Wrap it Up, Iíll Take it
The sandwich. I've sampled countless variations of this delectable and ingenious American icon. But one question remains. Which one is the best? – Adam Richman, host of Adam Richman's Best Sandwich in America
As we hung on to the handles hanging from the jeep’s roll bar, our chattering tour guide pointed out the ice grotto under the dramatic waterfall near the top of the mountain. Then the talk turned, as it so often seems to do, to food. Which restaurant would be best for dinner? As we jostled along beyond the tree line our guide spoke at length about his favorite eateries. Later that afternoon we took advantage of my favorite modern convenience – restaurant menus on websites.
The sandwich my son ordered was a mountain of ham, Swiss cheese, avocado, tomato slices, and bean sprouts all on toasty marbled rye. “This is great! It would be even better in a wrap.” He was right, but what kind of wrap? Should I make tortillas or flatbread? Would a large leaf of iceberg lettuce do the trick? Even calorie counting foodies love to mix and match the fillings and wraps.
You could buy prepared wraps, fill them, and roll them for a quick to eat treat. But all prepared foods have the same little problem: the ingredient label and pesky little things like sodium. Read the label on your favorite processed wrap. Then take control over what you eat and make your own. It's easy.
Recipes for wrap breads:
Wheat Tortillas are simple and fun to make. Give them a try tonight.
Keep a bag of Masa Flour on hand and, with a little practice, you can create your own fat free Corn Tortillas in about 10 minutes.
I tried this delicious Soft Wrap Bread from Taste Of Home with the filling from my son's sandwich. It was perfect.
Need to be gluten free? You can still wrap it up with Gluten Free Millet Buckwheat Wraps from the Gluten-Free Goddess.
Once you have your wrap, fill it with one of these great ideas from Calorie Count Members:
Sheila - a soft wrap with seasoned pork cubes, with cut up tomato and onion with tzatziki sauce
Meganr - Grilled tempeh, red pepper, onion, summer squash (etc) fajitas on whole wheat tortilla
Randi - corn, beans, peppers, avocado & tomato
Suchit - bean sprout, slivered cucumber, carrots, mints, cilantro, rice noodle tofu wrapped in rice paper and served with chili peanut sauce
Bridgette - spinach leaves, lettuce red onion, pickles, tomatoes, banana peppers, cucumbers, mustard, salt/pepper
Neil - Sautéed Spinach, Roma Tomatoes Garlic and Cod Fish
Elsa - scrambled eggs, spinach, and salsa
Susan - banana, strawberry jam, lemon zest in a crepe
Meghan - spinach, feta cheese, olive oil and cucumber
Donna - lamb, feta, tzatziki, cucumber, tomato, onion
CarolineK - Tuna, mango, and spinach
Sharpshootinstar - Tortilla plus banana & peanut butter or Lettuce wrap plus sprouts and avocado
Sandra - Tomato, cucumber, red onion and hummus
Susan and Mageeg - A nice chicken korma wrapped in naan
Mageeg - Spring rolls with shrimp
Jannid - Guacamole, lettuce, onion, tomato, and Serrano peppers (bacon optional)
Rosemary - Chickpeas, rice, corn, salsa, guacamole, cheese or falafel, tahini, lettuce, tomato, red onion, peppers
Joyce - Seasoned ground beef, lettuce, tomato, cheese, and hot sauce in a fried corn tortilla
Sherri - Turkey, Swiss, lettuce, tomato, mayo, salt, pepper in a flour tortilla
Laura - hummus and avocado in a pita
What is your favorite flatbread filling? Do you prefer a lettuce wrap or whole grain? Have you ever made a homemade tortilla? Do you prefer wheat flour or corn? Naan or pita? Sauteed veggies or raw? Do you assemble your wrap and take it ready to eat or bring all the parts and put it together at work? Do you have that great chicken eaten with lettuce wraps? How do you season the tofu for a wrap? What sort of sauce do you make to give extra pizazz to your wrap? Share your recipes with everyone here! If you would like your recipe to be considered for CC Palate, please send it to me via pm!