ISO favorite wraps!

[greysangel]

I saw a couple of wrap mentions and just wanted to see what your favorite wrap recipe is?

JeAnne

[DmOrtega]

I really like Teriyaki Chicken. Whenever I have leftovers, I like to put Teriyaki sauce, sticky rice and chicken onto a flour tortilla. Heat and add salad mix or greens. Mmmmmmm.....


[This message has been edited by DmOrtega (edited 06-01-2001).]

[heidibowman]

We just had the blue cheese pepper steak wraps from the June 2000 issue a couple nights ago. Very yummy!

There are a few really good ones in the June 2000 issue. We've also tried the spicy ranch chicken wraps. Yummy, too!

I also like them with grilled chicken marinated in tangerine marinade from Trader Joes.

[Mandy]

I second the vote for spicy ranch chicken wraps! Very tasty!

[patsyk]

Originally posted by Mandy:
I second the vote for spicy ranch chicken wraps! Very tasty!

I'll 3rd the Spicy Ranch Chicken Wraps from June 2000, my dh doesn't often specifically request a repeat of a new recipe, and this one got one! The leftovers reheat well, too!

[ama47369]

We recently tried the spicy chicken wraps, and thought they were good.

Here are some recipes I got from a cookbook I got at Pier1 called Wraps.

This one I love...

Wrap Classico

This wrap is a burrito. Filled with savory black beans, crunchy peppers, rice and Mexican seasonings, it is the most conventional mixture. For a more authentic treat, substitute the Monterey Jack cheese with a mild flavored Mexican or Spanish cheese, such as Manchego.

One 15 1/2 oz can black beans
1/2 cup chopped red pepper, seeds and ribs discarded
1/2 cup chopped yellow pepper, seeds and ribs discarded
3/4 cup cooked long grain white rice, warm
1/4 cup chopped fresh cilantro
1/4 cup picante sauce
1 tablespoon hot adobo marinade
1/2 teaspoon ground cumin
1/2 cup grated Monterey Jack cheese
Two 10 or 11 inch flour tortillas
Heat the beans in a large saucepan over medium heat. Stir in the peppers, rice, cilantro, picante sauce, adobo marinade, and cumin; cook until warm, 2-3 min.
Divide the bean mixture among the tortillas, top with cheese, and wrap! Serves 2.

NOTE: The authors say that you can substitute a canned enchilada sauce for the adobo marinade if you would like. They say the enchilada sauce will be thinner and less spicy but taste very similar.

rappin' with a chick

Blue cheese lovers, this one's for you. The tart cherries, toasted walnuts, and roasted chicken complement and enhance the tangy taste of the blue cheese. The filling can be made ahead of time and kept refrigerated until you're ready to wrap it up.


1/4 cup chopped walnuts
1 teaspoon olive oil
3/4 pound boneless, skinless chicken breasts
cut into 1 inch cubes
Kosher salt
Pepper
1/4 cup firmly packed crumbled Roquefort cheese
1/4 cup blue cheese dressing
1/3 cup dried cherries
1/4 cup finely chopped celery
1/2 cup firmly packed arugula
two 10 or 11 inch flour tortillas

Preheat oven to 350 degrees F. Spread the walnuts on baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 min. Remove from the oven and let cool. Heat the olive oil in a large nonstick skillet over high heat. Add the chicken. Season with 1/2 teaspoon of Koasher salt and 1/4 teaspoon of pepper. Cook until cooked through, 3-5 min, stirring to brown all sides. Let cool. Mix together the Roquefort chees, blue cheese dressing, cherries, and celery. Add the chicken. At this point, the filling can be refrigerated and finished later, if desired.
Toss arugula and walnuts into the chicken mixture. Divide among the tortillas and wrap.
Serves 2.

King Creole

In New Orleans, nothing is sacred except food. This specialty of the South's culinary mecca is traditionally served for dinner on Monday nights, but you can enjoy it every night of the week.

