Wrap It Up

GREEK BEEF, CHICKPEA AND GREEK SALAD WRAPS WITH TZATZIKI (RECIPE PAGE 32)

Wrap It Up BY ROBIN ASBELL Roll a delicious lunch or dinner into one tasty bundle

Serving up a three-course meal sometimes just seems like too much—too many dishes to make, too much to clean up. That’s when you can look to these wrap sandwiches that roll all the tastes of a meal into a tasty, handheld bundle.

In this ever-evolving culinary world of ours, we tend to take something we love, like a burrito—perhaps the original wrap—and start riffing on it. The flour tortilla can be a vehicle for everything from standard sandwich fillings to salads once we start calling it a “wrap.” In these recipes, I took some popular meal combinations and transformed them into handheld wraps. Roast beef and potatoes? Yes, it’s a delicious wrap. A sheet pan chicken dinner? Fantastic as a wrap. You get the picture. Somehow, a meal is just a little more fun when you “wrap it up.” For these meal-sized wraps, look for jumbo flour tortilla wrappers with a span of at least 10 inches. White, whole-wheat and spinach tortillas can be used interchangeably in all of these recipes.

PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

Greek Beef, Chickpea and Greek Salad Wraps with Tzatziki

MAKES 4 SERVINGS

In this whole-meal wrap, you have the option of using ground beef or a plant-based option such as Beyond Beef. Sautéed with onions and oregano, you might not even know the difference, especially with the deluxe Greek salad stuffed into these big fat Greek-style wraps.

For the Tzatziki 1 cup chopped cucumber 1 cup plain Greek yogurt ½ teaspoon dried dill weed 1 teaspoon salt ½ teaspoon black pepper

For the Salad 4 cups chopped romaine lettuce 1 (15-ounce) can chickpeas, drained 1 cup grape tomatoes, sliced ½ cup pitted kalamata olives, sliced 2 medium pickled peperoncini, sliced 4 ounces feta cheese 3 tablespoons extra virgin olive oil, divided 2 teaspoons red wine vinegar

2 large onions, chopped 2 cloves garlic, minced 16 ounces lean ground beef or plant-based meat alternative 2 teaspoons dried oregano 1 teaspoon salt

4 large flour tortillas

1. First, make the tzatziki. In a medium bowl, combine the cucumber, yogurt, dill, salt and pepper, and stir to mix well. Reserve. 2. Make the salad: In a large bowl, combine the romaine, chickpeas, tomatoes, olives, peperoncini and feta. In a cup, whisk 1 tablespoon of the olive oil and the red wine vinegar and reserve. 3. In a large sauté pan, warm the remaining 2 tablespoons olive oil over medium-high heat, add the onion and sauté for about 2 minutes. Sprinkle in the garlic, then crumble in the ground beef (or Beyond Beef). Add the oregano and salt as you stir, breaking up the meat as you cook. When the meat (or meat substitute) is cooked through, remove pan from heat. 4. Drizzle the reserved olive oil mixture over the romaine mixture and toss to mix. 5. Lay out the tortillas. In the center of each, place about 3/4 cup ground beef. Top with 1 cup romaine mixture and 2 tablespoons of tzatziki. Fold in the sides of each tortilla, then roll up to make a wrap. Place on a plate, seam side down. Serve hot.

Big Hippie Wrap with Curried Kidney Beans and Kale

MAKES 4 SERVINGS

When you crave something hearty, healthy and delicious, make this wrap. A quick simmer in coconut milk makes the kale soft and creamy. Tender kidney beans and nutty quinoa complete the trio of super healthful foods all rolled into one colorful wrap.

¾ cup quinoa 1¼ cups water

1 cup coconut milk 1 teaspoon curry powder ¼ teaspoon cayenne pepper 8 ounces kale, stemmed and chopped 2 (15-ounce) cans kidney beans, rinsed and drained ½ teaspoon salt 1 cup coarsely chopped roasted cashews, divided

4 large spinach tortillas

1. In a small pot, bring water to a boil, then add quinoa, return to a boil, and then reduce heat to low and cover the pot. Cook 15 minutes, until the water is absorbed and the quinoa is tender. Remove from heat and fluff the quinoa with a fork. 2. In a large sauté pan, pour the coconut milk and place over medium high heat. Add the curry powder and cayenne pepper and stir. Bring to a boil. Add the kale and stir, turning the leaves until the kale turns dark green and shrinks, about 2 minutes. Add the kidney beans and salt and stir. Continue boiling until the beans are heated through and the coconut milk coats the greens, about 4 minutes. 3. Place the tortillas on the counter. Scoop about ½ cup quinoa and place in the center of each tortilla, then top with about 1 cup cooked greens mixture. Sprinkle each with 2 tablespoons chopped cashews, then fold in the sides and roll up. Place seam side down on a plate and serve.

