 (5-inch) large round lavosh

4 tablespoons light garden vegetable cream cheese

1 cup fresh spinach or dark green leafy lettuce

1 large tomato, thinly sliced

7 ounces deli sliced roast beef or lean turkey

Rinse each lavosh round under cold running water for several seconds. Place between muslin or terry towels for 30 to 45 minutes, or until pliable. Spread 1 tablespoon cream cheese on each lavosh. Divide spinach, tomato and deli meat between the 4 lavosh. Roll each lavosh tightly into a wrap-type sandwich. Wrap tightly in plastic wrap. Makes 4 servings.