Wraps

Easy Recipes for Handheld Meals

Wraps - Easy Recipes for Handheld Meals

By Mary Corpening Barber and Sara Corpening Whiteford
and Lori Lyn Narlock
Photographs by Frankie Frankeny

8-3/4 x 8 in; 108 pp; 24 full-color photographs
Paperback
Published in October, 1997
ISBN 0811818128
ISBN13 9780811818124

Purchase at Amazon or Chronicle Books

A taste of recipes from the book:

Barbecued and Sunny-Side Up

Now you can forget about the arduous task of soaking up the egg yolk by scraping your plate with toast.  This wrap ingeniously does it for you.  Just fill the tortilla with the savory ingredients and when you lift it to your mouth for the first bite, the yolk should break, spreading its delectable flavor throughout the entire wrap.

• 1 tablespoon plus 2 teaspoons bacon drippings or vegetable oil
• 2 cups peeled and diced potato (1/2 inch dice)
• ½ cup thinly sliced yellow onion
• Kosher salt (if using table salt, decrease the amount by half)
• Pepper
• ½ cup barbecue sauce
• ¼ cup thinly sliced green onion, green part only
• 1 teaspoon dried oregano
• 2 eggs
• Two 10- or 11-inch flour tortillas

Flavored tortilla suggestion: chipotle, tomato

Heat 1 tablespoon of the bacon drippings over medium heat in a nonstick skillet large enough to hold all of the potatoes in a single layer.  Add the potatoes and yellow onion.  Season with ½ teaspoon kosher salt and ¼ teaspoon pepper.  Cook until crispy on all sides, 8 to 10 minutes, stirring frequently.  Reduce heat and cook until tender when pierced with a fork, 5 to 10 minutes.  Remove from heat.

Transfer the potatoes to a small mixing bowl; add the barbecue sauce, green onion, and oregano.  Stir to coat.

Return the skillet to the stove, add the remaining 2 teaspoon bacon drippings, and heat over medium heat.  Crack the egg into the center of the skillet and season with ¼ teaspoon kosher salt and ¼ teaspoon pepper.  Cook over high heat for 1 to 2 minutes.  Remove from heat.

Divide the potatoes evenly among the tortillas.  Gently place 1 egg over potatoes, sunny-side up, and wrap.  Enjoy this wrap immediately.

Serves 2.

This dish is designed to combat the maddening frustration of bellying up to a platter of gravlax and trying to politely build a little sandwich of salmon, red onions, capers, lemon juice, only to lift it to your mouth as it falls down the front of your party duds.  This is great for brunch and equally good for lunch.

• ½ cup cream cheese, softened
• 2 tablespoons capers, drained and slightly chopped
• 1 tablespoon prepared horseradish
• Pepper
• Two 10- or 11-inch flour tortillas
• 1 cup (about 6 ounces) gravlax or smoked salmon, cut into thin strips
• 2/3 cup peeled and chopped cucumber
• ½ cup dried fennel
• ¼ cup chopped fresh dill
• 2 tablespoons chopped red onion
• 2 teaspoons extra virgin olive oil

Flavored tortilla suggestion: garden vegetable, spinach

Combine the cream cheese, capers, horseradish, and 1/8 teaspoon pepper in a small bowl.  Divide among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.

Mix together the remaining ingredients in a medium bowl.  Divide the salmon mixture among the tortillas and wrap.

Serves 2

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 Monterey Jack cheese with a mild flavored Mexican or Spanish cheese, such as Manchego.

• One 15 ½ -ounce can black beans, drained
• ½ cup chopped red bell pepper, seeds and ribs discarded
• ½ cup chopped yellow bell pepper, seeds and ribs discarded
• ¾ cup cooked long grain white rice, warm
• ¼ cup chopped fresh cilantro
• ¼ cup picante sauce
• 1 tablespoon hot adobo marinade
• ½ teaspoon ground cumin
• ½ cup grated Monterey Jack cheese
• Two 10- or 11-inch flour tortillas

Flavored tortilla suggestion: chipotle, whole wheat

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 to 3 minutes.

Divide the bean mixture among the tortillas, top with the cheese, and wrap.

Serves 2

Hot Adobo Marinade

Hot adobo marinade is a blend of dried red chiles, water, salt, and sugar.  It is used as a marinade or sauce that can be added to sauces, poured over prepared dishes, or used as a grilling sauce.  It has a smoky-chile taste.  Look for adobo marinade in grocery stores or where Hispanic products are sold.  If you aren’t able to find it, a canned enchilada sauce can be substituted.  Enchilada sauces are thinner and less spicy but taste very similar.  We recommend Las Palmas brand.  It is very good and it has a medium heat version.

No mayo, no third piece of bread jammed in the middle, no toothpicks to eat around.  Need we say more?  Say goodbye to the old club and hello to this innovative replacement.

• 4 uncooked bacon slices, diced
• ½ cup chopped avocado
• ½ cup chopped tomato, seeds discarded
• 1/3 cup finely chopped red onion
• 2 tablespoons chopped fresh basil
• 1 teaspoon fresh lime juice
• Kosher salt
• Pepper
• ¼ pound thinly sliced smoked turkey
• 1 cup firmly packed chopped arugula
• Two 10- or 11-inch flour tortillas

Flavored tortilla suggestion: tomato

Heat a large nonstick skillet over medium heat.  Add bacon and cook until crispy and brown, about 5 minutes, stirring occasionally.  Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Combine the avocado, tomato, onion, basil, lime juice, and bacon in a small bowl.  Season with kosher salt and pepper to taste.  Divide the avocado mixture evenly among the tortillas and spread over each tortilla, leaving at least a 1-inch border around the edge.  Divide the turkey and arugula among the tortillas, and wrap.

Serves 2

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.

• ¼ cup chopped walnuts
• 1 teaspoon olive oil
• ¾ pound boneless, skinless chicken breasts, cut into 1-inch cubes
• Kosher salt (if using table salt, decrease the amount by half)
• Pepper
• ¼ cup firmly packed crumbled Roquefort cheese
• ¼ cup blue cheese dressing
• 1/3 cup dried cherries
• ¼ cup finely chopped celery
• ½ cup firmly packed chopped arugula
• Two 10- or 11-inch flour tortillas

Flavored tortilla suggestion: spinach

Preheat oven to 350۫F.

Spread the walnuts on a baking sheet.  Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes.  Remove from the oven and let cool.

Heat the olive oil in a large nonstick skillet over high heat.  Add the chicken.  Season with ½ teaspoon kosher salt and ¼ teaspoon pepper.  Cook until cooked through, 3 to 5 minutes, stirring to brown all sides.  Let cool.

Mix together the Roquefort cheese, blue cheese dressing, cherries, and celery.  Add the chicken.  At this point, the filling can be refrigerated and finished later, if desired.

Toss the arugula and walnuts into the chicken mixture.  Divide among the tortillas and wrap.

Serves 2