HOW TO PACK A WRAP

These wraps are fantastic when assembled hot and fresh, but part of the appeal of a wrap is its packability. The best way to pack your wrap is to make all the elements in the recipe and let the warm parts cool completely. Once cooled, place a 16-inch-long piece of plastic wrap or waxed paper on the counter and assemble the wrap on top of it as directed in each recipe, so it is easy to simply roll the wrap in the plastic or waxed paper and then fold the ends over. Refrigerate up to 2 days. Then you can peel back the plastic wrap or waxed paper on one end and eat it, unwrapping as you go. To warm, unwrap one end of the plastic wrap or waxed paper and place on a plate to microwave on high for about 3 minutes. If desired, unwrap and pan sear the wrap instead.

BIG HIPPIE WRAP WITH CURRIED KIDNEY BEANS AND KALE

SCALLION RICE AND HONEY-SOY SHRIMP WITH SESAME CAULIFLOWER

Scallion Rice and Honey-Soy Shrimp with Sesame Cauliflower

MAKES 4 SERVINGS

Three simple parts come together in this zesty wrap. Tender, honey-soy coated shrimp rest atop sesame-lemon cauliflower and scallion-spiked rice for a threecourse meal in one easy-to-pack bundle. Use small, already deveined shrimp for a streamlined process. If frozen, you can thaw them in 10 to 20 minutes in a colander under a slow trickle of cold water.

For the Rice ¾ cup water ½ cup long-grain white rice 2 scallions, chopped

For the Cauliflower 3 cups cauliflower florets 1 tablespoon tahini 1 tablespoon fresh lemon juice ½ teaspoon salt

For the Shrimp 1½ pounds fresh large shrimp, peeled and deveined 2 tablespoons honey 2 tablespoons soy sauce ½ teaspoon red pepper flakes 1 teaspoon sesame oil

4 large flour tortillas

1. In a small pot with a lid, bring water to a boil, then add the rice and return to a boil. Cover, reduce to low heat and cook for 15 minutes. When all the water is absorbed, remove pot from heat and stir in the scallions. 2. Set up a steamer and steam the cauliflower for about 4 minutes. 3. While the cauliflower cooks, stir the tahini, lemon and salt in a medium bowl. 4. When the cauliflower is tender, drain well, then add to the tahini mixture and turn the bowl, scraping the bottom of the bowl with a spatula, until coated. 5. Peel and devein the shrimp and pat dry using paper towels. Chop the shrimp into ¾-inch long pieces and reserve. 6. In a cup, mix the honey and soy sauce and reserve. To serve, warm the sesame oil in a large sauté pan over medium heat, then add the chopped shrimp and red pepper flakes. Stir until the pan is sizzling and the shrimp is turning pink, about 2 minutes. Stir the honey and soy sauce and pour over the shrimp in the pan and stir until the pan is nearly dry and the shrimp is coated. Remove from heat. 7. Place four tortillas on the counter. In the center of each, place ⅓ cup of the cooked rice mixture. Scoop ¾ cup of the cauliflower mixture on top of that, then ¼ of the shrimp, about ½ cup. Drizzle any leftover sauce from the pan over the shrimp so that it will seep down into the rice. Fold in the sides of each tortilla, then roll up and place, seam side down, on a plate. Serve hot.

Roasted Balsamic Chicken and Red Peppers with Fresh Mozzarella and Basil

MAKES 4 SERVINGS | PHOTO ON PAGE 2

Chicken and sweet bell peppers go well together, especially when glazed with tangy balsamic vinegar. A quick roast on a sheet pan is all it takes, then the addition of creamy fresh mozzarella and basil give it the familiar Italian flavors we love on pizza. To melt the mozzarella, pan sear or microwave the wrap until hot.

