RESTAURANT REPLICAS : SO WHAT'S INSIDE LOCAL PACKAGES? A BUNDLE OF FLAVORS.

Byline: Natalie Haughton and Harriet Part

Wraps are all the craze these days - and you can pick up these convenient packaged meals - which are wrapped up tortillas - at local spots including Taco Bell, KFC and World Wrapps in Beverly Hills, Los Angeles and West Hollywood. The wraps concept is making its way into the American mainstream, replacing sandwiches in some circles.

Not only are wraps fun but they offer an alternative to traditional fast food. A myriad of food items - including many global variations - can be bundled up.

Convenient and a meal in a package, they appeal to anyone who doesn't have much time to cook. Wrapping can transform many foods, adding a new spin and flavor.

We first heard about wrap-and-roll mania several months ago - and ventured off to explore and experience wraps first-hand at World Wrapps, an upscale place in Beverly Hills. World Wrapps offers a medley of flavors for a variety of diners and tastes. The varied menu selections are categorized by salad wraps, gourmet wraps, kids' wraps and vegetarian wraps.

Have you ever thought of wrapping up a salad in a tortilla? World Wrapps has, and there you'll find such options as Chinese chicken salad, Caesar Salad with or without chicken, and a baby spinach with Goat cheese salad, among others. World Wrapps gourmet menu category is big on global names and ethnic ingredients, including a Thai chicken, Mexican grilled chicken, Caribbean shrimp or samurai salmon wrap among the nine offerings. Kids can order chicken and cheese, or beans and cheese, or teriyaki chicken wrapped in a flour tortilla. Meatless eaters can choose from a roasted veggie, or moo shu veggie, or teriyaki tofu and mushroom wrap and more from the roster of six vegetarian selections.

No dessert wraps on the menu yet, but who knows what the future will bring. Current World Wrapps creations are bundled up in low-fat flour tortillas, spinach tortillas or tomato tortillas.

A first visit and sampling confirmed the array of delicious possibilities - and our assessment was that success of some renditions wouldn't be difficult in a home kitchen. So we returned recently to take a closer look. We ordered several wraps that we thought would be easiest for home cooks to replicate - and came up with four delicious versions for which we've included recipes today.

Our copycat Caesar Salad Wrap goes together in no time flat when you use a package of Caesar Complete Salad from the refrigerated produce section of the supermarket. It comes with lettuce, croutons, dressing and cheese and you simply toss it together with a little extra Parmesan cheese. Simply wrap it up in a large flour or other flavored tortilla and you're all set. If desired you can toss in a little grilled or stir-fried cut-up chicken breast.

Be sure to warm the tortilla slightly in a microwave oven before rolling to keep it from breaking when rolling. Cold tortillas have a tendency to crack when you roll them. You can also heat up tortillas, stacked together wrapped in foil, in a 300-degree oven 10 to 15 minutes. When microwaving tortillas as we suggested, some recommend covering with a damp, microwave-safe towel. Suit yourself - or try both ways and see which you like the best.

Serve the salad wrap immediately or wrap in foil, refrigerate and serve within a couple of hours of preparing.

The Mexican Grilled Chicken Wrap sports grilled chicken, Spanish rice, black beans, salsa and romaine lettuce in a flour tortilla. To speed preparation, use a package of Spanish rice mix, canned black beans and store-bought salsa.

If you like spicy dishes, opt for Spicy Shrimp Wrap. Our version goes together quickly with Spanish-style rice prepared according to package directions, hot (spicy) tomato salsa mixed with cooked shrimp, black beans, sour cream and green onions. World Wrapps uses a tomato tortilla which is red-color - the closest we could find at the supermarket was a sun-dried tomato and basil tortilla tomato, which is what we used. Of course, a flour tortilla can be used but the end result won't be as attractive and colorful.

For those who want something meatless, Veggies With Goat Cheese Wrap, is a good choice - and our replica version is delicious. Again, Spanish rice is used and layered with stir-fried veggies - including zucchini, yellow squash, red pepper and Japanese eggplant - goat cheese and homemade Balsamic Tomato Salsa in a spinach tortilla.

For ease in rolling up the filled tortilla, shape the rice into a log shape or roll across one half of the tortilla, then top with other ingredients.

Be sure to make the Balsamic Tomato Salsa. It's easy to make with chopped fresh tomatoes, olive oil, balsamic vinegar, garlic, seasoned salt and pepper - and tastes great. You can use it for other things, too - topping fish or chicken, as a dip with chips, on quesadillas and more.

