- Food and Cooking
Savory Southwest Wraps
Taste, Health, & Presentation...It Has It ALL
When I get together with my friends and have to bring food, several things go through my mind. First, the dish has to be tasty. Second, it needs to be somewhat low fat. Third, it has to look pretty. These roll-up sandwiches are all the rage right now. You could spend big bucks ordering them from your local sandwich shop OR you could make them yourself. I've used them for ladies' luncheons, tennis matches, and even my son's graduation party. They just go with everything!
- tortilla wraps, spinach & tomato
- 8oz cream cheese, reduced fat works fine
- 1/3 to 1/2 jar pepper onion relish, recipe follows if not available
- 1/3 jar Trader Joe's corn & chile salsa
- 1/2 can black beans, drained and rinsed
- green onions, chopped
- tomatoes, chopped (optional)
- shredded cheddar cheese
- avocado, optional
- 1/2 to 1 lb sliced chicken or turkey, Boar's Head & choose one with a little spice
- Combine the cream cheese with the pepper onion relish, corn & chile salsa, and green onions. Set aside.
- Spread this cream cheese mixture on flour tortilla in a light but even amount. Don't go all the way to the edges but leave 1 1/2 inch border.
- Pile on ingredients such as 3 slices of chicken, cheese, black beans, cilantro, avocado, tomato, etc. See diagram.
- Begin on the right end end to roll up, but as you do tuck in the top and bottom parts so that the entire tortilla is enclosed.
- Wrap each sandwish in plastic and refrigerate at least an hour.
- Unwrap and slice into thirds on an angle. Garnish with more cilantro for extra color.
The cream cheese mixture will make about 10 sandwiches. If you don't need that many wraps, keep it sealed in the refrigerator for up to a week.
Pepper Onion Relish
- 2 1/2 - 14.5 oz chopped tomatoes, drained
- 3 bell peppers (red, yellow, green)
- 3 cups sugar
- 1 tablespoon salt
- 1 teaspoon crushed red pepper
- 1 1/2 sweet onion
- 1 cup white vinegar
- 1 small box powdered pectin (1.75 oz)
Mix everything except pectin in large pot. Bring to a boil and then simmer for 1 hour. Add the pectin and boil 1 minute. If you don't have jars to can, this also freezes well.