That time I climbed into the New Wrap Order Food Truck
Ever wonder what it’s like to be in a food truck at South End’s Food Truck Friday? I now know, thanks to the guys from New Wrap Order. My experience by the numbers:
1 month: How long NWO has been in business.
Owners Kevin Chan and Matt Wilson each began their careers in the food industry but did not become interested in the food truck business until they created the idea for NWO in January 2014.
“We didn’t want to just be another food truck but wanted to be something different and create great food,” Chan said.
A photo posted by New Wrap Order Food Truck (@newwraporder) on May 18, 2015 at 11:37am PDT
May 29: The day NWO was given a chance join South End’s Food Truck Friday.
“We were told by other food trucks to make enough food and then when we thought we had enough, to make more,” Chan said.
60 lbs. of chicken, 20 lbs. of steak, 25 lbs. of carnitas pork and 40 lbs. of mushrooms: What they prepared for Food Truck Friday.
Chan and Wilson began the process early that Friday morning at the Carolina Commercial Kitchen. NWO specializes in creating internationally inspired wraps and bowls.
4 protein options paired with 1 of 7 cuisine styles for 28 possible combinations: What customers get to choose from.
5:15 p.m.: The time I arrived at the entrance to the NWO truck for the big night. It was time to observe, so I hopped in.
7:30 p.m.: When lines got long. Chan said customers were waiting around 30 minutes to order and receive their food but that did not stop NWO.
A new order came in and they begin to make the Chicken Caribbean Wraps. Wilson warmed up the tortilla and prepared the chicken. He added the rice and black beans and passed the wrap to Chan, who piled on the additional ingredients: Chicken, crispy plantain chips and toasted coconut, topped with Jamaican jerk sauce.
At last! The wrap was wrapped and out the front window.
300 entrees: The number sold by NWO that night. “It is a very quick process to make our food,” Chan said. “But we only use the best and simplest ingredients.”
2 of the most popular styles:
Tradition: basil avocado crema, pico de gallo, queso fresco, shredded lettuce, black beans and cilantro rice.
The Dirty South: roasted garlic aoli, jalapeno pimento cheese, bacon, shredded lettuce, roma tomatoes and caramelized onions.
1 love: “Seeing a smile on a customer’s face and hearing that they find our food the best gives me great satisfaction knowing that I am doing what I love,” Chan said.
Photos by Meagan Carpenter.
This story was originally published June 4, 2015 at 11:00 PM with the headline "That time I climbed into the New Wrap Order Food Truck."