Mici Wrap

Mici Wrap

Recipes with Mici

A modern format for a very old food: mici tucked into a flatbread wrap with pickled cucumbers, raw onion rings, muștar, and a smear of sour cream. Sold at Bucharest street food markets and festival stalls as a portable lunch. The wrap does not improve the mici but it makes them walkable.

Prep Time

15 min

Cook Time

10 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 mici, grilled
  • 2 large flatbreads or flour tortillas
  • 3 tbsp Romanian muștar
  • 3 tbsp sour cream (smântână)
  • 4 pickled cucumbers (cornichons), sliced lengthways
  • 1 small white onion, sliced into thin rings
  • 2 medium tomatoes, sliced
  • Salt
  • A few sprigs of fresh dill (optional)

Steps

1

Grill the mici as hot and fresh as possible. The wrap works best when the mici are just off the heat and still steaming.

2

Warm the flatbreads briefly in a dry pan or directly over a gas flame for 30 seconds each side. They should be pliable, not crisp.

3

Lay the flatbread flat. Spread muștar across the centre third, then a line of sour cream on top of it. The two condiments combine as the wrap is eaten.

4

Lay 2 mici side by side on the condiment stripe. Add pickled cucumber slices along the length of the mici, then a few onion rings, then 2–3 tomato slices, lightly salted. Scatter dill over if using.

5

Fold the near edge of the flatbread over the filling, then fold in the sides and roll firmly. Wrap the bottom half in paper or foil to hold the shape. Eat immediately before the bread softens.

Tips

The key ratio is more mici than anything else. A wrap overloaded with salad loses the point. Two mici per wrap, a controlled amount of pickle and onion, and enough muștar to be present in every bite. The sour cream is there to temper the muștar's sharpness, not to dominate.