Garden Fresh Wraps

An American-Mexican recipe, wraps are a hit with people of all age groups. Healthy, nutritious and low on calories, they make for a snappy and delicious snack or lunch on the go. Easy and quick to make, these garden fresh wraps require raw veggies such as carrots, etc. You may or may not use cheese depending on preference. Substitute Turkey with roasted or grilled chicken or ham or salami.

Total Prep Time: 10 minutes
Serves: 4

Tip: To warm the tortillas, stack them between 2 paper towels and microwave on ‘high’ for 30 seconds or until moist and warm.

Ingredients

• 1 package Carved Turkey Breast, Oven Roasted
• 4 medium (8 inch) flour tortillas, warmed (alternate: wheat tortillas)
• 2 cups mixed baby salad greens
• 1 medium tomato, cut into thin wedges
• 1/2 cup coarsely shredded carrot
• 1/2 cup (4 ounces) reduced-fat shredded Cheddar or Mozzarella cheese
• 1/2 cup low-fat Italian salad dressing

How to Cook

1. To make each sandwich, arrange 1/2 cup salad greens down the centre of a tortilla. Top with some of the turkey, tomato wedges, 2 tablespoons shredded carrot, and 2 tablespoons shredded cheese. Drizzle with 2 tablespoons salad dressing.
2. Roll the tortilla to enclose the filling. Cut in half to serve.

Rating: 4.00

Bruschetta with Sautéed Sweet Peppers and Creamy Gorgonzola

This is the kind of treat that everyone from kids to adults will enjoy. Rich and creamy, this Bruschetta is one of the easiest and simplest things to make. Adding extra virgin olive oil can make this 15th century food from Central Italy, a very satisfying and enjoyable experience. Bruschetta with red pepper and creamy Gorgonzola on sliced baguette can be served as a snack or appetizer.

Total Prep Time: 12-15 minutes
Serves: 2

Ingredients

• Good olive oil
• 1 red bell pepper, seeded and sliced into thin strips
• 1 yellow bell pepper, seeded and sliced into thin strips
• 1/2 teaspoon sugar
• 1 tablespoon capers, drained
• 2 tablespoons julienned fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• Baguette
• 3 ounces creamy Gorgonzola or other blue cheese, at room temperature

How to Cook

1. Preheat the oven to 375 degrees F.
2. Heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
3. Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
4. Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

Rating: 3.00