It's not a wrap, but it is a crepe. These roasted corn crepes are the foundation of a great-tasting meal. From ham and cheese to fresh fruit, they're quickly transformed into the "stuff" that dinner or dessert dreams are made.
For 2 people
Combine all ingredients except oil in the bowl of a food processor; blend until smooth. Let batter rest in the refrigerator 30 minutes. Heat crepe pan over medium-high heat and brush with oil. Ladle 3 Tbls. batter in crepe pan and swirl so batter covers the bottom of the pan. Cook 45 seconds, flip and cool 1 minute. Slide to plate to cool. Repeat with remaining batter, placing deli paper between crepes.