Wrap Recipes

Chimichuri Bang Bang

Ingredients:

1 cup chopped mango
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
3 Tbs. white-wine vinegar
1 Tbs. minced garlic
1 Tbs. dried oregano
2 tsp. chopped fresh jalapeno
1 lb. red snapper fillet, cubed and seasoned to taste
14-1/2 oz. can black beans
1 cup cooked white rice

Preparation:

Combine the ingredients, mango through jalapeno, in a bowl and allow to sit for a few minutes. Saute the snapper in a little hot oil in a skillet. Add the salsa from the bowl and mix. Add the beans and rice and combine well.

Lay out a large flour tortilla on a flat surface. Add several spoonfuls of the filling, being careful not to add too much or the wrap won't close properly.

Tofu Twister

Ingredients:

1/3 cup hoisin sauce
1/4 cup soy sauce
1 Tbs. sesame oil
1 Tbs. grated ginger
2 Tbs. minced garlic
2 cup sliced shitake mushrooms
2 cup diced sweet potatoes
3 cup chopped kale
14 oz. firm tofu, cubed
brown rice

Preparation:

Combine the hoisin sauce, soy sauce, sesame oil, ginger and garlic in a bowl and set aside.

In a large skillet saute sweet potatoes and mushrooms in a little oil until soft. Add the kale and the soy sauce mixture. Cook for a minute until the kale wilts.

Add the tofu and mix to coat well with the sauce. Stir in the rice in the preferred proportion (start with about one cup and increase from there) and mix well.

Lay out your tortilla and spoon the mixture onto the bottom third. Again flap one side then the other one over the filling, and roll up from the bottom, tucking in edges as you go.

Rocky Road Wrap

Ingredients:

1 cup semisweet chocolate morsels
2 Tbs. light corn syrup
2 Tbs. butter
1/2 cup mini marshmallows
1/2 cup toasted pecans
3/4 cup crispy rice cereal

Preparation:

Melt together the chocolate, syrup and butter. Add the remaining ingredients and blend well.

Place several spoonfuls of the mixture in the lower third of a tortilla, fold over the sides and roll up from the bottom.