I love wraps. Lettuce, flatbread or tortillas – they are all fun vehicles to use leftovers from the fridge. Shayna and I are presenting a “What to Eat During Treatment” class this week at Cancer Wellness at Piedmont West, and she suggested the wraps that we have enjoyed before during a similar event. Done – Here are two new recipes to try! But even if you aren’t in treatment – here are a couple of easy and delicious ideas that you can roll for dinner tonight!
Greek Salad Wrap
4 Whole Wheat Tortillas
1 Recipe *White Bean Dip
1 Tsp Dried Oregano
1 Cup Spinach
1 Roasted Red Pepper
1 Cup Chopped Tomato
¼ Cup Chopped Kalamata Olives
½ Cup Feta Cheese
Spread each tortilla with some white bean dip and sprinkle with the dried oregano. Arrange the Spinach, Red Pepper, Tomato, Black Olives and Feta on top and roll the tortilla. Wrap in plastic and refrigerate.
*White Bean Dip
2 Garlic Cloves
2 cups drained Cannellini (white kidney beans) drained and well rinsed
¼ cup virgin olive oil
Salt and pepper to taste
2 Tsp ground cumin
1 Tbsp freshly squeezed lemon juice
½ Tsp cayenne pepper
Place the garlic cloves in the processor and finely chop. Add the beans, oil, salt, pepper, cumin, lemon juice and ¼ tsp of cayenne to the food processor and process until well mixed but still slightly chunky. Taste for seasonings and adjust with additional salt and pepper if desired.
Rotisserie Chicken or (Grilled Salmon) Wrap
2 Cup Shredded Chicken or Flaked Salmon
1 (15 OZ) can Black Beans, drained and rinsed
½ Cup Plain Non Fat Greek yogurt
2/3 cup Salsa
1 Cup Grape Tomatoes, Halved
2 Avocados, Sliced
1 Cup Grated Lowfat Pepper Jack cheese
2 Cups Shredded Napa Cabbage
In large bowl, combine salmon, beans, yogurt, and taco sauce and mix gently. Make a bed of lettuce inside each tortilla. Place the tomatoes, avocados, and cheese on top and roll. Wrap in plastic and refrigerate.