So next time you're in the mood for something novel and different, opt for wraps. They're great for a leisurely weekend lunch or easy supper - and you could even make a variety of flavors to serve guests as a casual gathering when something interesting is called for.

Keep in mind that you can make wraps in different sizes - small and regular as World Wrapps does. It all depends on the diameter of the tortilla and how you plan to use and serve them.

CAESAR SALAD WRAP

1 refrigerated package (7.5 ounces) Caesar Complete Salad which includes fat-free Caesar dressing (2.2 ounces), garlic croutons and romaine lettuce

3 tablespoons grated Parmesan cheese

2 (10-inch) flour tortillas (use low-fat OR sun-dried tomato and basil)

In a mixing bowl, prepare salad according to package directions. Toss with extra Parmesan cheese.

On a plate, heat tortillas, one at a time, in microwave oven until pliable and hot, about 20 to 30 seconds. Divide salad between warm tortillas, placing on bottom 1/2 of tortilla closest to you. Fold two sides in toward center and roll up from bottom edge. Serve immediately. Makes 2 servings.

MEXICAN GRILLED CHICKEN WRAP

3 (10-inch) flour tortillas, heated together 45 seconds in microwave oven

1 package (6 ounces) Spanish-style rice (such as Farmhouse brand), prepared according to package directions (you should have about 2 cups cooked rice)

1 1/2 cups cooked (grilled) cut-up chicken breast

3/4 cup rinsed and drained canned black beans

3 heaping tablespoons tomato salsa

1 cup romaine lettuce, cut into bite-sized pieces

Lay tortillas out separately on a flat surface. Just below center of each tortilla and closest to you, spread with 2/3 cup warm rice, forming into a roll or log shape. Top each with 1/2 cup chicken and 1/4 cup black beans, spreading evenly over rice. Top each tortilla with 1 heaping tablespoon salsa and 1/3 cup romaine, spreading evenly. Fold two sides of each tortilla in toward center and roll up from bottom edge as tightly as possible. Cut each roll in half diagonally. Serve immediately. Makes 3 servings.

SPICY SHRIMP WRAP

1 cup prepared hot (spicy) tomato salsa

1 1/2 cups cooked, peeled and deveined shrimp, rinsed and patted dry

Seasoned salt to taste

3 (10-inch) sun-dried tomato and basil tortillas

2 cup cooked Spanish-style rice (prepared from a 6-ounce package of Spanish-style rice (Farmhouse brand) cooked according to package directions)

3/4 cup rinsed and drained canned black beans

4 1/2 tablespoons dairy sour cream

2 to 3 tablespoons sliced green onions

Heat tomato salsa in microwave 1 to 2 minutes or until hot. Stir in shrimp. Add seasoned salt, if desired.

Heat tortillas together in microwave oven 45 seconds or until pliable and warm. Lay out separately on a flat surface. Just below center of each tortilla, spread with 2/3 cup warm rice. Top each with 1/3 of shrimp mixture and 1/4 cup black beans, spreading evenly over rice. Spread each with 1 1/2 tablespoons sour cream. Sprinkle with 1/2 to 1 tablespoon green onions. Fold two sides of each tortilla in toward center and roll up from bottom edge as tightly as possible. Serve immediately. Makes 3 servings.

VEGGIES WITH GOAT CHEESE WRAP

1 cup chopped zucchini

1 cup chopped yellow squash

1 cup chopped red bell pepper

1 cup chopped Japanese eggplant

1 tablespoon olive oil

3 (10-inch) garden spinach and herb tortillas OR flour tortillas

2 cup cooked Spanish-style rice (prepared from a 6-ounce package of Spanish-style rice, such as Farmhouse brand, cooked according to package directions)

6 tablespoons goat cheese

6 tablespoons Balsamic Tomato Salsa

Stir-fry vegetables in hot oil in wok until tender.

Lay tortillas out flat, each on a dinner plate. Just below center of each place 2/3 cup rice in roll shape across tortilla. Top each with 1/3 of warm vegetables, then 2 tablespoons goat cheese and 2 tablespoons Balsamic Tomato Salsa. Place each tortilla on plate in microwave oven and heat each 40 seconds. Fold two sides of tortilla in toward center and roll up from bottom edge as tightly as possible. Serve immediately. Makes 3 servings.

BALSAMIC TOMATO SALSA: In a medium mixing bowl, combine 1 1/2 cups chopped fresh tomatoes, 2 tablespoons finely minced white onion, 2 tablespoons minced fresh basil, 1/2 teaspoon sugar, 1 1/2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 small clove garlic, minced, and seasoned salt and pepper to taste. Mix well. Makes 1 3/4 cups.