This recipe is inspired by a dish at a vegetarian cafe around the corner of my parents’ apartment in Kaohsiung. My mom and I frequented the cafe during my stay in Taiwan. We’d arrive at around noon with a stack of magazines, order a sandwich and a cup of tea, and be all set for the rest of the afternoon.

The cafe had many interesting vegetarian fares, including a sandwich with barbecued tofu. But my favorite was always this wrap, which doesn’t seem impressive until you’ve tasted the poppy seed spread.

I knew it was mayo-based and had flecks of poppy seed, but I also knew the flavor was much more complex. One of the first things I did when I came back to the United States was to experiment.  After a few tries, I finally had it.  A dash of vinegar and a drizzle of honey did the trick. The spread is great on sandwiches, but also great as a dip for vegetables when you want a break from that good old ranch dressing.

You can put pretty much anything you want in the wrap. I chose ingredients most similar to how the cafe made it. The original recipe called for raisins instead of cranberries, but I made the switch because Nick detests raisins. I like the cranberries for their tartness and chewy texture. Plus you can never go wrong with the cranberry-apple combination.

This wrap is the perfect dish to pack for a hike or a picnic.  Or if like me, you are less than keen on the cold winter outdoors, this is just the quick lunch you need before getting back to that crackling fireplace and stack of good reads.