Beef and Potato Wrap
Meld together classic flavors—rare, savory beef, sweet potato salad and tangy Italian dressing—in this simple sandwich substitute.
Servings: 4
Prep Time: 10 minutes
INGREDIENTS
4 tortillas (10”-12”), heated according to package’s instructions
4 teaspoons coarse-grain mustard
8 romaine lettuce leaves
12 ounces rare roast beef, thinly sliced
4 teaspoons Italian dressing
1 cup prepared potato salad
Salt and pepper, to taste
INSTRUCTIONS
1. On a clean working surface, lay out the four tortillas and spread each with 1 teaspoon of the coarse-grained mustard. Place two romaine lettuce leaves on one side of each tortilla.
2. In a small mixing bowl, lightly toss the roast beef strips in the Italian dressing, then evenly distribute the meat onto the four tortillas, spooning it over the lettuce leaves.
3. Divide the prepared potato salad into four equal servings and spoon onto the roast beef. Season with salt and pepper to taste.
4. Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle. Heat up a jar of beef gravy and serve alongside your wrap as a savory dipping sauce.
Tip: Your local deli offers several varieties of roast beef. Typically, they’ll be happy to let you sample them so you can find your family’s favorite.
Tip: Keep changing up the flavor by considering these tasty ingredient substitutions: try replacing your potato salad with mashed potatoes, veggie salad or coleslaw. In lieu of Italian dressing, try smothering the roast beef in tangy steak sauce. When you’re wrapping up the ingredients, let your imagination run wild.
Showing posts with label wraps. Show all posts
Showing posts with label wraps. Show all posts
Friday, May 29, 2009
California Wrap
California Wrap
Inspired by the sweet, cool flavors of Japanese cooking, try rolling together crabmeat, rice and guacamole for your own variation on sushi.
Servings: 4
Prep Time: 15 minutes
INGREDIENTS
4 tortillas (10”-12”), heated according to package’s instructions
1 package (7 oz.) prepared guacamole
8 romaine lettuce leaves
1/4 cup mayonnaise
1 teaspoon prepared wasabi paste, or to taste
2 green onions, thinly sliced
2 cups white rice, cooked
2 cups imitation crabmeat, found at your grocery’s butcher station
1 tablespoon rice wine vinegar
1 medium cucumber, peeled and sliced lengthwise
INSTRUCTIONS
1. On a clean working surface, lay out the four tortillas and spread each with a thin layer of guacamole. Top each with two lettuce leaves.
2. In a small mixing bowl, combine the mayonnaise, wasabi paste, soy sauce and green onions, then stir in the prepared rice. Evenly divide the rice mixture and spoon over the lettuce leaves on each tortilla.
3. In a separate small mixing bowl, lightly toss the imitation crabmeat with rice wine vinegar and spoon onto each tortilla alongside the rice. Lay 3 or 4 cucumber strips across the top of the filling.
4. Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle. Serve your wrap with additional soy sauce and wasabi paste for dipping.
Tip: If you have a ripe avocado on hand, omit the guacamole and use fresh avocado slices instead. You can also look in your grocer’s freezer for time-saving ready-cook rice.
Tip: As a nod to nori, a mild, salty seaweed used in Japanese cooking, try making your California Wrap with spinach wraps instead of plain tortillas.
Tip: Try tossing shredded lettuce with a light mix of mayonnaise, cocktail sauce and a squeeze of lemon, then place it on a tortilla and top with cooked shrimp.
Inspired by the sweet, cool flavors of Japanese cooking, try rolling together crabmeat, rice and guacamole for your own variation on sushi.
Servings: 4
Prep Time: 15 minutes
INGREDIENTS
4 tortillas (10”-12”), heated according to package’s instructions
1 package (7 oz.) prepared guacamole
8 romaine lettuce leaves
1/4 cup mayonnaise
1 teaspoon prepared wasabi paste, or to taste
2 green onions, thinly sliced
2 cups white rice, cooked
2 cups imitation crabmeat, found at your grocery’s butcher station
1 tablespoon rice wine vinegar
1 medium cucumber, peeled and sliced lengthwise
INSTRUCTIONS
1. On a clean working surface, lay out the four tortillas and spread each with a thin layer of guacamole. Top each with two lettuce leaves.
2. In a small mixing bowl, combine the mayonnaise, wasabi paste, soy sauce and green onions, then stir in the prepared rice. Evenly divide the rice mixture and spoon over the lettuce leaves on each tortilla.
3. In a separate small mixing bowl, lightly toss the imitation crabmeat with rice wine vinegar and spoon onto each tortilla alongside the rice. Lay 3 or 4 cucumber strips across the top of the filling.
4. Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle. Serve your wrap with additional soy sauce and wasabi paste for dipping.
Tip: If you have a ripe avocado on hand, omit the guacamole and use fresh avocado slices instead. You can also look in your grocer’s freezer for time-saving ready-cook rice.
Tip: As a nod to nori, a mild, salty seaweed used in Japanese cooking, try making your California Wrap with spinach wraps instead of plain tortillas.
Tip: Try tossing shredded lettuce with a light mix of mayonnaise, cocktail sauce and a squeeze of lemon, then place it on a tortilla and top with cooked shrimp.
Buffalo Chicken Wrap
Buffalo Chicken Wrap
Buffalo Chicken Wrap Creamy bleu cheese cools down hot and spicy buffalo chicken in this sure-to-please wrap.
