Wraps don't have to be just a cold sandwich rolled up. They can be a quick and easy way to make dinner an event. Any of these fillings can be used for other purposes. For example, the seafood can be served over basmati rice and the Italian vegetables would sing over whole wheat pasta. We love this way of cooking and eating. These wraps can go to the supper table, toted to a picnic, or star at a party. Make a variety of wraps, slice them in half diagonally, and you have a buffet.
In some cases, you might wish to add a tossed salad with a drizzle of your favorite nonfat dressing. Keep dessert as simple as these wraps -- ice-cold watermelon, peaches, berries, or any of those wonderful summer fruits that are beginning to flood our markets. Top berries with fat free, sugar free whipped topping, the peaches with fat free sour cream, and the watermelon with extra napkins.
Although we chose to use tortillas as our wrappers, we could have used pita bread or other Arabic bread, filo dough, rice papers, eggroll wrappers, wonton wrappers, or just plain bread. Each would have added a different characteristic to the finished wrap.
The Indian Spiced Seafood Wrap with Cucumber Raita tastes even better than the aroma that wafts from the kitchen. We used scallops, shrimp and salmon, but you can use whatever firm fish or sea food you find fresh at the market or fish monger. Cooked mussels would be a great addition. If you can't purchase the freshest of fish, substitute thin strips of white meat chicken or pork tenderloin. You can moderate the heat by deleting the red pepper flakes or heat it up by adding more. Serve the raita to top the wrap or as a dip for the wrap.
When you're making the Italian Grilled Vegetable Wrap, don't restrict yourself to just these vegetables. Use your favorites. Try eggplant, fennel, and Belgian endive as well as Italian (plum or Roma) tomatoes and wild mushrooms.
We love the way that the good cooks in the Caribbean mix the flavors of chicken, fruit, and hot spices-our Caribbean Chicken and Mango Wraps are a good example. Fresh mangos are at their peak in our markets and we can't use them enough. Another time make this wrap with strips of your favorite fish or pork tenderloin. If a serrano pepper is too hot for your taste, substitute a jalapeņo or 1/2 of an Anaheim chile pepper. Fresh mint or flat-leaf parsley can be used instead of the cilantro.
Our last wrap, Barbecued Turkey Burrito Wrap, is made and cooked on the grill, using low-sodium sliced turkey that is purchased from the service deli at your supermarket. You could also use sliced roast beef or very lean baked ham. Wait until the coals are very low or use a low setting on a gas grill, so the burrito can be assembled right on the grill without being charred. Otherwise, fill and fold the burritos next to the grill and place them on the grid only to heat.
(for the recipes, click on the individual recipe above)
BSP and FTG
