It didn't happen intentionally, but I realized I've been eating a lot of wraps lately. I thought it would be fun to put them all in one blog to show a variety of wrap ideas.
Chipotle pork and avocado wrap (239 calories)
This is a combination of two recipes (the pork and the wrap)
1/2 cup apricot preserves
1 tsp salt; 1/4 tsp salt
1 tsp dried oregano & 1/4 tsp dried oregano
3/4 tsp garlic powder
1/2 tsp black pepper
1, 3lbs boneless pork loin, trimmed
1/2 cup mashed avocado
1 1/2 Tbs low-fat mayo
1 tsp fresh lime juice
2 tsp chopped, canned chipotle chiles in adobe sauce
1/4 tsp ground cumin
4, fat free flour tortillas
1 cup shredded lettuce
1/4 cup bottled salsa - your favorite
- Preheat oven to 425.
- Place apricot in a small saucepan over medium-low heat. Cook for 10 min or until melted - keep warm.
- Combine 1 tsp salt, 1 tsp oregano, garlic powder, and pepper in a small bowl.
- Rub seasoning mix evenly over pork.
- Place pork on a roasting rack coated with cooking spray and then place in a shallow roasting pan.
- Bake for 30 min.
- Pull pork from oven and brush 1/4 of the preserves over the pork, and then bake an additional 10 min.
- Pull pork from oven again and then brush the remaining preserves, and then bake for 10 more minutes or until the internal temp is 155.
- Let stand for 10 minutes before slicing.
- In a medium bowl, combine the avocado, mayo, lime juice, chipotles, 1/4 tsp salt, cumin, 1/4 tsp oregano. - Enjoy!
- Spread 2 Tbs of avocado sauce over a tortilla, place about 1 1/2 cups of the pork down the center of the wrap, top with 1/2 cup of lettuce, and 1 Tbs salsa.
Prosciutto and Gruyere Wraps
via Martha Stewart
8 oz button mushrooms, trimmed and thinly sliced
3 Tbs fresh lemon juice
3 Tbs extra-virgin olive oil
Salt and pepper
4 warmed pieces lavash bread or 10-inch flour tortillas
1 halved garlic clove
1/4 lb thinly sliced prosciutto
1/4 lb thinly sliced gruyere cheese - I used vermont white cheddar
1/4 medium red onion, very thinly sliced
6 cups baby arugula (4 ounces)
- In a bowl, combine mushrooms, lemon juice, and extra-virgin olive oil - season with salt and pepper.
- Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes.
- Rub bread lightly with garlic clove. I skipped this step with using the tortilla.
- Dividing evenly, layer lavash with prosciutto and gruyere cheese, red onion, marinated mushrooms (liquid reserved), and baby arugula.
- Season with salt and pepper and drizzle each lavash with 1 Tbs reserved mushroom liquid.
- Roll up to form a wrap. Cut in half to serve.
Shared with me from Amy at my work
1-2 heads of boston lettuce
1 lb ground pork
1, medium onion, chopped
2 cloves garlic, minced
1 Tbs and 1/4 cup soy sauce
2 tsp minced ginger
1 Tbs rice wine vinegar
2 tsp Asian chili paste, and some extra to taste - I didn't have this so I used hot Chinese mustard
1, 8 oz can water chestnuts, chopped
1/4 cup of matchstick carrots, chopped - I used baby carrots
1 bunch green onions, chopped - I only used about 3 onions
1 cup smooth peanut butter
2 Tbs brown sugar
2 limes, juiced
1/2 cup hot water (may not need all of the water)
- Wash and dry lettuce leaves and return them to refrigerator until ready to serve.
- In a medium skillet over high heat, brown the ground pork, stirring often.
- Drain on paper towel and set aside.
- Cook the onion, garlic, 1 Tbs soy sauce, ginger, vinegar and 2 tsp chili paste.
- Stir in water chestnuts and carrots and cook for 2 minutes.
- Add back the ground pork and green onions and continue cooking until warm.
- Adjust seasoning by adding additional soy sauce or chili paste.
- Whisk together the peanut butter, 1/4 cup soy sauce, brown sugar, and lime juice.
- Slowly combine the hot water until the sauce reaches the consistency you want.