Sandwich Wraps News Letter
Thu, 13 Jan 2005, at 8:39 p.m.
This news letter has been posted here at Recipes From Friends with permission from host Judee.

Tonight we chose a food topic that is very popular now. Our recipes are for Wraps and they are not just for dinner or lunch. We are sharing Wraps from breakfast through desserts. Easy to make and delicious explain why they are so well liked. I have no doubt you will find several you will want to make.

Judee

Welcome back Around Our Kitchen Table. Tonight, we're calling out: It's A Wrap! No, we're not talking Brad and Jen's marriage, or trying to find our mink stoles; we're proving the versatility of the flour tortilla! As you know, it comes in many sizes and flavors now and is the perfect partner to make any food a meal. Host Food Judee has found a wrap for every meal, so wrap that blanket tight if you're chilly tonight, and getting ready to Wrap up Breakfast, Lunch, Dinner and Dessert in a flash!

Trail Mix Breakfast Wraps

1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 teaspoons honey
1 cup Shredded Wheat cereal, broken into pieces
2 tablespoons apricot preserves
2 (10- or 11-inch) flour tortillas

Preheat oven to 350 degrees F.

Spread the almonds on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool.
Combine the almonds, yogurt, apricots, banana chips and honey. Mix well. Fold in the Shredded Wheat.

Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas also can be micro waved on HIGH for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees F for 3 to 5 minutes.
Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.

Divide the cereal mixture and spread in a 2 x 5-inch rectangle on the bottom half of each tortilla.

Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. Serve immediately.
***End of Recipe***

Ranch Style Breakfast Wrap

1 fried egg
Vegetable oil
Thinly sliced onion
Diced potato
Barbecue sauce
Sliced scallion
Sprinkling of oregano
Salt and pepper
Flour tortilla

Heat oil and fry onions and potatoes. Add salt and pepper to taste. Cook until tender and crispy.

When ready, place in a bowl. Add barbecue sauce, scallion and oregano and stir gently to coat all ingredients. Fry the egg. Place the potato mixture on the tortilla, then top with egg. Roll up and enjoy.

***End of Recipe***

Philly Cheese Steak Wraps
Makes 4 wraps.

1 1/2 pounds flank steak
1/4 cup soy sauce
1/4 teaspoon cayenne pepper
1 teaspoon cumin
2 tablespoons vegetable oil
Montreal Steak Seasoning or coarse salt and black pepper, to taste
3 medium sweet onions, peeled and thinly sliced
6 ounces shredded smoked Cheddar cheese
1/2 cup A1 brand or other steak sauce
4 (12-inch) flour tortillas

Pat flank steaks dry with paper towels and place in shallow dish.

Combine soy, cayenne, cumin and vegetable oil. Rub mixture into meat, coating both sides evenly. Sprinkle with Montreal Steak Seasoning or coarse salt and black pepper and let stand.

Heat nonstick griddle or large nonstick skillet over high heat. When pan is over hot, place meat onto skillet or grill and cook for 5 minutes. Reduce heat to medium-high. Turn steak over and cook 10 to 12 minutes more. Place a loose foil tent over meat to reflect heat and control spattering. Remove meat from pan and let stand.

Return pan to heat and add a tablespoon of oil. Add onions and cook 10 minutes or until soft and golden brown. Cover the onions to smother them while they cook. When onions are just about done, add a second skillet to stove and heat the pan over highest setting. Cook tortillas in a dry preheated pan 30 seconds on each side for each tortilla and pile up on a work surface or cutting board. Shred the flank steak meat with a very sharp knife by slicing the meat very, very thin, holding your carving knife on an extreme angle and working against the grain across the meat.

To assemble, paint a tortilla with steak sauce using a pastry brush. Pile meat, smoked shredded cheese and onions down the center of tortilla. Tuck the top and bottom edges of wrap in and twist the tortilla a quarter turn. Wrap and roll meats up into a burrito shape. Split each wrap in two with a cut across the middle of the wrap.
***End of Recipe***

Turkey and Mandarin Orange Rolls Recipe

4 (10-inch) flour tortillas
4 ounces fat-free cream cheese, softened
1/3 cup Mandarin oranges, chopped and drained
1/4 teaspoon red pepper
1/4 cup sliced green onions
6 ounces deli turkey, thinly sliced
20 medium spinach leaves, washed and stemmed

In bowl, mix cream cheese, oranges and red pepper. Layer each of the tortillas with a quarter of all the ingredients, leaving a 1-2 inch strip around edges without toppings. First spread cream cheese mix on tortillas, sprinkle with green onions, then layer with turkey and spinach leaves. Roll tightly. Slice ends (without topping) off and discard, and then slice each tortilla in 6 pieces. Refrigerate for up to 8 hours before eating. Yield: 12 servings, 2 pieces per serving
***End of Recipe***

CHICKEN BLT WRAPWICH

Hellmann'sŪ or Best FoodsŪ Real Mayonnaise
4 (8-inch) flour tortillas
4 lettuce leaves
1 medium tomato, cut into 8 wedges
1/2 lb. cooked chicken, cut in strips*
8 slices bacon, crisp-cooked

1. Squeeze It: Squeeze Hellmann'sŪ or Best FoodsŪ Real Mayonnaise generously onto tortillas.

2. Stuff It: Layer lettuce, tomato, chicken and bacon down center of each tortilla.

3. Wrap It: Roll & fold the filled tortilla & pop it into a WrapWich wrapper. Or, make one yourself out of aluminum foil or waxed paper.

