[recipes]
Tailgating Tidbits: It’s a Wrap
Get fanatical with your favorite fillings for wonderous wraps BY AMY HIGGINS || AHIGGINS@COLORADOCOUNTRYLIFE.ORG Appetizer Option For a fun finger food you can pass around at the big game, tightly wrap up wraps and slice into 1-inch pinwheels.
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Wraps are convenient meal options that are simple to assemble and can be made with practically any ingredients. Start with the conventional flour, wheat or corn tortilla varieties or jazz up your wrap even more with sun-dried tomato or spinach tortillas. The sky’s the limit for filling options: spreads, veggies, fruits, meats, cheeses. After that’s decided, just wrap it up. At your next tailgating party, barbecue or picnic, fix up some delicious wraps with your favorite ingredients or try one of our picks.
and Horseradish Wraps Beef
1 jar (16 ounces) sliced pickled beets 1/2 cup shredded carrots 1 tablespoon prepared horseradish 1/2 cup spreadable cheese (such as goat cheese or herb and garlic soft cheese) 2 large soft flour tortillas (about 10- to 12-inch diameter) 10 green onions (green part only) 10 thin slices deli roast beef
Have a Wrap Bar Set out a variety of tortillas and toppings at your next tailgating party so guests can build their own wraps. This way, you won’t have to worry about guests with picky palates.
Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange 5 green onions (do not chop) on each; press lightly into cheese. Place 5 slices beef on each tortilla covering green onions, then sprinkle beet mixture evenly over beef. Roll up in parallel direction of the green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours. To serve, remove plastic wrap; cut each tortilla into 2 pieces.
ColoradoCountryLife.coop 20 August 2013
Courtesy of SENECA FOODS/Aunt Nellie’s Beets
Italian Wrap 1/2 cup shredded rotisserie chicken 1/2 cup finely sliced spinach leaves 1/4 cup shredded mozzarella cheese 1 tablespoon finely chopped sun-dried tomatoes 1/2 teaspoon chopped fresh basil 2 tablespoons oven-roasted garlic Parmesan sandwich spread 1 10-inch sun-dried tomato basil tortilla Stir together chicken, spinach, cheese, tomatoes, basil and sandwich spread. Spoon onto tortilla and spread to edges; roll up. To serve, cut tortilla into 2 pieces. Courtesy of Hidden Valley