D o you wrap? Me neither. So far, at least.
But let’s think about it. Adding this trick to our culinary repertoire might actually be an inspired move.
For one thing, wraps could make perfect picnic, campsite or boat fare. Besides which, with no actual cooking needed, wraps could be the creation of choice when it comes to great quick-fix fodder for supper on sweltering summer evenings.
And talk about adaptable! These babies ought to bend around all sorts of leftovers (ham, chicken, beef, turkey – you name it) with sky’s-the-limit add-ins. Or start from scratch, improvise and build wraps to accommodate ingredient whims that momentarily capture your fancy.
Remember, once filled and rolled right, wraps are ready to eat. Fast. Or – an added bonus here – fill, wrap and refrigerate for later gobbling.
Obviously, because of endless variation potential, ease and speed of preparation, plus their portability, I’m very taken with the wrap concept. Maybe you will be, too, when you take a look at the following how-to from Devanee Washington of Kraft Kitchens, as adapted somewhat by yours truly.
Cover tortilla with a damp towel and heat in the microwave for 15 seconds to make it easier to fold. Layer fillings lengthwise down the center of the tortilla.
Generally speaking, put condiments and dressings on top of the fillings to prevent the tortilla from becoming soggy.
Lastly, fold up one short end of the tortilla, then fold in one of the long sides of the tortilla over the filling to secure. Wrap the remaining long end over folded sides.
4tortillas (8 inch)
4red leaf lettuce leaves
2cans (6 ounces each) tuna, drained and flaked
1/3cup finely chopped celery (about 1 rib)
1/3cup chopped water chestnuts
1/3cup chopped pecans
1/4cup real mayonnaise
Top each tortilla with lettuce leaf. Mix tuna, celery, water chestnuts, pecans and mayo; spoon evenly onto tortillas. Roll up tightly.
Makes 4 servings, 1 wrap each.
1tortilla (6 inch)
1tablespoon Miracle Whip
1/4teaspoon dill weed
1processed cheese slice
2thin tomato slices
3thin cucumber slices
6slices shaved smoked turkey breast
Spread tortilla with dressing; sprinkle with dill weed. Top with cheese, tomato and cucumber slices and shaved turkey. Roll up. Makes 1 serving. If desired, wrap can be stored, tightly wrapped, in the refrigerator for up to 4 hours.
Note: Variation: a cook, who had already tried this recipe and gave it a five-star rating, also made it with cranberry-orange peel relish, red onion and alfalfa sprouts and said it was awesome.
More wrap recipes? If you have some good ones to share, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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