1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 tablespoon dried oregano
1 tablespoon paprika
2 teaspoons onion powder
2 bay leaves
Kosher salt
One 15 oz can kidney beans, including liquid
1 pound andouille sausage, cut into 1/4 inch thick slices
1 cup cooked long grain white rice, warm
Four 10-11 inch flour tortillas

Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, celery, oregano, paprika, onion powder, and bay leaves. Cook until onions become tender, about 5 min. Season with 1/2 teaspoon Kosher salt. Transfer to a large saucepan and add the beans. Heat over medium heat.
Clean the skillet thoroughly to remove all of the spice residue. Return the skillet to the stove and heat over high heat. Add the sausage and cook until crisp, about 5 min, turning to brown all sides. Transfer the sausage to the bean mixture using a slotted spoon. Add the rice and stir to combine. Remove the bay leaves, divide the filling among the four tortillas and wrap!

Pizza Pie

6 oz pepperoni, diced
2 tablespoons olive oil
2 cups diced green bell pepper,seeds and ribs discarded
2 teaspoons minced garlic
Kosher salt
Pepper
2 cups cooked long grain white rice, warm
1 cup marinara sauce
1 cup oil packed sun dried tomatoes, drained and chopped
1/4 cup toasted pine nuts
1 tablespoon dried oregano
2 teaspoons balsamic vinegar
2 cups grated garlic jack cheese
four flour 10-11 inch tortillas

Preheat oven to 350 degrees F. (see note for microwave instructions)
Heat a large nonstick skillet over medium high heat. Add the pepperoni and cook until crispy, about 3 min. Transfer to a paper towel lined plate to absorb the extra oil. Wipe the skillet clean with a paper towel and return it to the stove. Add the olive oil and heat over medium heat. Add the bell pepper and garlic. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook until tender, 5-7 minutes. Add the pepperoni, rice, marinara sauce, tomatoes, pine nuts, oregano, and vinegar. Sprinkle the cheese evenly over the tortillas. Place the tortillas on a baking sheet and bake until cheese melts, about 2 min. Remove from the oven, divide the pepperoni mixture among the torillas, and wrap.
NOTE: A microwave can be used instead of the oven. Once tortillas have been prepared with the cheese, place tortillas, one at a time, on a paper towel lined plate. Cook on high power until the cheese melts, about 30 seconds.
Serves 4

Sloppy Joe

3/4 cup chili sauce Pepper
3 tbls tomato paste 3/4 lb lean ground beef
1 tbls Worcestershire sauce
1/2 lb spicy sausage, crumbled
1 tbls red wine vinegar
2 tsp dried oregano
2 cups cooked long grain white rice, warm
1 tsp ground cumin
1/2 cup thinly sliced green onion, green part only
2 tbls olive oil
1/2 cup sour cream
1 cup diced yellow onion
Four 10-11 in. flour tortillas
1 tsp Kosher salt ( use 1/2 tsp if table salt)

Combine the chili sauce, tomato paste, Worcestershire sauce, and vinegar in a small bowl. Stir in the oregano and cumin and set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Add the yellow onion, 1/2 tsp kosher salt, and 1/4 tsp pepper. Cook until onions are tender, about 5 min. Transfer to the chili sauce mixture and stir to combine.
Return the skillet to the stove. Heat the skillet over medium heat and add the ground beef and sausage.
Season with the remaining 1/2 tsp Kosher salt. Cook until the meat is completely browned, 6-8 min. Add the onion mixture, rice, and green onion and mix well.
Divide the sour cream among the tortillas and spread evenly over each tortilla, leaving at least a 1 in. border around the edge. Divide the meat mixture among the tortillas and wrap. Serves 4.

Rodeo Roundup

2 Tbls red wine vinegar
1 Tbl Dijon mustard
2 tsp minced garlic
1/4 cup plus 1 tsp olive oil
1 pound Yukon Gold potatoes, peeled and cut into 1-in cubes
Kosher salt
1/4 cup milk
2 Tbl butter, softened
2 Tbls sour cream
2 Tbls chopped fresh chives
Pepper
1 cup corn kernels
1 1/4 pounds London broil, cut into 1/4 inch- thick strips
1/3 cup barbecue sauce
Four 10-11- flour tortillas

Preheat grill or broiler. Combine the vinegar, mustard, garlic, and 1/4 cup olive oil in a large bowl. Add the meat, stir to coat, and marinate for 15 min.
Place the potatoes and 1 Tbl kosher salt in a large saucepan and cover with water. Bring to boil over high heat, and simmer until potatoes are tender when pierced with a fork, about 20 min. Drain the potatoes, return to pan, and mash, using a whisk or a large fork. Add the milk, butter, sour cream, and chives and mix well. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Heat the remaining 1 tsp olive oil in a large nonstick skillet over medium heat. Add the corn, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Cook until the corn is tender, about 3 min, remove from heat. Season the beef with salt and pepper. Cook on grill or under broiler until browned, about 5 min, turning once. Transfer to skillet with corn. Add barbeque sauce and stir to combine. Divide the potatoes among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around edge. Divide the meat mixture amoung the tortillas and wrap. Serves 4.

