* Exported from MasterCook * Wrap: The Grecian Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Volume 2-2, Feb.'99
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 large lettuce leaf -- torn into thirds
1 flour tortilla -- 6-inch
2 tablespoons cottage cheese
2 tablespoons canned tuna -- drained
1 teaspoon chopped black olives
1 teaspoon vinaigrette -- (oil and vinegar)
1 1/2 tablespoons fresh oregano * -- finely chopped
1 1/2 tablespoons green pepper -- finely chopped
2 tablespoons tomato -- finely chopped * 1 teaspoon dried oregano may be substituted for fresh oregano. Place the lettuce evenly over the tortilla. In a small bowl, mix the
cottage cheese, tuna, black olives and vinaigrette. Spread evenly over
the lettuce. Sprinkle the oregano, green pepper and tomato evenly over
the cottage cheese mixture. Roll up, placing on plate, seam down. Eat
immediately or refrigerate. Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com>
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Contributed to FareShare, February 26, 1999, Y2V2-21
Sherilyn Schamber at sherilyn@inreach.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Wrap: The International Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Volume 2-2, Feb.'99
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon mayonnaise
1/8 teaspoon sesame oil
1 flour tortilla -- 6-inch
1/2 cup chicken breast -- fried, thinly sliced
1/4 cup chopped water chestnuts
1/4 cup shredded Wisconsin Muenster Cheese
1/4 cup mesclun -- (baby field greens)
-- or
thinly shredded romaine lettuce In a small bowl, mix the mayonnaise and sesame oil. Spread mixture
over the tortilla. Arrange the chicken slices over the tortilla.
Sprinkle on the water chestnuts and shredded Wisconsin Muenster.
Spread the mesclun over all. Roll up. Place on plate, seam side
down. Eat immediately or refrigerate. Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com>
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Contributed to FareShare, February 26, 1999, Y2V2-21
Sherilyn Schamber at sherilyn@inreach.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
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* Exported from MasterCook * Wrap: The Islander Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Volume 2-2, Feb.'99
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 tablespoons Wisconsin Ricotta Cheese
1 tablespoon milk
2 teaspoons sugar
1/8 teaspoon ground cinnamon
1 flour tortilla -- 5-inch
1/8 cup shredded sweetened coconut
1/4 cup banana -- diced
1 tablespoon chopped macadamia -- or other nuts
4 Maraschino Cherries -- chopped
10 whole red raspberries Measure the ricotta into a small bowl. Stir in the milk. In another
small bowl, measure the sugar. Stir the cinnamon into the sugar. Set
1/8 teaspoon of the cinnamon sugar aside; mix the remainder into the
ricotta. Spread the ricotta-sugar mixture over the tortilla, leaving a
little room around the edge. Then layer the coconut, banana, nuts and
cherries, sprinkling evenly over the tortilla. Place the raspberries
evenly around the tortilla. Roll up, placing seam-side down.
Sprinkle the reserved 1/8 teaspoon of cinnamon sugar over the top of
the wrap. Eat immediately or refrigerate 1-2 hours to blend flavors. Makes 1 wrap. Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com>
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Contributed to FareShare, February 27, 1999, Y2V2-22
Sherilyn Schamber at sherilyn@inreach.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap: The New Orleans Wrap Recipe By : Best of Midwest Market/Dairy Council, Wisconsin
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Volume 2-2, Feb.'99
Wraps Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 flour tortilla -- 6-inch
2 slices mortadella -- thin, or bologna
3 slices Genoa salami -- thin
2 tablespoons celery -- diced
1 tablespoon green pepper -- diced
1 teaspoon Italian salad dressing
1/4 cup Wisconsin Provolone Cheese -- shredded Place the mortadella slices, then the Genoa salami slices evenly on
the tortilla. Sprinkle celery, olives and green pepper evenly over
the meat. Dribble the salad dressing over all. Sprinkle the
Wisconsin Provolone Cheese evenly all over. Roll up and place on
plate, seam-side down. Eat immediately or refrigerate. Makes 1 wrap. * If you like things spicy, add 1 chopped pepperoncini with the celery,
olives and pepper. Contributed to FareShare, February 28, 1999, Y2V2-23
Sherilyn Schamber at sherilyn@inreach.com
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap: Tips For Making Wraps Recipe By : Best of Midwest Market/Dairy Council, Wisconsin
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-2, Feb.'99 Tips Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Text Tips Be sure you choose flour tortillas because they contain a little
fat and will roll without cracking. Corn tortillas contain no fat,
are drier and will split when rolled cold.
When placing ingredients on the tortilla, leave an empty edge (1/4
to 1/2 inch wide) around the outside rim. After you've layered all ingredients on the open tortilla, gently
pat firm with the palm of your hand. Always roll the tortilla
starting with the edge closest to you. You may find that you have
too much filling when you roll the tortilla. Let the excess come
out; scrape aside and finish rolling the wrap. Always place the rolled tortilla seam-side down on a plate or flat
surface. Once the tortilla is rolled, gently press down on top with
the palm of your hand. This firms the ingredients and makes the wrap
easier to slice and/or eat. Many wraps look very pretty sliced into rounds since you can see
the different textures and colors of the foods. The wraps should
be sliced on the diagonal with a sharp (not serrated) knife. A dull
knife will not cut cleanly through the tortilla and will pull the
wrap apart. Although the wraps can be eaten immediately, many taste better when
refrigerated an hour or two so the flavors can blend and mellow. To
refrigerate, wrap the wrap in plastic wrap. This will help firm the
roll's shape. World of Tortilla Wraps from the Best of the Midwest Market and Dairy
Council of Wisconsin Shared by Sherilyn Schamber, CA, USA <sherilyn@inreach.com>
Cooking Information Center and Recipe Exchange Group (REG)
http://home.inreach.com/sherilyn/cic.htm
Contributed to FareShare, February 20, 1999, Y2V2-16
Sherilyn Schamber, CA, USA at sherilyn@inreach.com
Formatted in MasterCook by Art Guyer, thepoint@beachlink.com
Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - | 
