Giveaway: Bee’s Wrap Sandwich Wrappers

June 28, 2016

An assortment of Bee's Wrap sandwich wrappers

I first tried Bee’s Wrap back in early 2013 and quickly tumbled into food storage love with it. It’s a reusable food storage product made from wax-imbued fabric. You mold it over plates, bowls, and things like hunks of cheese in place of plastic wrap or foil, using nothing more that the heat of your hands and the slight natural stickiness of the wax to keep it in place. Using it gives my after dinner clean-up a sense of satisfying timelessness.

An opened Bee's Wrap sandwich wrapper

In the beginning, Bee’s Wrap only came in flat sheets, but more recently they’ve started making wrappers designed to keep your sandwich neatly contained and ready for lunch time. These sandwich wrappers come in three designs (classic, geometric, and clover) and the button is imprinted with the image of a busy bee. Needless to say, I am entirely charmed by these wrappers.

Close-up of the Bee's Wrap sandwich wrapper

And so, that’s what I’m giving away this week. Three Bee’s Wrap sandwich wrappers. There will be three winners, each person receiving one of these nifty wraps. Here’s how to enter.

  1. Leave a comment on this post and tell me something that’s cooking in your kitchen this week.
  2. Comments will close at 11:59 pm eastern time on Saturday, July 2, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, July 3, 2016.
  3. Giveaway open to United States and Canadian residents. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Bee’s Wrap sent me the wrappers you see pictured above for photography and review purposes, and has also providing the giveaway units. The warpers were provided at no cost to me. All opinions expressed here are entirely my own. 

Sharing is caring!

Leave a Reply

Your email address will not be published.

341 thoughts on "Giveaway: Bee’s Wrap Sandwich Wrappers"

  • I made dill pickles Sunday…..our son ate a jar by himself. I doubt that was healthy. Tonight is mexican pizza.

  • Garlic scape pesto chicken with roasted beet salad and cauliflower pancakes for my birthday dinner tonight. Yummy!

  • Bad chicken. Yes I left a whole too long in the refrigerator. I kept hoping it would be ok after I took it out of the wrapper and rinsed it. Today before I went to work it went into the trash! Not all was lost I made zucchini casserole.

  • Chicken wrap’s are what is cooking in my kitchen! <3 I am praying to win this, I have never tried these before, and would love to!!! Thank you!

    Erin Bricker

  • Homemade pickles! Tried making them for the first time since my cucumber plants are doing so well. They’re delicious!

  • Last night, I made quick pulled pork tacos for dinner. tonight is Italian sausage and peppers. tomorrow is my husband’s birthday steak, roasted spaghetti squash and asparagus, and Friday will probably be Alton Brown’s waffles. made a loaf of apple cinnamon oatmeal bread this weekend with my own canned applesauce, and just finished canning a case of cherries – cherry preserves and cherry almond jam. it’s been a busy week! 🙂

  • This week we’ve got shrimp scampi for grown-up and box Mac and cheese for the kids. Glad I’m a grown up!

  • Vegetable ratatouille made by my son’s! My two teenage boys love cooking and get a kick out of working together in the kitchen collaborating on new ideas and flavors. Summer time and summer ingredients are always the most anticipated and the aromas are incredible! I’m truly lucky to have two young men that have a passion for simple foods wholesome foods made from scratch 🙂

  • I made Blueberry lavendar jam (30 half pints) and home made Scottish shortbread (only 4 ingredients…the real deal) to have at my tea party this weekend. The jam is for the home made current scones, of course! I plan to try to make lemon curd from your cookbook for the first time too. Yum.

  • I’m trying to use up a backlog of CSA produce this week – harvest started the weekend we left for vacation, then last week I didn’t cook either because we had relatives visiting, and this week’s harvest is upon us. Lots of greens to use up! I’m making some collard greens and some rancho Gordo beans in the crockpot tomorrow with onion and leftover Easter ham that’s been languishing in the freezer, and whipping up some cornbread and honey butter to go with it, and this weekend it will be a goat cheese, kale, and sun dried tomato frittata. Possibly some kind of hash with rainbow chard and sweet potatoes as well. Whew I have some work cut out for me to get in front of it all…lol! Thank you for the giveaway! I love their sheets, would love the sandwich wrapper for work! 🙂

  • Tonight we’re making stir fry with zoodles and tomorrow shredded beef tacos. I love been wanting to try these wraps!