I'm sure you could lighten the recipes easily by choosing light products.


[This message has been edited by ama47369 (edited 06-02-2001).]

[valchemist]

Wow, thanks for posting those, ama47369! They sound delicious. All of them do.

For the Wrap Classico, can you just use the Adobo sauce from chipotles packed in adobo? Is that what adobo marinade is? Or can you buy that marinade somewhere?

Valerie

p.s. I have never made a wrap before. When they say add the filling and "wrap" do they actually mean "roll it up"? like when you make a jelly roll cake? Also, Can you make these ahead (all rolled up) and refrigerate them to use for lunch the next day or do you have to keep every thing separate?

Thanks in advance to anyone who can help me with my wrap questions!

[This message has been edited by valchemist (edited 06-02-2001).]

[This message has been edited by valchemist (edited 06-02-2001).]

[jesses584]

i 4th the vote for the spicy chicken roll ups...they were yummy!!

Sometimes if i like eating the wrap hot i will make it in advance and just keep the lettuce and other "cold" items separate. but in general i usually just make them in advance and store them in the fridge.

jessica

[RobinC]

I love this vegetarian wrap from CL March '98.

Siam Stir Fry Wrap

1 tablespoon dark sesame oil
1/2 cup chopped red bell pepper
1 tablespoon minced peeled fresh ginger
2 teaspoons curry powder
4 garlic cloves, minced
1 (16-ounce) bag cabbage-and-carrot coleslaw mix
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
2 tablespoons fresh lime juice
1 (12.3-ounce) package reduced-fat extra-firm tofu, diced
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
4 curly leaf lettuce leaves
4 (10-inch) fat-free flour tortillas

Peanut Sauce
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons honey
1 tablespoon chili paste with garlic
4 garlic cloves, minced

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, ginger, curry powder, garlic, and coleslaw; sauté 4 minutes or until cabbage wilts. Stir in soy sauce, cilantro, basil, lime juice, and tofu; remove from heat.

2. Cook bean threads in boiling water 1 minute; drain well. Place 1 lettuce leaf on each tortilla; divide bean threads evenly over lettuce. Place 1 1/4 cups tofu mixture over bean threads; spoon 2 tablespoons Peanut Sauce over tofu mixture. Roll up. Cut each wrap diagonally in half.

To Make Peanut Sauce:
Combine all ingredients in a small bowl; stir well with a whisk.

[RobinC]

This is another one of my favorites. My Indian friend said that I could have "any Indian man" if I prepared this dish for him. Too bad I already have a wonderful SO. http://www.cookinglight.com/bbs/biggrin.gif

Tandoori Chicken Wrap
CL Jan/Feb 1998

For a taste of the Mideast, add turmeric, coriander, curry, and cumin to your spice rack. Sesame oil adds a nutty flavor to this dish; you can use vegetable oil in its place.


2 tablespoons low-sodium soy sauce
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
1/4 teaspoon dried orange peel
1 pound skinned, boned chicken breast halves, cut into strips
2 teaspoons sesame oil or vegetable oil, divided
Cooking spray
1 1/2 cups julienne-cut carrot (1 1/2-inch)
8 sliced green onions (1-inch)
1/4 cup fresh cilantro leaves
Tomato-Curry Yogurt (recipe follows)
4 (6-inch) flour tortillas
1/2 cup mango chutney
Cilantro sprigs (optional)

TOMATO-CURRY YOGURT
1 cup plain low-fat yogurt
1/2 cup tomato sauce
3/4 teaspoon curry powder
1/4 teaspoon sugar
1/8 teaspoon pepper

1. Combine the first 7 ingredients in a medium bowl, stirring to coat chicken. Cover mixture, and marinate in refrigerator 30 minutes.

