Cranberry Turkey Spinach Wraps
Makes 6 servings
1 cup sour cream
1 envelope ranch dressing mix
6 large burrito-size flour tortillas
1 (16-ounce) package shaved deli turkey breast slices
1 (6-ounce) bag dried cranberries
1 (6-ounce) bag spinach leaves
1 cup grated sharp cheddar cheese
In a small bowl, stir together sour cream and dressing mix. Divide and spread mixture evenly over each tortilla. Place turkey slices over top. Sprinkle 1 ounce dried cranberries down center of tortilla. Layer spinach leaves on half the tortilla. Sprinkle 2 tablespoons cheese over spinach. Roll starting with the spinach side and then wrap in plastic wrap and chill until ready to serve. Repeat with remaining tortillas.
Variation: Can be made the night before serving. One (8-ounce) container plain yogurt may be used in place of sour cream.
BLT Avocado Wraps
Makes 2 servings
2 medium whole-wheat tortillas
1 ripe avocado, mashed
1 tablespoon lemon juice
2 tablespoons mayonnaise
4–6 slices bacon, cooked and diced
1 cup shredded lettuce
1 medium tomato, diced
Place tortillas on plates. Mix together the avocado, lemon juice, and mayonnaise and spread over each tortilla. Divide bacon and layer in center of each tortilla. Sprinkle lettuce and tomato over top. Fold in the ends of each tortilla and roll in the sides to form a burrito-style wrap.
Ranch California Wraps
Makes 4 servings
4 boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
1/2 cup ranch dressing
4 burrito-size flour tortillas
1 avocado, peeled and cubed
2 tablespoons lime juice
1-1/2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup crumbled cooked bacon pieces
In a large frying pan, cook chicken strips in oil until juices run clear. Remove from pan and chill in refrigerator.
Stir dressing into chilled chicken. Equally divide the chicken mixture and spread down the center of each tortilla. Toss avocado cubes with lime juice. Layer lettuce, tomatoes, avocado, and bacon evenly over each tortilla and roll up burrito style.
Mandarin Chicken Wraps
Makes 2–4 servings
2 boneless, skinless chicken breasts
Asian seasoning or cumin, to taste
Olive or vegetable oil
Salt and pepper, to taste
4 large flour tortillas
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can mandarin oranges, drained
1/3 cup thinly sliced green onion
1 cup chow mein noodles
8 red lettuce leaves
Season chicken with seasoning or cumin. In a medium frying pan, brown chicken breasts in a small amount of oil until chicken is completely cooked. Season with salt and pepper. Remove chicken from pan.
Spread cream cheese over each tortilla. Using 2 forks, shred chicken, and then divide evenly over tortillas, leaving at least 1 inch uncovered on one side. Sprinkle oranges, onion, and noodles over chicken. Lay lettuce over top. Fold in the ends of each tortilla and roll in the sides to form a burrito-style wrap. Serve immediately or wrap individually in plastic wrap and refrigerate for up to an hour until ready to serve.
Italian Roast Beef Wraps
Makes 2 servings
2 large flour tortillas
6–8 slices roast beef
2 slices provolone cheese, cut in half
1 cup shredded lettuce
1 medium tomato, chopped
1/4 medium red or yellow onion, thinly sliced
2–3 tablespoons Italian salad dressing
Place tortillas on microwave-safe plates. Divide roast beef and lay over each tortilla. Place cheese halves lengthwise in the center of each tortilla. Microwave each tortilla 45–55 seconds, or until cheese melts. Divide lettuce, tomato, and onion evenly over melted cheese. Drizzle dressing over top. Fold in the ends of each tortilla then roll in the sides to form a burrito-style wrap.
Teriyaki Fish Wraps
Makes 6–8 servings
4 (6–8 ounce) white fish fillets
1 (12-ounce) jar teriyaki marinade
2 tablespoons canola oil
3/4 cup sour cream
3/4 cup honey mustard salad dressing
8 large flour tortillas
2 cups chopped lettuce
1 medium red onion, finely diced
2 medium tomatoes, diced
Cut fish fillets into chunks, place in a bowl, and cover with teriyaki sauce. Marinate for at least 2 hours in the refrigerator.