Servings: 4
Prep Time: 10 minutes
INGREDIENTS
4 tortillas (10”-12”), heated according to package’s instructions
8 romaine lettuce leaves
1/2 cup celery, finely minced
1/2 red bell pepper, seeded and finely diced
1/3 cup chunky bleu cheese or ranch dressing
2 cups chicken, cooked and chopped
1/3 cup buffalo sauce
INSTRUCTIONS
1. On a clean working surface, lay out the four tortillas and place 2 romaine lettuce leaves in the center of each.
2. In a small mixing bowl, combine the celery, red pepper and bleu cheese dressing, then spoon generously over the lettuce leaves.
3. In a separate medium-size mixing bowl, combine the chicken and buffalo sauce. Divide the chicken evenly among the four tortillas, carefully spooning it over the vegetable mixture.
4. Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle. Serve your wrap with additional bleu cheese dressing and buffalo sauce for dipping.
Tip: Parlay your wrap into easy party food that’s sure to please the crowd. With a sharp knife, slice each wrap into 4 or 5 pieces, securing each with a toothpick inserted lengthwise across the pinwheel. Serve your appetizers with fresh celery sticks and addition bleu cheese dressing for dipping.
Buffalo Chicken Wrap Creamy bleu cheese cools down hot and spicy buffalo chicken in this sure-to-please wrap.
Servings: 4
Prep Time: 10 minutes
INGREDIENTS
4 tortillas (10”-12”), heated according to package’s instructions
8 romaine lettuce leaves
1/2 cup celery, finely minced
1/2 red bell pepper, seeded and finely diced
1/3 cup chunky bleu cheese or ranch dressing
2 cups chicken, cooked and chopped
1/3 cup buffalo sauce
INSTRUCTIONS
1. On a clean working surface, lay out the four tortillas and place 2 romaine lettuce leaves in the center of each.
2. In a small mixing bowl, combine the celery, red pepper and bleu cheese dressing, then spoon generously over the lettuce leaves.
3. In a separate medium-size mixing bowl, combine the chicken and buffalo sauce. Divide the chicken evenly among the four tortillas, carefully spooning it over the vegetable mixture.
4. Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle. Serve your wrap with additional bleu cheese dressing and buffalo sauce for dipping.
Tip: Parlay your wrap into easy party food that’s sure to please the crowd. With a sharp knife, slice each wrap into 4 or 5 pieces, securing each with a toothpick inserted lengthwise across the pinwheel. Serve your appetizers with fresh celery sticks and addition bleu cheese dressing for dipping.
Chicken Caesar Wrap
Chicken Caesar Wrap
Spin this classic salad on its head by combining its fresh ingredients into a tasty and easy-to-tote lunch wrap.
Servings: 4
Prep Time: 10 minutes
INGREDIENTS
4 tortillas (10”-12”), heated according to package instructions
4 tablespoons cream cheese, softened
1/4 teaspoon garlic powder
1 bag Caesar salad kit (lettuce, croutons, dressing and cheese)
Cracked black pepper, to taste
2 cups chicken, cooked and chopped
Consider these additional ingredients: Crispy bacon bits, sliced tomatoes, olives, roasted red peppers or minced anchovies
INSTRUCTIONS
1. On a clean working surface, lay out the four tortillas. In a small mixing bowl, combine the softened cream cheese and garlic powder, then spread over each of the warmed tortillas with a spoon.
2. In a separate bowl, toss together your salad kit’s lettuce, croutons, dressing and cheese. Divide the salad among the four tortillas, placing the mixture slightly off center on the tortilla.
3. Evenly divide up the chopped chicken, then top each tortilla with the meat.
4. Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle.
Tip: Using a bagged salad kit helps you bring together this meal on the fly, but you can cut even more time off the clock by purchasing a pre-cooked rotisserie chicken or pre-cooked, thickly-sliced deli chicken breast at your grocery store.
Tip: Looking for lunch? The layer of softened cream cheese keeps the tortilla fresh—and never soggy—making this wrap perfect for night-before preparation. Prepare your wrap, leave un-sliced and wrap tightly in plastic wrap for storage in the refrigerator. In the morning, lunch is simply a matter of grabbing and going.
Spin this classic salad on its head by combining its fresh ingredients into a tasty and easy-to-tote lunch wrap.
Servings: 4
Prep Time: 10 minutes
INGREDIENTS
4 tortillas (10”-12”), heated according to package instructions
4 tablespoons cream cheese, softened
1/4 teaspoon garlic powder
1 bag Caesar salad kit (lettuce, croutons, dressing and cheese)
Cracked black pepper, to taste
2 cups chicken, cooked and chopped
Consider these additional ingredients: Crispy bacon bits, sliced tomatoes, olives, roasted red peppers or minced anchovies
INSTRUCTIONS
1. On a clean working surface, lay out the four tortillas. In a small mixing bowl, combine the softened cream cheese and garlic powder, then spread over each of the warmed tortillas with a spoon.
2. In a separate bowl, toss together your salad kit’s lettuce, croutons, dressing and cheese. Divide the salad among the four tortillas, placing the mixture slightly off center on the tortilla.
3. Evenly divide up the chopped chicken, then top each tortilla with the meat.
4. Once dressed, fold in the sides of each tortilla, then lift the end closest to you and tightly roll up the tortilla in a forward motion. Rest the wrap on its seam and slice in half on an angle.
Tip: Using a bagged salad kit helps you bring together this meal on the fly, but you can cut even more time off the clock by purchasing a pre-cooked rotisserie chicken or pre-cooked, thickly-sliced deli chicken breast at your grocery store.
Tip: Looking for lunch? The layer of softened cream cheese keeps the tortilla fresh—and never soggy—making this wrap perfect for night-before preparation. Prepare your wrap, leave un-sliced and wrap tightly in plastic wrap for storage in the refrigerator. In the morning, lunch is simply a matter of grabbing and going.
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