2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 8 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil to skillet; place over medium-high heat until hot. Add carrot and green onions; sauté for 10 minutes or until browned. Stir in cilantro leaves.

3. Spread 3 tablespoons Tomato-Curry Yogurt over each tortilla. Top each with 1 cup chicken mixture and 1/3 cup carrot mixture. Roll up tortillas. Serve each wrap with 2 tablespoons of mango chutney, and garnish with cilantro sprigs, if desired.

To Make Tomato-Curry Yogurt: Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in tomato sauce and remaining ingredients. Cover and chill.

[crazycook]

I 5th the Spicy Ranch Chicken Wraps. I have to add that the recipes posted on this thread all look so appetizing! Thanks for posting!
Anna http://www.cookinglight.com/bbs/smile.gif

[Holly in KC]

Like ama4369, I also have the Pier One "Wraps" cookbook. Our favorite is "Chicken Song" -- yummy Chinese/ginger flavor with the crunch of iceberg lettuce.

3 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon minced garlic
1 tablespoon grated ginger
1/4 teaspoon crushed red pepper
1 1/4 pounds boneless, skinless chicken breasts, finely chopped
2 tablespoons olive oil
1 1/4 cups diced celery
1 1/4 cups diced carrot
1 1/4 cups diced yellow onion
1 tablespoon cornstarch
1/2 cup green onion
1/2 cup chopped cashew nuts*
3/4 cup hoisin sauce
4 large iceberg lettuce leaves, trimeed to fit inside tortilla
4 10 or 11 inch flour tortillas (spinach flavor suggested)

* To reduce the fat a little (not that the recipe needs it much, I usually only use 1/4 cup

Combine the soy sauce, sherry, garlic, ginger and red pepper in a medium bowl. Add the chicken and toss to coat evenly. Let marinate 15 minutes.

Heat the olive oil in a large nonstick skillet over medium heat. Add the celery, carrot, and onion. Season with 1/2 teaspoon kosher salt and cook until the vegetables are tender, 5 - 7 minutes. Transfer to a medium bowl.

Wipe the skillet clean with a paper towel and return it to the stove. Heat the skillet over high heat. Sprinkle the chicken with cornstarch and add it to the hot skillet. Cook until the chicken is cooked through and the pan juices have thickened, 3 - 4 minutes. Add the vegetables, green onion, cashews, and hoisin sauce. Line each tortilla with a lettuce leaf. Divide the chicken mixture among the lettuce leaves and wrap. Serves 4.

[ama47369]

Valerie-

I make the wrap classico for lunch quite a bit. I leave the cheese out-just because I think it still taste yummy without it. I think since the ingredients in this particular wrap are chopped in small pieces you can assemble before hand. Or if you'd rather, you could just pack the filling in a separate container. Probably with the other wraps, I would wait until the time you want to eat them to assemble.

Also, sorry that I left this note out, but the recipe for the Wrap Classico has a notation about the adobo marinade. I am pretty sure they are referring to the adobo sauce packed with chipotles. (they talk about how it has a smoky flavor) and say that you can substitute a canned enchilada sauce if you would like. They say the enchilada sauce will be thinner and less spicy but taste very similar.

http://www.cookinglight.com/bbs/smile.gif Amanda



[This message has been edited by ama47369 (edited 06-02-2001).]

[Grace]

The Ginger-Peanut Chicken Wraps are our favorite wraps, but we also love the Spicy Ranch Chicken wraps and the Blue Cheese Pepper Steak wraps. All of them are repeaters, but the Ginger-Peanut Chicken ones are a 10 in my opinion!

I would definitely NOT make them ahead of time, as they tend to be juicy/runny and the tortillas will be mushy if you make them in advance. Keep everything separate and make them as you need them.

Also, a wrap is not really rolled up jelly-roll style, more like just folded around the ingredients like you would a fajita. Hope that helps, and once you start making wraps, you'll be hooked!! (Just like this BB!)

[valchemist]

Thanks for your responses to my questions, amanda, jessica, and grace.

And holly & robin, thanks for those recipes.

I really can't decide which recipe to try first - they all sound so great. They are all going into MasterCook!

[This message has been edited by valchemist (edited 06-03-2001).]

[greysangel]

Thanks to everyone!

These recipes look great and will be definite to try as the summer heats up http://www.cookinglight.com/bbs/smile.gif

JeAnne