1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a baking sheet and line it with Gefen Parchment Paper. Spray the baking paper with cooking spray.
2. Lay the wrap wedges on the sprayed paper. In a small cup or bowl, mix together the duck sauce and yellow mustard. Brush each wedge generously with the mixture. Bake 10–12 minutes. Remove from oven and set aside to cool.
3. For the glaze, combine raspberry jam, honey, balsamic vinegar, and ketchup in a one-quart saucepan. Bring to a boil over a medium heat, stirring until mixture is smooth. Remove from heat.
4. Slice the 12 pastrami slices in half lengthwise, so you have 24 slices, each about 6 inches (15 centimeters) long. Roll each slice and place seam-side down in an 8-inch square disposable pan or baking dish.
5. Pour balsamic glaze over pastrami rollups. Bake 20–30 minutes.
6. To assemble, place a baked wrap wedge in the center of your appetizer plate. Place a pastrami rollup on top. Repeat layering. Top with a wrap wedge.
These wedges freeze beautifully and can be frozen up to a month. They’re so tasty you can prepare the entire package and use the extra wedges to serve as a snack, together with liver and eggs or along with your soup.