Sandwich Wraps When I make a wrap, I like to use things like lettuce, spinach, arugula, basil leaves, and cold meats like beef, sliced cheese and jarred peppers. If you want to add tomatoes, put those on last as they can make the wrap soggy. Donâ€™t overfill the wraps or it will be hard to retain their shape when you are cutting them.
Wraps are different from sandwiches, burritos and tacos. They are great fun to make and eat. I like to make them in advance and keep them in the refrigerator as snacks. They are great to take to the office, or to have after sports practice for the kids. Wraps fit nicely into your busy lifestyle. You can add almost anything to a wrap. The base can be a crepe, lavosh bread, corn or f lour tortilla, rice paper or large lettuce leaves. For fillings you can use any spread, vegetables, deli meats, cheeses, seafood ~ the list goes on. Use your imagination!
BREAKFAST VEGGIE WR AP Makes 4 Wraps 2 cups small spinach leaves 2 T. extra-virgin olive oil 1-1/4 cups grape tomatoes, halved 1/2 cup chopped red, yellow or orange peppers Sea salt and freshly ground pepper to taste 2 cloves garlic, chopped 1 small onion, chopped Four 10-inch whole wheat tortillas 1/4 cup store-bought salsa 1/4 cup store-bought guacamole 4 large eggs, chilled 1 lemon, juiced
Breakfast Veggie Wrap 73
Tidewater Times February 2015