Recipe: More Wrap Fillings

WRAP RECIPES

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On-the-Go Breakfast Pita

4 eggs, slightly beaten
One 16-oz. package shredded hash brown
potatoes
1/4 cup chopped fresh chives
4 whole wheat pita bread
4 slices ham
4 slices Swiss or cheddar cheese
Salt and pepper to taste

1. Preheat the oven to 375 degrees. In a bowl,
thoroughly mix the eggs, hash browns and
chives together. Season with salt and pepper.

2. Divide the egg mixture and spread evenly on
top of the pitas. Lay a slice of ham and cheese
on top of each. Fold the pita sandwich in half
and wrap tightly in aluminum foil. Place on a
baking sheet and bake for 15 minutes. Open the
aluminum foil and bake for an additional 5
minutes. Pitas can be sliced after 10 minutes, or
wrapped in foil to take along and eat in the car
on the way to work or school. Makes 4
servings.

Turkey and Vegetable Wrap

Leave off the turkey and you have an excellent
vegetarian wrap.

1 large sheet of lahvosh
1 cup tomato sauce
1 cup mild salsa
1/2 lb. fresh spinach leaves
1/2 lb. roasted turkey breast, thinly sliced
1 red pepper, thinly sliced
1 red onion, thinly sliced
1 small zucchini, thinly sliced
2 cups grated mozzarella and Parmesan cheese,
mixed

1. Preheat the oven to 350 degrees. Place the
lahvosh on a sheet pan and brush with the
tomato sauce. Spoon the salsa over the sauce.
Layer on the spinach leaves, followed by the
turkey breast, red pepper, onion and zucchini.
Top with the grated cheese.

2. Heat in the oven just until the cheese melts,
about 5 minutes. Fold in the sides of the
lahvosh. Then roll the lahvosh tightly, starting
with the long end. Let cool for 5 minutes before
cutting into 4 portions. Makes 4 servings.

Wrap Classico

This wrap is a burrito, filled with savory black
beans, crunchy peppers, rice and Mexican
seasonings. For a more authentic treat, replace
the Monterey Jack cheese with a mild flavored
Mexican or Spanish cheese, such as manchego.

1 15 1/2-ounce can black beans, drained
1/2 cup chopped and seeded red bell pepper
1/2 cup chopped and seeded yellow bell pepper
3/4 cup cooked long-grain white rice, warm
1/4 cup chopped fresh cilantro
1/4 cup picante sauce
1 tbsp. enchilada sauce
1/2 tsp. ground cumin
1/2 cup grated Monterey jack cheese
2 10- or 11-inch flour tortillas

1. Heat the beans in a large saucepan over
medium heat. Stir in the peppers, rice, cilantro,
picante sauce, enchilada sauce and cumin; cook
until warm, 2 to 3 minutes.

2. Divide the bean mixture between the tortillas
and top with the cheese. Wrap by folding the
sides towards the center, folding the bottom
towards the center and continuing to roll.
Makes 2 servings.


Sloppy Joe Wrap

3/4 cup chili sauce
3 tbsp. tomato paste
1 tbsp. Worcestershire
sauce
1 tbsp. red wine vinegar
2 tsp. dried oregano
1 tsp. ground cumin
2 tbsp. olive oil
1 cup diced onion
Salt and pepper
3/4 lb. lean ground beef
1/2 lb. spicy sausage, removed from casing and
crumbled
2 cups cooked white rice, warm
1/2 cup thinly sliced scallion
1/2 cup sour cream
4 10- or 11-inch flour tortillas, flavored if you
prefer

1. Combine the chili sauce, tomato paste,
Worcestershire sauce and vinegar in a small
bowl. Stir in the oregano and cumin and set
aside.

2. Heat the olive oil in a large nonstick skillet
over medium heat. Add the onion, salt and
pepper and cook until the onions are tender,
about 5 minutes. Transfer to the chili sauce
mixture and stir to combine.

3. Return the skillet to the stove. Heat the
skillet and add the ground beef and sausage.
Season with salt and pepper, and cook until
meat is browned, 6 to 8 minutes. Add the onion
mixture, rice and scallions and mix well.

4. Divide the sour cream and spread evenly
over each tortilla, leaving at least a 1-inch
border. Divide the meat mixture over it and
wrap, folding in the side, then the bottom and
then rolling up. Makes 4 servings.