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How to Make Any Wrap in the Universe

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Posted on : 5:09 PM | By : Nic | In :

A wrap is like the ultimate sandwich. I love sandwiches, so it's no wonder that I love wraps. I don't believe in one recipe, but rather a mixture of ingredients to choose from for any number of tantalizing, healthy variations. Here's the basic process:

The Shell:
Use a tortilla or a large lettuce leaf.  A soft flour tortilla can be folded to be picked up like a burrito.  I suppose you could use a corn tortilla for a Mexican style wrap (technically, an Enchilada).


The Moisture: 
Without the wet stuff the rest of the wrap can be a bit dry.  Mayo, avocado, salad dressing, cream cheese (if you must eat dairy), and Asian sauces like sesame, tahini, soy and teriyaki all work well.  If you are using a paste like avocado, spread it on the inside of the shell where the filling will be.  If you are using a more liquid ingredient like salad dressing, use it when you heat up the filling. 

The Meat: 
This is theoretical meat.  This could be tofu (marinated is better), crab, shrimp, sandwich meat, leftover turkey, frozen chicken, even a chopped up veggie burger.  It's whatever is going to be the main substance of the wrap.  Pretty much the only wrap that is good cold is the one with the sandwich meat.  The others need to be heated up.

The Filler: 
Spinach, arugula, broccoli, sprouts, lettuce, mushrooms, green onions, bulb onions, boiled eggs, chilies, tomatoes, tomatillos, peppers, cucumber, sun dried tomatoes, artichoke hearts... you get the picture.  If doing a cold wrap then it's basically like making a sandwich.  If you are doing a hot wrap, heat up your frying pan with a little (real) olive oil, cook up the meat and when it is done throw in the filler with a little bit of your sauce.  The pan should be hot and you don't cook it too long - just enough for the veggies to wilt a little.  Some good spices are a little chili flakes, garlic, and basil.  Add a little sea salt and pepper too.

It's All Presentation: 
When it's done cooking, turn off the stove but leave the pan on the burner.  Throw your pile of tortillas on top of the pan so they heat up and get warm while you get the plates out.  Start assembling - spread the paste on the tortilla if you choose, put in the filler and to contrast with the hot flavors sometimes I'll throw some fresh tomatoes inside as well.  Wrap them up, and you can add avocado slices, sprouts, diced tomatoes and onions on top as a garnish if you like.

Voila!  Be creative with this super easy, one pan, 30 minute dish. :)

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