Wraps are an easy and versatile way to enjoy a quick lunch. This recipe is a favorite of the women at Green Mountain, but the variety is limited only by your imagination and the items you may have in your refrigerator. Start by topping a flour tortilla with some protein foods such as turkey, chicken, other lean meats and/or any variety of cheeses. Add some vegetables such salad greens, carrots, red or green peppers, corn, thinly sliced onion; some fresh or dried fruit-apples pears, melon, pineapple, dried cranberries, cherries, raisins; garnish with a few nuts and a dollop of dressing or yogurt for flavor.
(Makes 1 wrap)
1 (8-inch) flour tortilla
1 tablespoon strawberry yogurt
2 lettuce leaves (or about ½ cup shredded lettuce)
1 ounce cooked sliced turkey
1 ounce (about ¼ cup) shredded cheddar cheese
1-2 tablespoons shredded carrot
¼ apple, thinly sliced
1 tablespoon chopped pecans
1 tablespoon dried cranberries (optional)
Warm tortilla according to package directions. Spread yogurt on tortilla. Layer tortilla with lettuce, turkey, shredded cheese, shredded carrot and apple slices. Sprinkle with chopped pecans and dried cranberries; roll up. Cut wrap in half. Serve.
To make wrap, layer 2 tablespoons of shredded cheese on the each wrap; top with ½ cup vegetable mixture and several slices of portabello mushrooms. Roll and bake until warm and crispy. Cut in half. Serve with 1-2 tablespoons Savory Yogurt Topping.
Time Saving Tips
Instead of making the oil and vinegar marinade, use a bottled balsamic vinaigrette and/or use a prepared yogurt dip as a garnish. The vegetables can be prepared ahead of time and reheated in the oven with the finished wrap. Leftovers? This wrap freezes well, too!
Savory Yogurt Topping
1/3 cup plain yogurt
2 tablespoons garlic-flavored oil
Mix all ingredients well.