Wraps

May 2003

Wraps - tortilla or lettuce parcels stuffed with any filling imaginable - are showing up on menus everywhere. They are perfect boating cuisine because they are quick and easy to prepare in a small galley and easy to eat without utensils. The most common and widely available wrapper is a tortilla. Some people even like to make wraps using lettuce, instead (one of Joe and Peggy’s specialties aboard “Jessica Lourdes”). Butterhead lettuce works nicely for wrapping around fillings because the leaves are large and can fold without breaking. We frequently have Wraps for Breakfast on Solitaire. It takes only a minute to scramble some eggs, sprinkle them with a little cheese and salsa, and roll them up in a tortilla (see hints on rolling a parcel on the preceding page). Another easy breakfast wrap is peanut butter, honey and bananas (Elvis would have loved it). Wraps can do everything a sandwich can, plus a whole lot more. Roll up the makings of a Reuben, BLT or Club sandwich in a tortilla. Any meal you can put on a dinner plate, you can roll up in a wrap. I’ve included some wraps that you may want to try. The recipe for Steak and eggs wrapped in a flour tortilla with peppers, mushrooms and onions will impress your guests!

Steak and Egg Breakfast Wrap - Marinate a 1 lb. Sirloin steak in the following: ¼ Cup Worcestershire sauce, 2 T. Oil, 1 T. Lime Juice, ¼ Cup chopped cilantro, ¾ Cup chopped tomatoes, ½ Cup chopped red onion, salt, and pepper. Grill steak under a preheated broiler or on a grill for 4 minutes on one side and 1 minute on the other. Remove from heat, dice into small cubes and set aside. Pour marinade into a medium saucepan and bring to a simmer over medium heat. Add 1 Cup chopped green peppers, 1 Cup chopped mushrooms and 1 clove of garlic (crushed); simmer for 10 minutes. In a lightly oiled skillet, cook and scramble 6 eggs to desired firmness. Season eggs with hot pepper sauce, salt and pepper. Warm tortillas and line with meat and vegetables; place eggs on top. Wrap and serve.

Chicken Sate Wraps - The ingredients may sound a little weird, but they taste great in this easy Indonesian-style snack. Heat 4 Fat free flour tortillas according to package directions. Spoon ½ cup of chicken mixture down center of each tortilla and top with 1/3 cup slaw (angel hair packaged). Roll up, cover and chill. Slice each roll into four pieces and serve on a platter.

Sauté vegetables:

1/3 Cup matchstick-cut carrots
1/3 Cup chopped green onions

1/3 Cup chopped mushrooms

1 garlic glove, chopped
Add the following, cook 1 minute:

2/3 Cup light coconut milk

1 T. Soy Sauce

1 T. Rice Vinegar

3 T. creamy low fat peanut butter

1 Teaspoon curry powder

Ground red pepper to taste

2 cups cooked chicken (shredded)

Chicken Lettuce Wrap - Mix ingredients and sauté in 1 T. sesame or other oil until cooked through (about 4 minutes). Serve with lettuce leaves, chopped green onions and chopped roasted peanuts. To eat, scoop mixture into a lettuce leaf, roll up and eat.

1 lb. ground Chicken (or Turkey)

1 T. Basil

2 T. Soy Sauce

2 T. Lime juice

2 garlic cloves, chopped

1 jalapeno chili, chopped

1 Tsp. Sugar

1 Tsp. Hot Pepper

1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 1/2 lb large shrimp peeled

Pulse sour cream, mayonnaise, basil, chives, 1/4 teaspoon salt, and pepper in a blender until herbs are finely chopped and mixture is pale green. Bring 2 quarts water, lemon juice, and remaining 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine. Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel. Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 cups shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.

Lay the salmon filet on a sheet of aluminum foil. Fold and seal the foil together to enclose the salmon inside. Bake in a 375-degree oven for 30 minutes or grill until the salmon flakes easily with a fork. While the salmon is baking, cook the rice. During the last few minutes of the salmon's cook time, warm tortillas. Cut salmon into 4 equal pieces. Fill each tortilla with a piece of salmon, 1/8-cup cooked rice, ¼ cup cheese, and 1 T. red onion. Drizzle with ranch dressing and roll-up