Recipes Included On This Page Wrap - The Bangkok - Napp Wrap: Join The Club (Turkey-Avocado Club Wrap) Wrap: Trail Mix Breakfast Wrap Wrap: The Mediterranean - Napp Wrap: The Olympia - Apple Crepe Wrap: The Rio Grande - Napp Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Wrap - The Bangkok - Napp Recipe By : NAPP: Preparing Pork for Your Favorite Wrap Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches/Wraps Volume 2-5 May '99 Cabbage Carrots Cucumbers Peanut Butter Pork Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup grated carrot 1 cup grated cucumber 2 cups shredded cabbage 2 cups cooked rice 3 cups cooked shredded pork roast salt and pepper -- to taste 1/2 cup rice wine vinegar 2 tablespoons chunky peanut butter 2 tablespoons chopped fresh cilantro 2 teaspoons grated fresh ginger 2 cloves garlic -- minced 8 large lettuce leaves iceberg or green leaf -- blanched and patted dry with paper towel In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper. In small bowl, whisk together honey, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2 tablespoons dressing. Fold in sides to wrap. Makes 4 servings (2 wraps per serving). Nutrients Per Serving Calories: 619, Fat: 12.9 g. Cal from Fat: 19% Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap: Join The Club (Turkey-Avocado Club Wrap) Recipe By : Wraps: Easy Recipes for Handheld Meals (Chronicle) Serving Size : 2 Preparation Time :0:00 Categories : Poultry Sandwiches/Wraps Volume 2-5 May '99 Avocados Bacon Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 uncooked turkey bacon slices -- diced 1/2 cup chopped avocado 1/2 cup chopped tomato -- seeds removed 1/2 cup finely chopped red onion 2 tablespoons chopped fresh basil 1 teaspoon fresh lime juice kosher salt pepper 1/4 pound thinly sliced smoked turkey 1 cup firmly packed chopped arugula 2 large flour tortillas (10- or 11-inch diameter) 1. Heat a large nonstick skillet over medium heat. Add bacon and cook until crispy and brown, about 5 minutes, stirring occasionally. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. 2. Combine the avocado, tomato, onion, basil, lime juice and bacon in a small bowl. 3. Season with kosher salt and pepper to taste. 4. Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas can also be microwaved on high for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees for 3 to 5 minutes. 5. Divide the avocado mixture evenly among the tortillas and spread over each, leaving at least a 1-inch border around the edge. Divide the turkey and arugula among the tortillas and place on top of the avocado mixture in a 2-by-5-inch rectangle on the bottom half of each tortilla. 6. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. SOURCE - Wraps: Easy Recipes for Handheld Meals, by Mary Corpening Barber, Sara Corpening and Lori Lyn Narlock. (Chronicle Books). Notes: Think of this wrap as a club sandwich with less bread--and a generous serving of avocado. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap: Trail Mix Breakfast Wrap Recipe By : Wraps: Easy Recipes for Handheld Meals (Chronicle) Serving Size : 2 Preparation Time :0:00 Categories : Volume 2-5 May '99 Sandwiches/Wraps Breakfast/Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped almonds 1 cup plain yogurt 1/4 cup chopped dried apricots 1/4 cup banana chips 2 teaspoons honey 1 cup shredded wheat cereal -- broken into pieces 2 tablespoons apricot preserves two large flour tortillas ten- or eleven-inch diameter 1. Preheat oven to 350 degrees. 2. Spread the almonds on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool. 3. Combine the almonds, yogurt, apricots, banana chips and honey. Mix well. Fold in the Shredded Wheat. 4. Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas also can be microwaved on high for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees for 3 to 5 minutes. 5. Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge. 6. Divide the cereal mixture and spread in a 2-by-5-inch rectangle on the bottom half of each tortilla. 7. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. 