ON-THE-GO BREAKFAST PITA
4 eggs, slightly beaten
One 16-oz. package shredded hash brown potatoes
1/4 cup chopped fresh chives
4 whole wheat pita bread
4 slices ham
4 slices Swiss or cheddar cheese
Salt and pepper to taste
Preheat the oven to 375 degrees. In a bowl, thoroughly mix the eggs, hash browns and chives together. Season with salt and pepper.
Divide the egg mixture and spread evenly on top of the pitas. Lay a slice of ham and cheese on top of each. Fold the pita sandwich in half and wrap tightly in aluminum foil. Place on a baking sheet and bake for 15 minutes. Open the aluminum foil and bake for an additional 5 minutes. Pitas can be sliced after 10 minutes, or wrapped in foil to take along and eat in the car on the way to work or school. Makes 4 servings.
TURKEY AND VEGETABLE WRAP
Leave off the turkey and you have an excellent vegetarian wrap.
1 large sheet of lahvosh
1 cup tomato sauce
1 cup mild salsa
1/2 lb. fresh spinach leaves
1/2 lb. roasted turkey breast, thinly sliced
1 red pepper, thinly sliced
1 red onion, thinly sliced
1 small zucchini, thinly sliced
2 cups grated mozzarella and Parmesan cheese, mixed
Preheat the oven to 350 degrees. Place the lahvosh on a sheet pan and brush with the tomato sauce. Spoon the salsa over the sauce. Layer on the spinach leaves, followed by the turkey breast, red pepper, onion and zucchini. Top with the grated cheese.
Heat in the oven just until the cheese melts, about 5 minutes. Fold in the sides of the lahvosh. Then roll the lahvosh tightly, starting with the long end. Let cool for 5 minutes before cutting into 4 portions. Makes 4 servings.
This wrap is a burrito, filled with savory black beans, crunchy peppers, rice and Mexican seasonings. For a more authentic treat, replace the Monterey Jack cheese with a mild flavored Mexican or Spanish cheese, such as manchego.
1 15 1/2-ounce can black beans, drained
1/2 cup chopped and seeded red bell pepper
1/2 cup chopped and seeded yellow bell pepper
3/4 cup cooked long-grain white rice, warm
1/4 cup chopped fresh cilantro
1/4 cup picante sauce
1 tbsp. enchilada sauce
1/2 tsp. ground cumin
1/2 cup grated Monterey jack cheese
2 10- or 11-inch flour tortillas
Heat the beans in a large saucepan over medium heat. Stir in the peppers, rice, cilantro, picante sauce, enchilada sauce and cumin; cook until warm, 2 to 3 minutes.
Divide the bean mixture between the tortillas and top with the cheese. Wrap by folding the sides towards the center, folding the bottom towards the center and continuing to roll. Makes 2 servings.
SLOPPY JOE WRAP
3/4 cup chili sauce
3 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
2 tsp. dried oregano
1 tsp. ground cumin
2 tbsp. olive oil
1 cup diced onion
Salt and pepper
3/4 lb. lean ground beef
1/2 lb. spicy sausage, removed from casing and crumbled
2 cups cooked white rice, warm
1/2 cup thinly sliced scallion
1/2 cup sour cream
4 10- or 11-inch flour tortillas, flavored if you prefer
Combine the chili sauce, tomato paste, Worcestershire sauce and vinegar in a small bowl. Stir in the oregano and cumin and set aside.
Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, salt and pepper and cook until the onions are tender, about 5 minutes. Transfer to the chili sauce mixture and stir to combine.
Return the skillet to the stove. Heat the skillet and add the ground beef and sausage. Season with salt and pepper, and cook until meat is browned, 6 to 8 minutes. Add the onion mixture, rice and scallions and mix well.
Divide the sour cream and spread evenly over each tortilla, leaving at least a 1-inch border. Divide the meat mixture over it and wrap, folding in the side, then the bottom and then rolling up. Makes 4 servings.
The first two recipes were created by Monique Hooker. The next two were excerpted with permission fromWRAPS–50 RECIPES FOR AN INTERNATIONAL ARRAY OF HANDHELD MEALS(Chronicle Books, Fall 1997).