1 pound boneless, skinless chicken breast 1 large red bell pepper 1 small onion 1 tablespoon extra-virgin olive oil 1 tablespoon balsamic vinegar ½ teaspoon salt 8 ounces fresh mozzarella pearls 1/4 cup fresh basil 4 large flour tortillas

1. Heat the oven to 400°F. Slice the chicken across the grain into ½-inch wide pieces and place on a baking sheet. Thinly slice the pepper and onion and add to the chicken. 2. In a cup, whisk the olive oil and vinegar, drizzle over the chicken and peppers and sprinkle with the salt. Toss to coat. 3. Roast for 30 minutes, until the chicken is cooked through and lightly browned. Place the baking sheet on a rack to cool. 4. To assemble, stir the mozzarella and basil into the chicken mixture. Lay out the tortillas and place about 1 heaping cup of the filling in the center of each tortilla. Fold in the sides and roll up the tortilla. Place seam side down on a plate and serve.

Roast Beef, Potatoes and Spinach with Melty Cheddar

MAKES 4 SERVINGS

If your favorite meal is roast beef and potatoes, you will love this quickto-assemble, portable version. A pan of hot, crispy roasted potatoes is tossed with spinach, then topped with cheddar and sliced deli roast beef—you’ll never miss waiting for a roast to come out of the oven.

1½ pounds (about 20) fingerling or new potatoes 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 2 cups baby spinach, coarsely chopped 2 large scallions, chopped 4 ounces (1 cup) shredded sharp cheddar cheese ¾ pound cooked roast beef, thinly sliced, divided 4 large flour tortillas

1. Heat the oven to 400°F. Cut the potatoes into bite-sized chunks and place on a rimmed sheet pan. Drizzle potatoes with olive oil and sprinkle with salt and pepper. Roast for about 20 minutes, until the potatoes are tender when pierced with a paring knife. 2. Briefly remove the pan from the oven, add the spinach and scallions to the pan and use your spatula to turn and mix. Put the pan back in the oven for 1 minute to wilt the spinach, then remove pan from oven and place on a rack. 3. Lay out the tortillas. On each tortilla, place about 1 cup potato mixture in the center. Cover the potatoes with 1/4 of the cheese (about 1/4 cup) and 1/4 of the beef slices (about 3 slices). Fold in the sides of the wrap, then roll the wrap into a cylinder. Place on a plate, seam side down and roll the remaining wraps. If desired, pan sear to crisp the tortilla (see box below). 

HOW TO PAN SEAR A WRAP

The soft flour shell of your wrap is appealing right out of the package. But if you like to add a little crunch, try pan searing. All you need is a large sauté pan and a little bit of neutral oil (such as canola or avocado). Place your pan over medium-high heat and add a little oil. Let heat for a few seconds, then place two wraps in the pan, seam side down. Let the wrap cook, undisturbed, for 1 to 2 minutes per side, turning with tongs.

SCALLION RICE & HONEY-SOY SHRIMP W. CAULIFLOWER:

PER SERVING: CALORIES 510; FAT 8g (sat. 2g); CHOL 275mg; SODIUM 1670mg; CARB 70g; FIBER 4g; SUGAR 13g; PROTEIN 44g

BIG HIPPIE WRAP W. CURRIED KIDNEY BEANS & KALE:

PER SERVING: CALORIES 520; FAT 26 (sat. 12g); CHOL 0mg; SODIUM 640mg; CARB 55g; FIBER 12g; SUGAR 3g; PROTEIN 20g

ROASTED BALSAMIC CHICKEN & RED PEPPERS:

PER SERVING: CALORIES 560; FAT 22g (sat. 11g); CHOL 125mg; SODIUM 1220mg; CARB 45g; FIBER 3g; SUGAR 5g; PROTEIN 47g

GREEK BEEF, CHICKPEA & SALAD WRAPS W. TZATZIKI:

PER SERVING: CALORIES 810; FAT 37g (sat. 11g); CHOL 100mg; SODIUM 2750mg; CARB 75g; FIBER 11g; SUGAR 17g; PROTEIN 47g

ROAST BEEF, POTATOES & SPINACH W. MELTY CHEDDAR:

PER SERVING: CALORIES 670; FAT 26g (sat. 7g); CHOL 100mg; SODIUM 1110mg; CARB 70g; FIBER 5g; SUGAR 4g; PROTEIN 38g