Hide frugal food under wraps
photo by Dannynic
Tortilla wraps are light, frugal fare. Assemble them hot or cold. Fill your tortilla with your favorite fixings such as omelette, salad combinations or sandwich fillings, and fold them in half or roll them up. Serve them whole or slice them into sections. They travel well and are great for grab-and-go snacks, brown-bag lunches, potlucks and picnics. But the options don’t end there. You can have wraps at home any time of day for breakfast, lunch, snacks, dinner and even dessert. Try flavored tortillas such as spinach, tomato and wheat. Use them as a substitute for bread, bagels, rolls and croissants for unlimited possibilities.
shredded romaine lettuce
creamy Caesar salad dressing, to taste
cooked chicken breast, chopped
grated Parmesan, to taste
Cook’s note: If you prefer, you can place a romaine lettuce leaf on the tortilla instead of shredding and combining with the other ingredients. You can also add a chopped hard-boiled egg.
Mix all ingredients except tortillas. Toss until evenly coated. Spoon onto tortillas and roll to wrap.
extra-virgin olive oil
1 (12-inch) tortilla
1 tablespoon Parmesan
1 slice provolone
Cook’s note: Add your favorite pizza toppings, such as mushrooms, bell peppers or sausage. If you’re short on time, you can evenly spread sauce on a tortilla, sprinkle on mozzarella cheese and arrange 10 to 15 pepperoni slices on top of the cheese. Fold in half. Heat a nonstick skillet and lightly oil it. Add your pizza wrap to the skillet and cook until brown. Slice into quarters.
Preheat oven to 400 F. Lightly drizzle olive oil on tortilla. Spread on a thin, even layer of spaghetti or pizza sauce. Sprinkle on Parmesan cheese. Arrange provolone and pepperoni in the center. Sprinkle on the mozzarella. Fold wrap by folding the top down and bringing in the sides, and continue folding from the top down. Place on a hot skillet seam side down. Remove from pan once pizza wrap is warm and partially sealed. Brush with additional olive oil. Place on baking sheet and bake for 10 minutes.
1 (3-ounce) package cream cheese, softened
1 tablespoon sugar
1/2 cup strawberry preserves
chocolate-hazelnut spread or peanut butter
flour tortillas (any size)
In a small bowl, place cream cheese, sugar and preserves. Mix until combined. Spread peanut butter or chocolate-hazelnut spread on tortilla. Evenly spread cream-cheese mixture on top of peanut butter or chocolate-hazelnut spread. Roll up tortilla. Wrap in plastic wrap. Refrigerate until chilled. Slice into quarters before serving.
1 (8-ounce) package cream cheese, softened
2 tablespoons fresh basil, snipped
1 garlic clove, pressed
6 (8-inch) flour tortillas
6 romaine lettuce leaves
1/2 cup pitted ripe black olives, sliced
1/2 cucumber, chopped
1 tomato, chopped
Italian dressing, to taste
Mix cream cheese with basil and garlic. On each tortilla, evenly spread 2 tablespoons cream-cheese mixture. Layer with romaine leaf, salami, ham and pepperoni slices. Sprinkle on cheese. In a bowl, combine olives, cucumber and tomato. Lightly drizzle on Italian dressing and toss to coat. Layer vegetable mixture on top of meats. Tightly roll up the tortilla and cut in half on the diagonal.