Ordering a deli sandwich for the first time in New York can be a daunting experience in more ways than one. Pause for a breath when your number is called, and you risk being passed over for the next person in line. It happened to me. Within a week or two, though, I was ordering deli sandwiches like a true New Yorker—even saying "to-may-to" rather than "to-mah-to." This, for a Brit, takes a little getting used to. But I never quite came to terms with the sheer quantity of filling placed between two slices of bread: we’re talking two or three inches of meat and cheese in some cases, and globs of mayo and mustard. Asking for light dressing, or to suggest going “easy on the meat” made little difference.

My sandwiches are somewhat daintier. I don’t mean the crust-less paper-thin cucumber-on-white-bread variety, but simply two or three thin slices of deli meat on whole-wheat, with a light touch of fat-free mayo and mustard. Throw in some greens and perhaps some sliced veggies, and you have a sandwich made for people with normal appetites.

Here’s one of my regular low-fat lunches, a ham and turkey wrap. Serve this wrap with some baby carrots and grape tomatoes for added nutritional punch.

_{It's a Wrap! © 2008 Fiona Haynes, licensed to About.com, Inc.}