Wrap

This pita wrap is bulging with vegetables combined with a lime and sour cream dressing.

This wrap is a quick and easy twist on one of my favorite pizzas. I love the combination of barbecue sauce and goat cheese dripping from meaty bites of fresh chicken with a kick of fresh cilantro. Yum! I think you will too.

This wrap is filled with plenty of fresh ingredients. To make it easier to handle, be sure to finely shred the lettuce and cut the chicken into cubes, as this really is an overstuffed wrap—after all, the drippier the better (and more decadent!), right?

Open-ended wraps are a great way to ensure a balanced meal. A recommended serving of protein is about 4 ounces per adult meal. To fully encase that much protein in a tortilla, you would have to use a tortilla that’s higher in carbs than advised. So I keep many of my wraps partially open. That way I can stuff plenty of ingredients in them while keeping my meals in check. In this case, it’s a balanced meal that happens to be brimming with fillings.

Some fresh salsas or pico de gallos contain a lot of moisture. If your salsa or pico de gallo seems watery, drain it in a strainer to prevent the burrito from becoming soggy. Though it will take a bit longer, you can use turkey filets and cut them into strips if your store doesn’t carry the strips. Or, better yet, ask your butcher to cut the filets into strips for you so you don’t spend any unnecessary time in the kitchen.

To brie or not to brie . . . that is the quandary for many. Well, now that I’ve found ways to stave off the cravings without overindulging, I’m definitely a happy camper. Though the flavor is subtle here, the brie is great paired with the cranberry sauce and arugula leaves. In minutes, you’ll feel like you’re eating at a gourmet sandwich shop, but without the gourmet sandwich consequences.

I love changing this wrap by purchasing an assortment of tortillas; La Tortilla Factory makes excellent pumpernickel tortillas, while Tumaro’s makes jalapeño and cilantro and even pesto varieties. Just be sure to read the labels. You don’t want to accidentally grab one with an exorbitant amount of calories or fat.

Although white rice is always included in the fast-food version of this dish, I left it out here. It would have added about 100 calories per serving, and these burritos are really good without it—even better, I think. If you can’t find corn salsa, buy fresh refrigerated salsa and stir in some low-sodium canned corn.

Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.

Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.

This one reminds me of the California surfer scene. It’s a way-cool mega-rito, dude!

Awesome tasting and so different from the previous recipe, you could eat these two nights in a row and not feel redundant (as long as you go for Mexican food!).

Choose your wrap: the Bibb will be soft, the iceberg will be crunchy. Like the difference between flour and corn tortillas.

Here’s a superb use for leftovers of Instant Tofu and Mixed Vegetable Stir-Fry. Or do it the other way around: Make the stir-fry especially for these wraps and serve the remainder over rice or noodles the next day.

A basic tossed salad is transformed into a crunchy sandwich by wrapping it up. This makes a great side dish for grain, bean, pasta, and soy entrées.

Here’s an enjoyable way to serve a modified version of eggplant Parmigiana that’s lighter than the more customary eggplant hero sandwich.

Refried beans to the rescue once again—this time in a room-temperature wrap that’s a delight to serve to lunchtime company or pack into a brown-bag lunch or picnic.