FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
CRISPY CARIBBEAN VEGGIE WRAPS
"Filled with a sweet potato mixture, these delicious wraps are great for vegetarians and they're relatively high in fiber, too," raves Mary Beth Harris-Murphree of Tyler, Texas. Served with salsa, they're sure to disappear from appetizer trays fast.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 22 appetizers.
Number Of Ingredients 12
Steps:
- Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut the potato in half. Scoop out the pulp discarding shell; place pulp in a small bowl and mash. Stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic., Lightly brush water over all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling., Place seam side down on a baking sheet coated with cooking spray. Lightly spritz wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 230mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRUNCHY VEGGIE WRAPS
These vegetarian wraps pack perfectly for school or office lunches.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Sandwich Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a small bowl mash together avocado and lime juice. Divide avocado mixture between tortillas, spreading evenly.
- Arrange cucumber, carrot and sweet pepper strips on top of the avocado mixture, leaving about 1 inch of space at ends of each tortilla.
- Sprinkle with feta cheese; roll up each tortilla into a spiral. Serve immediately or cover and chill for up to 4 hours. Cut in half diagonally.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.4 g, Cholesterol 6.3 mg, Fat 9.6 g, Fiber 13.2 g, Protein 12.5 g, SaturatedFat 1.8 g, Sodium 554.1 mg, Sugar 4.1 g
CARIBBEAN WRAP
Quick, easy, and packs well for picnics.
Provided by Melissa English
Categories Caribbean Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chicken, mango, black beans, red onion, cilantro, garlic, and red pepper flakes in a large bowl.
- Divide chicken mixture among tortillas. Roll up tortillas.
- Toss salad greens with dressing in a large bowl; garnish with macadamia nuts. Serve each wrap with 2 cups of salad.
Nutrition Facts : Calories 480.4 calories, Carbohydrate 44.9 g, Cholesterol 54.6 mg, Fat 25.4 g, Fiber 9.4 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 492 mg, Sugar 3.4 g
ASIAN CRISPY CHICKEN WRAP
A blend of Asian seasoning and peanut butter create a sauce that is a perfect highlight to this exotic wrap. Easy to prepare, it's stuffed full of vegetables and Tyson® Crispy Chicken Strips. Yum!
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 Servings
Number Of Ingredients 15
Steps:
- 1.Heat Crispy Chicken Strips according to package directions. 2.Make peanut butter sauce by combining peanut butter, vinegar, soy and sriracha sauces in a mixing bowl. Slowly whisk in sesame and vegetable oils until well combined. Stir in sesame seeds and set aside. 3.Assemble wraps by spreading 2 tablespoons of sauce on each tortilla and layering with Romaine, chicken strips, ¼ of each of the orange segments, cabbage, carrots, bell peppers and green onions. Fold the bottom of the tortilla over the filling, fold in the sides and roll tightly. - Remember to wash hands and surfaces before preparing food
CRISPY VEGGIE BUNS
One of the most underrated moves in the bun world, in my opinion, is when steamed buns are then crisped up in a little oil so they get a fried outer layer. The texture of the soft steamed bun with the crispy fried exterior is next level! These buns are both steamed and fried and they have a veggie filling that explodes with flavor. What does it for me is the Thai bird chili and fresh basil, so they're spicy and fresh and everything in between.
Provided by Molly Yeh
Time 4h10m
Yield 10 servings
Number Of Ingredients 24
Steps:
- For the bun dough: In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
- For the filling: While the dough is rising, preheat the oven to 425 degrees F.
- Spread the bok choy, scallions, garlic, chile peppers, onion, ginger and red cabbage in an even layer on a baking sheet. Drizzle over the peanut oil and season with the salt and pepper. Roast until cooked down and roasted, about 45 minutes. Transfer to a mixing bowl, add the basil, sesame oil, soy sauce and rice vinegar and toss to combine. Refrigerate the filling until you are ready to form the buns.
- When the dough has doubled, transfer it to a work surface and knead for 2 to 3 minutes, dusting with flour if sticky. Divide the dough into 10 even pieces. Cover with plastic and let rest for 10 to 15 minutes.
- To form the dumplings, flatten each dough piece into a 4-inch circle and fill with a heaping tablespoon of filling. Pinch the edges together to seal and twist (it will seem like too much filling, but the dough is stretchy enough to hold it). Cover with plastic wrap or a clean towel and let rest on a sheet tray for 30 minutes.
- For the veggie buns: Heat the peanut oil in a large nonstick skillet over medium heat. When the oil is shimmery, add the buns seam-side down. Sear until golden on the first side, 3 to 4 minutes, then flip, add about 1 cup water (carefully because it will get a little spitty), cover immediately and let steam until puffy, 8 to 10 minutes. Remove the cover and continue to cook until the water is gone. Serve with soy sauce and black vinegar.
VEGGIE CHICKEN WRAPS
I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!-Jolene Britten, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve.
Nutrition Facts :
CRUNCHY VEGGIE RICE PAPER WRAPS
I just threw this together for an appetizer and they turned out as very tasty wraps - lots of crunch and peppy with the sweet chili sauce . It can be vegetarian by leaving out the crab or shrimp- still tasty. These may also be served as a side dish or as a course with an Oriental meal. I usually make the filling early in the day and roll the wraps within an hour or two before serving keep cool if you do these ahead. This recipe was inspired by recipe#64698 Vietnamese Soft Rolls with Crab by SueL There is a tutorial on making Spring rolls at this link: http://www.recipezaar.com/bb/viewtopic.zsp?t=224922
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 15 rolls
Number Of Ingredients 9
Steps:
- Mix all the ingredients except rice paper& Chili sauce Shortly before serving soften each rice paper wrap separately- Do this by submerging the wrap in a bowl of warm water for a minute of two.
- When it is pliable it is ready, remove that one from the water and drop in another one.
- Lay out a couple of paper towels and place the softened wrap on the towel.
- Don't rub it just place it on the towel Place 1-2 tbsp of the veggie mix in the center of the wrap, add 1/2- 1 tsp sweet chili sauce.
- Fold up the bottom then fold in the sides and roll to form a sealed roll.
- Allow 3-5 per serving.
Nutrition Facts : Calories 15.6, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 0.5
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