  • Got a small batch of cucumber pickled this week and made a tiny batch of peach/pomegranate BBQ sauce.

  • Pork chop w roasted corn salsa, chicken thighs in peach salsa over brown rice and the last of the strawberries into jam!

  • We’ve been on a homemade pizza kick. Last week I made a very large batch of pizza dough since we were having guests over for dinner and ended up sticking half of it in the freezer. So I pulled it out yesterday and made pizza with it, using the canned pizza sauce I made last month. We did vegetarian pizza last week, this week was ground beef with mushrooms and orange bell peppers. And there was enough leftover from last night that we’re having it again tonight, in spite of some of it being lunch as well.

  • What I made this week… today actually! From your book, pickled lemon cauliflower, pickled red onions, and pickle relish. Also making the pie dough for tomorrow’s mixed berry pie with organic berries from the farmer’s market.

  • These would be a great fit for my kitchen right now since my family is eating a lot of sandwiches to avoid heating up the house more!

  • Some kind of slaw and a whole mess of bbq chicken. I need to find a watermelon to round things out!

  • I am making stir fry with greens and the last of the garden peas this week. Plus I’ll be throwing in whatever is left over in the fridge!

  • I’ve been working on perfecting my buttermilk biscuits. Someone at the farmer’s market had blackberry bourbon jam, and while I rarely buy other people’s jam, I couldn’t resist that. So, I need something perfect to put it on!

  • Vegetarian chilli with quinoa and all the vegetables that didn’t get used up this week. It’s my daughter’s favourite!

  • Making sour cherry jam tonight. Tomorrow evening we are picking strawberries to make jam this weekend.

  • I’ve been cooking lots of soups and sandwiches, and a particularly spectacular lamb burger besides. 🙂 Thanks for the giveaway opportunity!

  • I’m new to your site but entirely grateful for it! I had 4 c of plum purée from our trees and I wanted to make a low sugar no pectin jam (all I had was one cup sugar and no pectin in the house -FAIL!) I asked my hub to find the temperature at which jams jam and he found your site. I’ve been reading and having a good time since! Thanks for the info and thanks for the fantastic, informative site!

  • The grill has been lit for dinner every night this week–pork chops, chicken, burgers. Thank you for offering this interesting product.

  • Trying to integrate strawberries into meals 2-3 times per week. I froze several variations and have had smoothies, Dutch baby with sauce and strawberry ice cream. Garden is starting to produce so have mixed salad greens, peppers and will grill eggplant poppers.

  • Last night I cooked blueberries, sugar, cornstarch and habanero peppers together to make a spicy blueberry sauce that I poured over Brie and served with crackers. It’s awesome to have fresh berries growing in my backyard!

  • I came home from vacation with several pounds of cherries, so I’ve been cooking up huge batches of sour cherry almond preserves. I’m guilty of eating an entire pint jar in less than three days, along with a loaf of sourdough bread and more butter than any one person should eat in one sitting. At this rate I won’t have any left by the time Christmas rolls around…

  • I made homemade pizza tonight for dinner since it was a nice day to have the oven on, and tomorrow homemade chicken tacos in the crock pot! i hope i win!

  • I made potato salad, coleslaw, wilted lettuce, and bratwurst this week. Had plenty of left overs to pack lunch for most of the week! I love an easy summer menu!

  • Lots of crock pot meals and rice cooker help using the timer as we march through a packed week. Trying maple Dijon chicken in the crock pot tomorrow.

  • I love bee’s wrap and that’s what’s covering the tabouli and hummus in the fridge that I fixed yesterday to take to a picnic and outdoor concert. Perfect summer meal!

  • I’m making spaghetti and meatballs for dinner tonight, and steaming broccoli and carrots for my 6 month-old!

  • Trying to think up a July Fourth dessert for picnic that includes blueberries, but isn’t just the same-old ‘fruit pizza also with strawberries’ kind!

  • Basil is plentiful right now so this week we had Thai Basil Chicken and Spicy Pesto Shrimp. Both are served with zoodles. Love that spiralizer!

