Friday, June 29, 2012
“Wrap”- This Around Your July 4th Celebration!
Don’t overstuff, less is more and don’t overcrowd the grill either. You want to cook everything evenly and you want the heat to circulate around your packets. Corn husks, fresh or dried have to be soaked at least an hour before grilling to reduce chance of burning. One more tip is, instead of using bamboo skewers for vegetables, use rosemary branches instead. Make sure you pull the leaves off and use your bare branch for your skewer; it will flavor your veggies or fish delightfully.
Now, to the wraps you can eat. The “wrap” sandwiches are variations of traditional sandwiches, but the bread is different. They are basically made of a flat type of bread and is spread with a hot or cold filling and rolled up. Wraps are a great way to use up leftovers, but your imagination is endless. To create a wrap, it is best to prepare all of your ingredients before you start. To assemble, either spread ingredients over the entire roll, leaving a 1-inch border all around, or spoon filling in a row down the center of the roll. Once it is filled, fold one end of the roll over the filling about 1-inch (this will keep filling from falling out the end). Then fold the other side of the roll over filling and now roll into a bundle. Next, wrap your wrap in clear plastic wrap and refrigerate. This will help keep the rolls shape. Then you can cut your wrap diagonally or in round rolls and enjoy.
My recipe this week is a wrap that I created for a lunch with my sewing group. I call it my “Chicken Surprise Wraps.” Everyone loves these flavorful wraps. This recipe is a very easy and refreshing. It’s an enjoyable way to have a cool July 4th celebration. Enjoy!
2 Flour Tortilla 12-inch Fajita size (8 count)
2 boxes Perdue Shortcuts Chicken strips (9 oz)
1 package of pre-washed spinach leaves (6 oz)
1 box Oscar Mayer Bacon fully cooked (12 count)
1 bag of Diamond Sliced Almonds (2.25 ounces)
1 bottle of your favorite Ranch dressing mix
2 jars of Roasted Peppers (olive oil & garlic) (12 oz)
Spread 2 tablespoons of Ranch dressing in center of each tortilla. Layer with the spinach leaves, a couple of strips of chicken, 2 slices of bacon, piece of roasted peppers, and then sprinkle with a hand full of sliced almonds. Roll up tightly and cut in half. Keep in refrigerator till ready to serve. Serves: 8-12 according to how much you put in them.
Till Next Time……..
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Posted by Dottie at 4:24 PM