2. Pita and Wrap Preparation:

   If you are preparing Pitas cut open the pocket to form two shells. Wraps can be used right out of the package with no preparation. If grilling brush lightly with canola oil on both sides, this will allow your Pitas or Wraps to turn golden brown. 

3. Grilling:

   You can use any standard grill or heavy bottomed skillet. Heat your grilling surface medium/high and drop your pitas or wraps on the hot surface.  Press down with a metal spatula and grill for 1 – 2 minutes flip and make sure they are not burning.  Lower heat if excess smoking.  Once they are browned on both sides take them off the grill and immediately brush the surface with Creative/Oil mixture.  You can brush one or both sides, set aside and let cool.

   Note: When grilling wraps they may inflate with the heat, simply poke holes to let the air escape and help the wraps remain flat.  Pitas tend to absorb more oil on the inside 

4. Toasting:  

   When toasting, do not brush pita or wraps with oil prior to toasting.  If you are using your toaster simple cut them into manageable pieces to fit into your toaster or toast whole in your oven using the broil feature.  When they are browned immediately brush on Creative / Oil mixture.

   Note: Whether grilling or toasting you want your pita or wrap to be crispy. Use a timer to perfect your results.  If you cook for less time the shelling will not be as crispy, this result is better suited for quesadillas.  If you decide to use them this way only brush the Creative / Oil mixture on one side

5. Use:

Break them into bite size pieces and serve as nachos with Creative Guacamole or your favourite dip, they also make an excellent crouton for soup, stews or crackers for hor'dorves.