Thursday, January 22, 2009


I love wraps. They're easy, quick, filling and they are great for breakfast, lunch or dinner. Wraps are easy to eat and a great way to use up leftovers. I like to mix up the type of tortillas that I use. Whole wheat, spelt, mixed grain. I recommend trying Food For Life sprouted grain tortillas.

You can eat your wraps cold or hot. I often put in the ingredients, roll it up and heat it in the skillet for a few minutes on each side until it is crispy. They make a great meal on the go. The recipe below is one of my favorite wrap recipes.

The Greek Wrap
1 cup Lettuce (any type)
Kalamata Olives
Bell Peppers
White Onions
Roasted Beets
Feta Cheese (optional)
2 tbs. Hummus (Make your own or look for it in the refrigerated section of the grocery store.

The proportion of vegetables are up to your own taste but the entire amount should equal about ¾ cup.

Olive Oil and Red Wine Vinegar dressing
3 tablespoons of olive oil
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon dried oregano
Black Pepper

Add the vinegar, mustard, oregano and pepper in a bowl and slowly whisk in the olive oil.

Preheat oven to 400°F. Place each beet on a piece of foil and drizzle with oil and salt and pepper. Wrap each beet in the foil and place them directly on the oven rack and roast until tender when pierced with fork, about 1 1/2 hours. Cool. Peel beets and slice. I recommend roasted more than you need for this recipe so you can use them in salads or other dishes for the next couple of days.

Chop the lettuce and slice the vegetables put about 1 3/4 cup of the mixture in a bowl and toss with some of the dressing. Spread the hummus on the tortilla, put the tossed lettuce and vegetables on top of the hummus, top with the optional feta cheese. Fold the wrap.

If you are packing this in your lunch, put the lettuce and vegetables in a container. Put the dressing and hummus in a small separate containers- if you mix it in advance, your vegetables could get soggy. I like to mix it right before I make the wrap. Take a piece of parchment paper that is slightly larger than the tortilla. Place the tortilla on top of the paper and roll it up. Keep it closed with a rubber band or twisty tie or just twist the ends. This will keep your tortilla fresh in your lunch box. Assemble the wrap when you are ready to eat.

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