It’s not finding really good bread for a time-tested sandwich that’s hard, at least not in most communities. It’s finding good bread that travels well to work.

After a few too many days of opening my bag to find roast beef and smush, I was left searching. Searching for something that would protect lunch meats and leftovers from getting damp in the refrigerator, smashed in a briefcase or finding their way out of whatever size sandwich bag I have handy.

Not everything you’d throw in a sandwich holds up in a wrap, but most of the basic combinations of meat, cheese and veggies fare pretty well. And, depending on the kind you buy, wraps — or tortillas — can offer a lower-carb substitute for bread.

The recipes that follow survived a trip into our newsroom last week, but they also taste great when served up hot. Try them, trade ingredients in and out and experiment with your own fillings.

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Sidebar/breakout

Tips:

The wrapping itself is key for making disaster-proof meals. There are two main schools of thought.

• The “Ultra Burrito” Method: Put as much filling and toppings as you dare into the center of a wrap. Fold two opposite sides over the filling, and then fold the other two over the lump in the center. This requires keeping the “seams” down while wrapping with foil, or eating.

• The “Modified Sushi” Method: Lay the filling and toppings in a line about 3/4 of the way toward you on the wrap. Fold the end closest to you over the filling and tuck tightly, roll once, fold the left and right sides in, and then continue rolling. Larger wraps generally work better for this.

Lime chicken taco wraps

1 1/2 pounds skinless, boneless chicken breast, cubed

1/8 cup red wine vinegar

Juice of 1/2 lime