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Minnesota Cooking: Wrap Sandwiches
Wrap it Up Instead of Using Bread
I used flour tortilla wraps. We buy different size wraps, but these were the large size. 12 inch.
You lay the tortilla flat, use a spoon to spread cream cheese to the edges. Put sandwich meat slices across. Add onions and sliced pickle. Squirt mustard across evenly. Start at the end with the pickles and fold the edge over the pickles and keep rolling up.
End with the other end. Then, slice in half diagonally so it looks pretty from the edge.
In General - Cold Sandwich
If you look at the picture, the pieces are as follows:
1 flour tortilla
3 tablespoons Philadelphia Onion and Chive Cream Cheese
4 pieces of sliced, deli ham - cooked
2 dill pickle slices
3 tablespoons raw, Vidalia onion chopped
3 teaspoons French's Yellow Mustard
Then, grab the corner closest to you and lift up and roll away from you, making sure that the pickle is inside the first roll. Continue rolling to the other edge of the tortilla. Slice in half.
Since this is a cold sandwich, you have options.
Do you have a butcher shop section in your grocery store? At our grocery store, they sell lunch meats. Cooked, sliced pieces of turkey, chicken, beef and hams. You can use any of those, or a combination of them.
Sometimes we use Kraft Miracle Whip or Mayonaise instead of the Cream Cheese. Sometimes we add a little shredded cheese. My husband prefers Jarlberg cheese and my favorite is Sharp Cheddar.
The pickles come in a jar, pre-sliced, but if you have access to cucumbers, and can make your own dill pickles, use them instead.
The onion slices are a Vidalia onion. We only buy the Vidalia onions since they have a sweet flavor instead of the 'shoot me now, I am an ONION' flavor.
If you grow Chives, they'd be good on the sandwich. I have regular Chives and Garlic chives and I never seem to remember to go outside and cut any.
The mustard we used on this sandwich is French's Yellow. The Coarse Ground Mustard is good also.
Well. If you prefer a melted cheese wrap, just wrap your meat and cheese in the wrap and, if you have access to a microwave oven, heat the filled wrap for a few seconds until the cheese melts.
If no microwave, and you have a heat source, such as an oven, place the wrap on a suitable baking dish and place in the oven, until the cheese melts. Perhaps 350 for 10 minutes?
My favorite hot wrap is one with hamburger seasoned with Taco seasoning packets made by Ortega. You put hot, cooked, seasoned hamburger on the wrap, some shredded cheese, lettuce, tomato, onion and some tomato. We use a pepper sauce on top.