8. Serve immediately. Source Wraps: Easy Recipes for Handheld Meals, by Mary Corpening Barber, Sara Corpening and Lori Lyn Narlock. (Chronicle Books). Notes: This wrap's combination of cereal, yogurt and fruit makes it the perfect breakfast for people on the go. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net>   - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap: The Mediterranean - Napp Recipe By : NAPP: Preparing Pork for Your Favorite Wrap Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches/Wraps Volume 2-5 May '99 Bulgar/Couscous Fruit Nuts Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked couscous 1/2 cup chopped almonds -- toasted 1/2 cup raisins 3 cups cooked shredded pork roast 2 cups shredded lettuce 1/4 cup honey 1/4 cup olive oil 1/4 cup lemon juice 2 tablespoons chopped fresh parsley 1 teaspoon curry powder 1 teaspoon grated lemon peel salt and pepper -- to taste 4 pita bread pockets -- split into eight rounds -- for wrapping 1 cup hummus Cook couscous according to package directions. In medium bowl, gently combine couscous, almonds, raisins, pork and lettuce. In small bowl, whisk together honey, olive oil, lemon juice, parsley, curry powder and lemon peel. Season with salt and pepper. Mix 1/4 cup dressing into couscous mixture. To assemble wraps, lay pita rounds split side up on work surface. Spread each with 2 tablespoons hummus. Spoon approximately 1/2 cup couscous mixture down center of each pita round. Drizzle with 1 tablespoon dressing and fold in sides to wrap. Note: Optional toppings include yogurt and shredded cucumber. Makes 4 servings (2 wraps per serving). Nutrients Per Serving Calories: 998; Fat: 36.4 g. Cal from Fat: 33% Variation: Serve in pita pockets (instead of wrapping). Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap: The Olympia - Apple Crepe Recipe By : NAPP: Preparing Pork for Your Favorite Wrap Serving Size : 4 Preparation Time :0:00 Categories : Apples Desserts Sandwiches/Wraps Volume 2-5 May '99 Buttermilk Baking Mix Pancakes/Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk baking mix 1 cup 2% low-fat milk 1 egg 2 tablespoons butter or margarine 2 large apples -- peeled cored and thinly sliced 1/2 cup honey 1/2 cup apple juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 pint vanilla ice cream OR frozen yogurt To prepare crepe wraps: in medium bowl, whisk together baking mix, milk and egg until thoroughly mixed. Heat 8-inch nonstick pan over medium heat. Pour approximately 1/4 cup batter into center of pan, swirl pan gently to coat thinly and evenly. When edges are brown, gently flip. Slide pancake out of pan when second side is done. Continue cooking batter to form 4 crepe wraps. Set aside. To prepare filling: melt butter in medium pan. Add apples and cook over high heat until apples are lightly browned, about 3 minutes. Add honey, apple juice, cinnamon and nutmeg. Reduce heat and simmer 5 minutes. To assemble wrap, place one scoop of ice cream in center of each crepe wrap. Top each wrap with approximately 1/2 cup apple mixture. Fold in sides to wrap. Makes 4 servings (1 wrap per serving). Nutrients Per Serving Calories: 490, Fat: 11.8 g. Cal from Fat: 21% Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wrap: The Rio Grande - Napp Recipe By : NAPP: Preparing Pork for Your Favorite Wrap Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches/Wraps Volume 2-5 May '99 Beans/Legumes Pork Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces ranch or texas bbq-style beans 1/4 cup honey 3 cups cooked shredded pork roast 2 cups cooked rice 3 jalepeno chiles OR red chile peppers -- seeded and minced -- optional 4 large flour tortillas -- warmed 1 cup shredded lettuce In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer for 5 minutes; mash beans coarsely with back of fork; stir in pork, rice and chiles, if desired. To assemble wraps, lay tortillas on work surface. Spoon 3/4 cup pork mixture down center of each tortilla. Top each with 1/4 cup lettuce. Fold in sides to wrap. Note: Optional toppings include sour cream, grated cheese or salsa. Makes 4 servings (1 wrap per serving). Nutrients Per Serving Calories: 763; Fat: 13 g. Cal from Fat: 15% Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -

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