Low Carb Wrap Secrets Unwrapped

Wrap sandwiches are one of the new trends in health food, and they have become popular with all sorts of people, whether on a diet or not. Low-carb wraps are now the newest craze on the health food market, and they are just one more of the new food items that diversify the range of choices for carb-counting dieters.

Leading the pack is fast-food chain Subway. For years, Subway has marketed itself as a health-oriented fast food restaurant, and its new low-carb wraps continue that trend. Now, Subway markets itself as the low-carb fast food restaurant, meeting your dietary needs. In December 2003, Subway reached a licensing agreement with Atkins Nutritionals, Inc., allowing Subway to offer Atkins-friendly wraps in stores nationwide.

Special wheat and soy grains are used to make the new low-carb wraps, which are high in fiber and protein. Additionally, the new wraps contain approximately two-thirds less carbohydrates than Subway’s regular 6-inch sub sandwiches, and they will cost customers about 50 cents more.

Subway is not the only place to find these low-carb wraps; many restaurants carry such items, and grocery stores stock the ingredients necessary to make your own. Behind this new food craze is the larger movement toward low-carb diets, a trend that has Americans everywhere counting their carbohydrates and finding new ways to enjoy alternative, low-carb breads, pastas, fruits and the like.

There are currently two low-carb wraps at Subway right now, and the number of carbs varies from source to source. The first is the chicken bacon ranch, with approximately eight grams of net carbs. There is also the turkey and bacon melt. This has a bit more net carbohydrates. There are about 10 net carbs in the turkey bacon melt, but it’s still low enough to easily fit into your low-carb diet.

Again, restaurants aren’t your only source for low-carb wraps. Many grocery stores carry the ingredients necessary to create your own, and you can find recipes for the making the tortillas themselves in cookbooks and on the Internet.

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