Naturally these specialty sandwiches always begin with your choice of wrapper. There are a variety of flavored tortillas, pita breads and other soft flat breads to choose from. Or go the non-grain route and wrap or roll tasty meats, veggies and other ingredients using romaine leaves, cabbage leaves or rice paper.
The first ingredient on your wrap or roll is always a flavorful base for your meats and veggies. I often start with mashed avocados or guacamole as the base. Expand your options with unexpected spreads and dressings, such as black-eyed pea hummus, cashew butter, pumpkin seed butter, mashed sweet potatoes, garlic pesto, savory chutney, olive tapenade or blueberry salsa.
Make it personal with a selection of premium cheeses and shredded, grilled, or deli-style meats. Pile on the shredded cabbage, carrots or sunflower sprouts. And while tossing in lots of raw onions, sweet peppers and other veggies is good, you can fire it up by grilling or roasting veggies beforehand. Then top it off with a tasty garnish, such as pumpkin seeds, dried cranberries or black sesame seeds.
Once you’ve assembled all the ingredients together, the rest is easy. Simply spread the base on your chosen wrap or roll, then spoon on the filling and garnishes into a rectangle on the bottom half of the tortilla or wrap. Fold in the sides towards the center, then fold the bottom over the filling and continue to roll until it’s wrapped. Once you’ve got the basics, take your taste buds on a culinary adventure with these wrap and roll recipes.
Turkey Breakfast Sausage Wrap
1 pound ground turkey
1 teaspoon sage
1/2 teaspoon marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Pinch of cayenne
2 1/2 tablespoons canola or peanut oil, divided
1 package (16-ounce) frozen hash browns
3/4 cup green chile salsa
6 large (10- to 12-inch) flavored tortillas
Chopped or sliced fresh tomatoes
Additional red or green salsa
Combine turkey and next seven seasonings in a large bowl. Heat 1/2 tablespoon oil in a large non-stick skillet. Add turkey mixture and cook, stirring often, about 8 to 10 minutes or until turkey is cooked through. Remove and set aside.
Add remaining 2 tablespoons oil to skillet. Add hash browns and cook according to package directions. Push hash browns up sides of skillet. Crack eggs into the center of skillet and scramble, stirring until eggs are partially cooked through. Return cooked turkey to pan and mix with hash browns and eggs. Stir for 2 minutes or until eggs have set. Add green chile salsa to stir to combine.
Place filling evenly over flavored tortillas. Serve with garnishes and let guests fold their own wrap. Makes six large wraps.
Grilled Chicken & Pepper Pesto Wrap
1 tablespoon olive oil
1 red onion, cut in quarters and then thinly sliced
2 sweet red peppers, cut into 2-inch-long strips
1/2 teaspoon sugar
2 pounds grilled or cooked chicken, cut into strips
1/3 cup light mayonnaise
1/4 cup prepared pesto
8 large (10- to 12-inch) tortillas, pita bread, or other wrap of choice
Baby greens or shredded leaf lettuce
In a large non-stick skillet, heat oil over medium-high heat; swirl to coat. Add onions and cook for 3 minutes or until onions are soft. Add peppers and sugar. Sauté for about 3 to 5 minutes more or until onions start to caramelize. Add chicken and stir to combine. Remove from heat and set aside.
Combine mayonnaise and pesto in a small bowl. Spread mayo-pesto mixture on wraps, top with chicken stir-fry and baby greens and wrap accordingly. Makes eight large wraps.
Pad Thai Pork Wrap
1 tablespoon olive oil
16 ounces boneless pork for stir frying
5 to 6 cups finely shredded Chinese cabbage (about 1/2 small head)
4 large green onions, chopped
2 carrots, shredded
8 ounces cooked linguine
2/3 cup prepared peanut sauce
4 sheets of lahvosh* or other soft flat bread
*Lahvosh is a Middle Eastern flat bread baked into large rectangular sheets.
Heat oil over medium-high heat in a large skillet. Add pork strips and cook until no longer pink inside, about 7 to 10 minutes; set aside.
In a large bowl, toss together the cabbage, green onions, carrots, linguine and cooked pork. Stir in peanut sauce until combined. Divide filling evenly among the four flat breads and roll tightly. Cut into portion-sized pieces if desired, then serve. Makes four large rolls.
Oregon-based Kris Wetherbee is an internationally published author, food writer and recipe developer. (kriswetherbee.com)