  • I’ve been making a lot of things with my CSA vegetables – I hate to let them go to waste! Highlights have included polenta with sauteed chard, grape tomatoes and a basil yogurt sauce, delicious salads and cold noodle salad full of veggies.

  • Me me me!!
    Nothing is cooking this week because I’m away for a few days…But spagetti sauce will be on the week-end!

  • We picked blueberries yesterday at a u-pick, and I am going to try drying them for the first time. We’ve already enjoyed them with yogurt and granola a couple of times, and I might make a buckle with them as well.

  • We have a cook out this weekend and since me and SIL are both with buns in the oven, we will be whipping up some virgin, something fruity! maybe melon-y. to go with our bacyard festivities!

  • Sauer Kraut is currently fermenting on my counter, and I’m about to create some peach jam.
    It’s my anniversary today so I’m grilling steaks and making potato salad to enjoy outside with a big glass of wine with my husband.

  • It’s all farmer’s market goodies this week! My favorites have been snowpeas and tofu and angel hair pasta with kale and chickpeas.

  • Lots of great stuff cooking this week, but the most fun is all the new purees for my six month old’s first foods!! It’s so exciting to introduce her to the marvelous world of food.

  • In honor of 4th of July, we are making a Sparkling Blueberry/Strawberry Lemonade sweetened with honey from our bees 🙂

  • I just finished pressure canning 6 pints of chicken bone broth and 6 pints of beef bone broth. Whew!

  • I’ll be making something delicious after I visit the farmers’ market Saturday. Definitely a salad, maybe a quiche and/or a frittata.

  • Jam! Lots of jam. There have been some terrific sales on fruit in my area lately, so I’ve been buying cherries and apricots with abandon.

  • I’ve made a few batches of strawberry freezer jam and I’m currently working on a batch of your strawberry maple butter! Yum!

  • Pasta salad, probably with chicken and artichoke hearts, and a lemon-olive oil dressing. Last night was tossed salad and tuna cakes; night before was corn on the cob and Swiss chard, and chicken available for those who hadn’t had enough lunch.

  • I have had a pretty busy week, so it has been leftovers and take out mostly. I did make some pasta with sauce made from lasts years frozen, oven-roasted tomatoes and fresh basil.
    I use my bees-wrap mostly for wrapping cheese, which it is amazing for!

  • CSA produce — broccoli, beets, English peas, lettuce. We picked 28 pounds of blueberries, but we are eating them raw!

  • Lots of new canning recipes – peach BBQ sauce, peach mango salsa, dill pickles and I baked a delicious peach and blueberry coffee cake. I think I am on a blueberry kick.

  • I’m making sautéed zucchini with poached eggs this week,
    I take my lunch to work every day, would love to try bees wrap sandwich wrappers!

  • Nothing this weekend, as I’m away, but picked up a flat of sour cherries at the farmer’s market last Saturday, and spent last weekend on sour cherry jam, your Bourbon Cherries (perfect for winter cocktails), and a cherry galette for dessert.

  • All the salads. Potato salad. Green bean-pesto pasta salad. Tabbouleh and… another one i can’t remember and the moment!

  • Whatever vegetables I had in the fridge Stir fry and it turned out so good! Like really surprised good.

  • Salad with fresh veggies from our garden! Oh! and tomatillo scrambled eggs…. If you’ve never tried that combination you don’t know what you’re missing!!!

  • Those wraps look fantastic. I am going to have to give them a try. At my house this week we are serving up egg salad sandwiches and peanut butter sandwiches with strawberry rhubarb jam.

  • We had to be away during Easter, so the lamb has been hanging out in the freezer since then. We’ll be having lamb, greek salad, tabbouleh, etc.

  • Made salsa verde for the first time with home grown tomatillos, Anaheim chilis and cilantro, got rave reviews and can’t wait to make more with all the veggies growing in my garden this season!!!

  • Copper River salmon, grilled on a bed of green onions on a cedar plank. It shares the spotlight with a green salad with snow peas and tiny fiingerlng potatoes (all from my garden). And friends of course.

  • Peach preserves! I made peach butter and your salted brown sugar jam this week – both delicious.

  • It’s been a tough week, cooking-wise, but last night I made Chinese chicken lettuce wraps.