FILLING IDEAS FOR WRAPS
AND TIPS FOR MAKING WRAPS

FRITTATA WRAP:
Leftover wedges of vegetable frittata, shredded greens with herb soy mayonnaise or remoulade sauce.

RATATOUILLE WRAP:
Cold or warm ratatouille with a dash of lemon juice or vinegar, feta cheese and shredded greens.

TABBOULEH WRAP:
Cold or room temperature tabbouleh salad, sliced cucumber and shredded greens.

MEXICAN-STYLE WRAP:
Guacamole, shredded iceberg lettuce, salsa, sliced pickled jalapeno peppers, diced tomato and Monterey Jack cheese or soy cheese.

ASPARAGUS and SCRAMBLED EGG WRAP:
Herb cream cheese, watercress, scrambled eggs and steamed asparagus drilled with lemon juice.

GOAT CHEESE and ROASTED PEPPER WRAP:
Strips of roasted red peppers, crumbled goat cheese, mixed greens and vinaigrette dressing.

CURRIED RICE WRAP:
Curried rice salad, unsalted roasted cashews and sliced green onions.

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A FEW WORDS ABOUT MAKING WRAPS:
Prepare all of your sandwich ingredients before you warm the tortillas.

To assemble, either spread ingredients over entire tortilla, leaving a 1-inch border all around, or spoon filling in a row down the center of the tortilla.

To close, fold one edge of the tortilla over filling by about 1-inch (this will keep filling from falling out the end). Then fold one side of the tortilla over filling and roll into a bundle.

Adapted from source: Vegetarian Times; June 2000