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Quick & Easy Sandwich Wraps

Sandwich wraps are made from typical sandwich fillings that are wrapped inside a tortilla or other type of flatbread. They're perfect for an on-the-go lunch, a great way to use up leftovers, or for adding new flavors to your meals. Simply add meat, cheese, veggies and sauce to your tortilla, roll it up and enjoy. The combinations for fillings are endless, and tortillas now come in a wide variety of flavors with low-calorie options. This book includes tips for creating your own wraps, with suggestions for healthy choices, plus 6 hearty sandwich filling recipes and 42 deliciously different sandwich wrap recipes (both hot and cold) and that you can put together in a jiffy for a complete and flavorful meal for breakfast, lunch or dinner, like Caribbean Beef Wraps, Cranberry Turkey Wraps and Spicy Bean & Sweet Potato Wraps. Also includes tips for making healthier sandwich choices. Size: 5.5”X8.5”, paperback, 60 pages, ISBN: 978-0-9842438-2-2. $6.95

 

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Text Box: Tip For Wrapping Your Tortilla “Burrito Style” To wrap your sandwich with the ends enclosed like a burrito, visually divide the tortilla into three strips. Place your fillings down the center strip, stopping just short of the ends. Fold each end in toward the middle about 1-1/2 to 2 inches for 10” tortillas or fold up just one end for 8” tortillas. Then roll the rest of the tortilla snuggly around the fillings. When using sliced fillings, such as sliced deli meats and cheese that aren’t likely to fall out like chopped meats or veggies, simply lay the fillings on top of the tortilla and roll up—no need to fold up the ends like a burrito.
Text Box: Chuck Wagon Beef Wraps 1/2 pound lean ground beef 1/4 cup chopped onion 1 (15 oz.) can baked beans 1 (8 oz.) can whole kernel corn, drained 1 teaspoon Worcestershire sauce Salt and pepper to taste 6 flour tortillas (10”) 1/2 cup shredded Cheddar cheese 1-1/2 cups shredded lettuce 1/2 cup chopped tomato In a large nonstick skillet, cook beef with onion over medium-high heat until beef is done; drain. Stir in beans, corn, Worcestershire sauce, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer uncovered 5 minutes or until heated through. Spoon one-fourth of the beef mixture down the center of each tortilla. Add 2 tablespoons shredded cheese. Sprinkle lettuce and tomato on top. Roll up tortilla around filling, burrito-style. Cut each sandwich in half to serve.
Text Box: Salsa Chicken Wraps   1/4 cup salsa 1/4 cup Ranch salad dressing 4 tomato-flavored tortillas (10”) 2 cups chopped, cooked chicken 1/2 cup chopped cucumber 1/2 cup chopped tomato 1/2 cup chopped green bell pepper 1 cup shredded Monterey Jack cheese Salt and ground black pepper to taste   In a small bowl, blend salsa and Ranch dressing. Spread each tortilla with 2 tablespoons of the salsa mixture.   In a medium bowl, toss together the cucumber, tomato and green pepper.   Place 1/2 cup chopped chicken down the center of each tortilla. Top with one-fourth of the cucumber mixture and 1/4 cup shredded cheese. Sprinkle with salt and black pepper, if desired.   Roll up tortilla around filling, burrito-style.   You can eat this sandwich cold or warm. To heat, cover each sandwich with a damp paper towel, place in the microwave and cook on high power for about 45 seconds or until warm and cheese is melted.   Cut each sandwich in half to serve.