We see this everywhere. Wraps. They tend to vary between p'zones, pirogies, burritos and of course, the classic sandwich. The wrap is the "real bread substitute" version with flatbread or a corn soft tortilla or some other variation of breading acting as the pillowcase, or the container for the works.
Meanwhile, some sandwiches have gone the other way, going "open-faced", with bread and bread laying on their backs, fillings, fixings and condiments on top. My own first experience with an open-faced sandwich was in a family-owned eatery in Oakboro, NC, with a unique style of sandwich in the Reuben, and a unique style with the open-faced presentation on the obligatory Rye, which we could have confused at first with toasted light bread or wheat, but the flavor?
Well. Don't get hung up on appearances. You know what they say about ugly food being some of the best stuff you will ever have, be it ugly loaves of bread, or cake, and just recently with me, the ugliest looking cantaloupe I've seen outside a garbage bin yielded some of the best eating.
Yet the wrap can fail in dynamics, being a soggy, too-hot-in-the-middle or icy-centered little pill box of gas station microwave food, or fast food fare in general. Must be presented like a fluffy little item, few creases, like a full little breast, or something, ready to fuel whatever subsequent misadventure.
We also remember the McDonald's foray into wraps, in which much of the other menu components were cannibalized to make material for the wrap line-up, like the Quarter Pounder beef patty and the chicken cuts. There was even an attempt to put the tenders in the wrap, giving that particular item triple duty after the spicy barbecue variation appeared.
I want, in my burrito/wrap: Spicy Pintos and Collard Greens, with a dash of either salt cured or smoked pork.