PLACERVILLE, CALIFORNIA

Prospecting

Foothill gourmet: Wraps are the in thing

By From page B2 | June 30, 2014

Donna BrownWraps, instead of sandwiches, are the current go-to food. Easy and flavorful to make, plus you only need a hand to eat them.

Lots of fiber in the greens and vegetables and using a tortilla, they are easy on the carbs. Eating a whole sandwich is difficult for me; it’s just too much bread.

My husband’s solution is an open face one slice sandwich. That’s great, if you don’t have company as it is sometimes tricky to eat.

Today’s column includes eight easy lunch hour wraps and my favorite breakfast wrap. I give you the recipe amounts for using a large flour tortilla. I like a smaller serving size so for me, I would cut the tortilla in half and wrap it up.

Today flour tortillas come in many different flavors, as well as, whole wheat. Try these wraps with the any of the newer flavored flour tortillas currently available.

Each recipe uses 1 large flour tortilla. Multiply ingredients by 2, if you are making more than one. If you use a smaller tortilla, scale back the ingredients to fit the size of tortilla you’re using.

How to make the wrap: first layer ingredients in center of wrap, second fold the right side over the filling, third roll into a tight cylinder, fourth wrap in wax paper or foil and fifth chill or eat.

Chicken chipotle — Spread tortilla, with a mixture of 1 tablespoon mayonnaise and a pinch of chipotle chili powder (chipotle chili powder has a smokey flavor, not hot chili powder), 4 slices deli roast chicken or thin slices of your own roast chicken, 2 thin slices cheddar cheese, Romaine lettuce leaves.

Italian sub — Sprinkle tortilla with oil and wine vinegar. Add thinly sliced salami, provolone, deli ham, roasted red pepper strips and chopped romaine lettuce.

Pizza — Spread 2 tablespoons pizza sauce on tortilla, add 3 thin slices mozzarella cheese, 3 slices salami, 3 slices pepperoni, 2 tablespoons red bell pepper strips, 2 tablespoons sliced mushrooms.

Roast beef and Swiss — Spread tortilla with a mixture of 1 tablespoon mayonnaise, 1 teaspoon honey mustard and a pinch of pepper, 2-3 slices deli roast beef, 2-3 slices Swiss cheese, baby spinach leaves, sliced Roma tomatoes, chopped fresh chives.

Southwestern — Spread tortilla with 2-3 tablespoons heated chili, homemade or canned, chopped tomato, avocado slices or guacamole, shredded lettuce, 2-3 tablespoons grated cheddar cheese.

Tuna club — Spread tortilla with 1/4 cup tuna salad, 1 slice cooked bacon crumbled, 3 thin slices tomato and a sprinkle of lettuce leaves.

Turkey and gouda — Spread tortilla with 2 tablespoons mayonnaise mixed with 2-3 teaspoons cranberry sauce, 3 slices deli turkey, 2-3 slices gouda and carrot shavings.

Vegetarian — Spread tortilla with 2 tablespoons hummus, 3-4 slices avocado, 2-3 tablespoons roasted red pepper, cut into strips, 2-3 tablespoons chopped black olives and chopped romaine lettuce.

Donna’s breakfast wrap — 1 whole wheat tortilla, 1 slice Jarlsberg cheese, sliced green onions and 2 eggs. In a toaster oven or regular oven heat tortilla with cheese until melted. Scramble 2 eggs with a handful of green onions until cooked. Place eggs on warmed tortilla and wrap.

Enjoy wrapping.

Donna Brown

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