In a large frying pan over medium-high heat, sauté fish in oil until cooked.
In a small bowl, combine sour cream and dressing. Warm tortillas in microwave. Spread dressing mixture evenly over tortillas and layer the fish, lettuce, onion, and tomatoes on one side. Fold in the ends of each tortilla and roll in the sides to form a burrito-style wrap.
Variation: Use chicken instead of fish.
Tuna Melt Triangles
Makes 2–3 servings
3 medium, gordita-style flour tortillas
1 (12-ounce) can tuna, drained
1 (8-ounce) package cream cheese, softened
1 cup finely grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley
1 teaspoon lemon juice
Preheat oven to 350 degrees.
Cut each tortilla into quarters. Place triangles on a wire rack on a baking sheet or directly onto oven rack and bake 6–8 minutes. Turn triangles over and bake another 3–5 minutes, or until crisp and golden brown. Remove from oven.
In a medium bowl, mix remaining ingredients together and spread evenly over tops of tortilla triangles.
Place on a baking sheet and put on center oven rack. Broil 2–3 minutes, or until mixture is bubbly and golden brown.
Open-Face Pesto Quesadillas
Makes 2–4 servings
2 cups grated Monterey Jack cheese
4 medium flour tortillas
1 (6-ounce) jar pesto sauce
2 small tomatoes, thinly sliced
1/2 cup pine nuts or slivered almonds
Preheat oven to 350 degrees.
Sprinkle cheese over 2 tortillas and place remaining tortillas on top. Place in oven on a wire rack on a baking sheet or directly on rack and bake 6–8 minutes. Remove from oven and press tortilla flat with a clean dishtowel to remove any air bubbles. Turn tortillas over and bake 3–5 minutes more. Remove from oven.
Layer pesto sauce, tomatoes, and nuts over both of the tortilla stacks. Broil in oven until hot and bubbly.
Chicken Veggie Quesadilla Stacks
Makes 4 servings
1 red bell pepper
2 tablespoons vegetable oil
1 (16-ounce) container sour cream
3 cups cooked shredded chicken
2 cups grated zucchini
2 cups grated green bell pepper
6 tablespoons butter, divided
8 medium flour tortillas
2 cups grated Monterey Jack cheese
Sour cream
Salsa
Preheat oven to 450 degrees. Cut red bell pepper in quarters and toss in oil. Place on a baking sheet, cut side down. Bake for about 20 minutes at top of oven, or until pepper is lightly browned. Purée red bell pepper and sour cream in a blender. In a large frying pan, sauté chicken, zucchini, and green bell pepper in 2 tablespoons butter. Cook 5 minutes, or until vegetables are tender. Remove from heat and drain excess liquid. Add sour cream sauce.
Place 2 tortillas on a baking sheet. Spread 1/2 tablespoon butter on each tortilla and ladle 2/3 cup chicken mixture over top, spreading to the edges. Sprinkle with 1/4 cup cheese. Repeat 3 more times, ending with cheese on top. Bake 15–20 minutes, until hot and bubbly. Cut each tortilla stack into 4 wedges. Serve with a dollop of sour cream and salsa.
Chicken Fajita Quesadillas
Makes 8-10 servings
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cubed
1 envelope fajita seasoning mix
2 tablespoons water
1 red bell pepper, seeded and cut into bite-size pieces
2 green bell peppers, seeded and cut into bite-size pieces
1 red onion, thinly sliced
10 burrito-size flour tortillas
1-1/2 cups grated cheddar cheese
1-1/2 cups grated Mexican-blend cheese
Preheat oven to 350 degrees.
In a large saucepan, heat oil. Stir in chicken and cook until no longer pink, stirring frequently. Add seasoning mix, water, bell peppers, and onion; cook 7–8 minutes, or until vegetables are tender. Layer half of each tortilla with cheddar cheese, chicken mixture, and Mexican-blend cheese. Fold tortillas in half over meat and cheese and place on baking sheets. Bake 8–10 minutes, or until cheese melts.