*SUBSTITUTION: Use leftover cooked chicken, turkey or sliced deli turkey.
Serves:4

***End of Recipe***

Beef Taco Wraps

3/4 pound thinly sliced deli roast beef
1/2 cup fat-free black bean dip
4 large (about 10-inch diameter) flour tortillas
1 cup thinly sliced lettuce
3/4 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat taco seasoned cheese
Salsa (optional)

Spread black bean dip evenly over one side of each tortilla. Layer deli roast beef over bean dip, leaving 1/2-inch border around edges. Sprinkle equal amounts of lettuce, tomato and cheese over each tortilla. Fold right and left sides to center, overlapping edges. Fold bottom edge of tortilla up over filling and roll closed.

Cut each roll in half. Serve with salsa, if desired. Makes 4 servings (serving size: 1 wrap).
***End of Recipe***

Chicken and Cherry Wraps

1/2 cup nonfat lemon yogurt
1 tablespoon honey Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 1/2 cups finely chopped cooked chicken (8 ounces)
1 cup dried tart cherries
1/2 cup seeded and finely chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onion
4 (8 to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas

Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion.
Mound about 3/4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion. Serve seam side down on a plate. Makes 4 servings.
***End of Recipe***

Provolone Pesto Wraps

You can use any type or flavor of flour tortillas for these wraps, but whole wheat tortillas add extra fiber and a pretty color contrast.

1/4 cup LAND O LAKESŪ Light Sour Cream
2 tablespoons reduced-fat pesto
2 (8-inch) whole wheat flour tortillas
1 cup packed fresh spinach leaves, washed, stems removed, torn
1 small tomato, thinly sliced, cut in half
2 slices (1-ounce each) deli LAND O LAKESŪ Provolone Cheese, cut in half

Combine sour cream and pesto in small bowl. Spread evenly over tortillas.
Layer tortillas with spinach leaves, tomato slices and cheese. Roll up tortillas. Secure with toothpicks, if necessary. Makes 2 wraps.
***End of Recipe***

Thai Chicken and Bean Wraps

Vegetable cooking spray
8 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
2 cups small broccoli florets
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 tablespoon minced gingerroot or 1 teaspoon ground ginger
2 teaspoons minced garlic
1 can (15 ounces) Black beans or Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Black beans or Dark Red Kidney beans, rinsed, drained
Thai Seasoning (recipe follows)
4 flour tortillas (10-inch)

Spray wok or large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook until browned, 3 to 4 minutes. Add broccoli, onion, bell pepper, gingerroot and garlic, and stir-fry until crisp-tender, about 5 minutes. Stir in black beans and Thai Seasoning; cook until hot, 2 to 3 minutes.

Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in about 2 inches on the sides and roll up from other side to enclose filling. Makes 6 servings.

Thai Seasoning

2 tablespoons reduced-sodium tamari soy sauce
2 tablespoons grated lemon rind or 2 to 3 teaspoons
Lemon juice
2 tablespoons minced cilantro
1 tablespoon reduced-fat peanut butter
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper

Mix all ingredients. Makes about 1/4 cup
***End of Recipe***

Wrap-It-Up Alaska Salmon Sandwich
Succulent salmon, fresh vegetables, lettuce and chives wrapped in a tortilla make a great lunch or quick and satisfying supper. Source: Alaska Seafood Marketing Institute.

1 (14.75-ounce) can Alaska salmon, drained and chunked
1 (8-ounce) container whipped cream cheese, regular or light
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
2 teaspoons dried Italian seasoning, or 2 tablespoons chopped cilantro
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
4 (10-inch) large flour tortillas
4 large Romaine or curly lettuce leaves, center ribs removed
4 cups chopped or thinly sliced assorted fresh vegetables*

In bowl, blend salmon, cream cheese, chives, lemon juice, Italian seasoning, onion powder, and pepper flakes. On each of 4 tortillas, divide and spread salmon-cream cheese mixture to within 1/2 inch of edges. Lay a lettuce leaf over each tortilla. Top with one cup vegetables* (such as cucumbers, bean sprouts, tomato, celery, broccoli or shredded carrots or cabbage) placed across middle of tortilla. Roll up envelope style and slice on diagonal. Makes 4 servings.
***End of Recipe***

Rocky Road Wrap

1 cup semisweet chocolate morsels
2 Tbs. light corn syrup
2 Tbs. butter
1/2 cup mini marshmallows
1/2 cup toasted pecans
3/4 cup crispy rice cereal
Flour tortillas

Preparation: Melt together the chocolate, syrup and butter. Add the remaining ingredients and blend well. Place several spoonfuls of the mixture in the lower third of a tortilla, fold over the sides and roll up from the bottom.
***End of Recipe***

Blueberry Dessert Wraps

3 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
1/2 cup orange juice
1 1/2 cups frozen or fresh blueberries, divided
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
8 (7-inch) flour tortillas
2 tablespoons butter

In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in 1 cup blueberries; return to a boil; boil and stir for 1 minute.

In a mixing bowl beat cream cheese until light. Add confectioners' sugar and vanilla extract; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jellyroll-style.

In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps. Serve topped with hot blueberry sauce. Yields 8 wraps and 1 cup sauce.

***End of Recipe***