Crispy Italian Wrap Recipes

ZESTY ITALIAN WRAP

Steps:

• Layer meats, cheese, lettuce leaves, and banana peppers on top of a flour tortilla.
• Drizzle dressing carefully over peppers and lettuce.
• Roll the wrap up tightly.
• Cut in half and wrap in plastic wrap.
• Keep refrigerated until ready to serve.

ITALIAN WRAP RECIPE

Steps:

• Gently mix cream cheese with the basil and garlic.
• Spread each tortilla with the garlic basil cream cheese to within 1/4 inch of the edge.
• Layer each tortilla with romaine, salami, ham, and cheese, leaving a little space on two opposite sides to fold in the ends.
• Top each wrap with olives, roasted red peppers, and artichoke hearts.
• Fold in the empty ends then tightly roll up the tortilla and cut each wrap in half on the diagonal.
• If not serving immediately, wrap in plastic and refrigerate until serving.

CRISPY A.M. WRAPS

Steps:

• Cook the tater tot rounds according to the package instructions. Set aside.
• Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
• Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
• To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
• Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.

ITALIAN WRAPS

Steps:

• Press spinach into several paper towels to drain, and repeat again.
• In a medium bowl, combine the first 4 ingredients, plus 1 (8 ounce package Italian cheese blend and mix well.
• Lay all tortillas out on counter and place 1/4 cup of mixture in each tortilla.
• Roll up tightly and arrange seam side down in greased 9x13 inch baking pan.
• Using same bowl, combine stewed tomatoes, tomato sauce, Italian seasoning, salt, and basil. Spoon mixture over the tortillas.
• Sprinkle with remaining Italian cheese.
• Bake uncovered at 350 degrees for 30 minutes.
• Remove from oven & sprinkle parmesan cheese over top and return to oven for 5 minutes, or till cheese melts.

CRISPY CHICKEN SALAD WRAPS

Steps:

• In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
• Add chicken and toss to coat.
• Season with salt and pepper.
• Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
• Spray cooking spray all over outside, wrapped tortilla.
• Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.

ITALIAN CHICKEN WRAPS

Steps:

• In a large saucepan, cook vegetables according to package directions; drain. Stir in the chicken, salad dressing and cheese; heat through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.

ITALIAN-STYLE VEGGIE WRAPS

Steps:

• In a large bowl, combine the first 11 ingredients. To serve, place a romaine leaf on each tortilla; top with filling. Fold up bottom and sides of tortilla, securing with a toothpick, if desired.