View Full Version : Help me WRAP this up...
06-16-2007, 07:20 PM
I spent the better part of the day browsing Borders never-ending wall of cookbooks, in search of a no-fuss/great recipe book for sandwiches and wraps. I will be having an outdoor graduation party for DD HS graduation. The party will be in mid-July and I'd like to prepare several types of sandwiches/wraps that I can make a few hours (or even better--one day) ahead. Unfortunately, it was slim pickings at Borders. I chose one book about vegetarian wraps by author Mitchell. Some of the recipes however, are a bit too involved for such a casual party. I have one wrap recipe that I've used many times, for a turkey/bacon/asparagus wrap. I would love recommendations for recipe sites, cookbooks or even individual wrap recipes. I would be interested in make-ahead sandwich recipes as well.
We are trying to stick to a healthy eating plan, so I'd like to include some whole grains if possible.
If anyone has a great recipe for three-bean-salad, please share!
thanks so much,
06-16-2007, 08:11 PM
hmmm ... can't say I have any specific recipes for wraps or even sandwiches, much less cookbooks. Whenever I need inspiration for wraps especially, I just go to the website for Roly Poly and look at their menu. Tons of interesting combinations to crib from.
I did see that Jane & Michael Stern have a new "roadfood" book that focuses on sandwiches, maybe you could take a look at that.
06-16-2007, 10:50 PM
We had these tonight. Very good. Weber recipe. You can cook them in water instead of beer.
Bratwurst Wraps with Onion-Sauerkraut Filling
This cultural-fusion dish is as much fun to make as it is to eat!
4 fresh bratwurst (1 pound)
1 12-ounce bottle of beer
1 cup chopped onion
2 tablespoons vegetable oil
1 pound fresh sauerkraut, rinsed and fully drained
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 10-inch flour tortillas
1/4 cup honey-Dijon mustard
4 slices smoked Swiss cheese
Place bratwurst and beer in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Remove from heat; let bratwurst cool in beer.
In 10-inch frying pan cook onion in oil over medium heat until browned, 8 to 10 minutes. Add sauerkraut, sugar, salt, and red pepper; mix well. Continue cooking for 5 minutes to blend flavors.
Place bratwurst in center of cooking grate. Grill 5 to 6 minutes or until browned and heated throughout, turning once halfway through grilling time. Split each in half lengthwise.
Place 1/4 of sauerkraut mixture down center of each tortilla. Place 2 bratwurst halves on top of filling. Spread 1 tablespoon mustard on bratwurst and top with a slice of cheese. Fold two sides of tortilla over cheese; fold remaining bottom and top halves of tortilla to close. Place tortilla wraps flap side down on grill; grill 3 to 4 minutes or until browned and heated through, turning once halfway through grilling time.
Makes 4 servings.
06-17-2007, 02:25 PM
I was also going to suggest perusing restaurant menus.
Here is a wrap place that is in our area: http://www.worldwrapps.com/index2.html
Here would be some wraps I would enjoy:
Curry chicken with brown rice
Grilled chicken cesar salad
BBQ chopped chicken salad
Caprese type (vegeterian)
Funky type of PB&J
Giada's Baked Caprese Salad might also be a nice addition too:
Baked Caprese Salad
By Giada De Laurentiis
Serves four to six
Be careful not to overheat the crostini; the cheese and tomatoes should be just warmed through and softened but not melted or falling apart. Its perfect if you have slightly underripe tomatoes.
1 baguette, sliced 1⁄2-inch thick (30 to 36 slices) (I used Cobblestone Mill's sliced French bread and cut each slice in half)
1⁄4 cup extra-virgin olive oil ( used 2 TB and didn't use any in the final step)
5 Roma tomatoes, sliced (I used small Romas, and probably had 2 pounds or so. I marinated them in balsamic vinegar for about 30 min prior to assembly.)
Freshly ground black pepper
11⁄4 pounds fresh mozzarella cheese, sliced (I used Polly-O part skim)
Leaves from 1 bunch of fresh basil
Preheat the oven to 450°F. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
06-17-2007, 03:58 PM
Following up on Miss Kitty's suggestion, check out the menu at www.freshcity.com. They have some tasty wraps that are healthy, too.
06-17-2007, 04:08 PM
Tonight I'm making the Ginger-Peanut Chicken Salad Wraps seen here:
but I'm substituting Sweet Ginger Tofu for the chicken.
06-18-2007, 09:23 AM
for "Wrap," so, naturally, I went through all of them. I found several that sounded good and the suggestions made here are terrific--thank you!
Whenever we plan a backyard party, we ALWAYS get rain--and I'm not exaggerating. I didn't want to depend on grilling to feed 50+ guests. I'm hoping that I can make some of the fillings in advance and just keep the wrapping and rolling until just before the guests arrive. If I make extra fillings, I should have enough on hand for the occasional latecomers or those who get hungry again later on.
I would love any suggestions for salads that keep well--even in the heat of July. Any good three-bean salad suggestions?
06-18-2007, 05:54 PM
I just ran across this recipe -- it was one of my favorites from last summer and would make a great wrap.
Smoky Bacon and Blue Cheese Chicken Salad Pitas
The BLT sandwich is the inspiration for this tangy salad. You can make the chicken salad ahead, and place it in pita halves just before serving.
3/4 cup plain fat-free yogurt
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons light mayonnaise
1/2 teaspoon freshly ground black pepper
3 cups shredded romaine lettuce
1 1/2 cups shredded cooked chicken (about 6 ounces)
4 bacon slices, cooked and crumbled
2 medium tomatoes, seeded and chopped
4 (6-inch) whole wheat pitas, cut in half
Combine first 4 ingredients, stirring well. Combine lettuce, chicken, bacon, and tomatoes in a medium bowl, stirring well. Drizzle yogurt mixture over chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
Yield: 4 servings (serving size: 2 stuffed pita halves)
06-18-2007, 08:12 PM
I would do one vegetarian wrap (maybe whole wheat or spinach wrap with hummus, feta cheese, and tomatoes and cucumbers), one chicken (buffalo chicken strips with romaine lettuce and tomatoes sounds yummy), and then one other--turkey/bacon one that was mentioned or another option.
Sorry, I have never made three bean salad but Martha Stewart had a recipe recently that included green and wax beans plus cranberry beans. It would probably turn up with a quick search on that site.
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