Frank's secrets for summertime wraps

Print
Email
|

wwltv.com

Posted on June 27, 2011 at 12:11 PM

Updated Tuesday, Jun 28 at 9:29 AM

The Possible Ingredients

 

  • Plain or flavored flour tortilla wraps
     
  • Mayonnaise
     
  • Extra virgin olive oil
     
  • Butter, softened
     
  • Romaine lettuce (lotus wrap plus filling)
     
  • Iceberg lettuce (lotus wraps)
     
  • Ripe tomatoes, thinly sliced
     
  • Carrots, matchstick cut
     
  • Pickled asparagus, drained
     
  • Avocados, sliced into eighths or mashed
     
  • Roasted red bell pepper strips, drained
     
  • Fresh green bell pepper, thinly sliced
     
  • Black beans, drained
     
  • Shoe peg corn, drained
     
  • Bean sprouts, chilled
     
  • Green onions, chopped
     
  • Vidalia onion rings, when in season
     
  • Red onion rings, thinly sliced
     
  • Cilantro, chopped
     
  • Parsley, chopped
     
  • Turkey slices, extra thin
     
  • Ham slices, extra thin
     
  • Pastrami, thinly sliced
     
  • Prosciutto, thinly sliced
     
  • Liver cheese, sliced and only slightly chilled
     
  • Lean ground beef (sautéed)
     
  • Crawfish, chopped & mixed with mayo & seasonings
     
  • Pan sautéed shrimp, chopped
     
  • Lump or claw Louisiana blue crab, picked and de-shelled
     
  • Roasted chicken, cut into strips
     
  • Meatballs, oven baked
     
  • Ultra-thin cheese slices, Swiss, Cheddar, or Monterey Jack
     
  • Philadelphia cream cheese, softened
     
  • Sour cream
     
  • Greek yogurt, unflavored
     
  • Italian olive salad
     
  • Salsa, chunky style
     
  • Lemons or limes, thinly sliced
     
  • Jalapenos, sliced
     
  • Baby spinach leaves
     
  • Sea or Kosher salt as desired
     
  • Crushed red pepper, as desired

     

1. First lay out on your countertop the “fresh” tortilla wrap you want to use—plain, spinach flavored, sun-dried tomato flavored, or herb and garlic flavored. Note that I make a point out of “fresh” wraps—“day-olds” or longer will have dried out too much and will invariably crack every time you try to roll them.

2. Cover the tortillas with a tightly-squeezed-out damp towel; then begin assembling your ingredients. You can tell from the list above that there is an endless array of fillings from which you can choose—the selection is solely up to you and they can be mixed in any combination you desire. There is no right or wrong blend!

3. Have your selected ingredients present on the counter so that once you begin you can complete the wrap in one fell swoop!

4. Start by laying on the “base:” This is butter, mayonnaise, hummus, or refried beans, evenly thinly (but thoroughly) spread across the entire tortilla from the center right up to the edge. Depending on your taste, you can make it either thin or thick.

5. Now the construction begins: In whichever order you prefer, start placing the chosen ingredients onto the center of the tortilla. I would suggest that you place your meat, poultry, or seafood down first. . .then lay on the other items however you want to.

6. Note: Just don’t overload (or overstuff) the wrap. You got to be able to “wrap” (or roll) it up. Otherwise you alter the definition of the creation! It’s a train wreck that falls apart when you try to pick it up, instead of a specialty sandwich that can be eaten easily and neatly.

7. At this point, you can “roll up your wrap.” Lift the edge closest to you and fold it completely over the filling, almost to the opposite edge. Then press down on the fold and gently drag it back toward you, encapsulating the ingredients into the fold over pocket. Now tightly roll the tortilla away from you. And when you get to the opposite end, leave about an inch of the tortilla exposed.

8. All that’s left now is to take a little more butter, or mayo, or hummus, or refried beans, spread it substantially on the unwrapped edge, and roll the rest of the tortilla into it to seal up the final edge.

9. You can try to do a grocery-style wrap with both side edges toward the middle and the back edge lying on top of the side edges so that when “the roll” is finished, the ends are locked in. But. . .as far as I’m concerned, you get a nicer—and easier to do—wrap if you just roll the entire tortilla away from you until you get to the opposite edge. The complete the seal on the edges by simply pushing the ends together “inside of each other.” Viola! Then you finish the process by cutting the wrap on a bias (a 45 degree angle) and placing both halves on a serving plate.

The rest of this procedural recipe is totally up to you! You make ‘em any way you want to! They’ll come out just fine. And they’ll make great summertime meals, especially when served with a chilled salad and a cold beverage.

Print
Email
|