One of the greatest ‘inventions’ in the world of kid-friendly meals is the wrap sandwich. This summer, I discovered how perfect wraps are for our family.
As many of you know, we have been living between two houses. Hours on the road and working on the house meant many of our meals had to be ‘grab and go’ style. Again and again, I turned to simple wrap sandwiches.
Now that it’s back to school time, I once again realized just how often we need to grab dinner fast. With our daughter getting older, there are many more after-school activities to attend. This means either eating quickly before the event or having something simple when we get home. Either way, the wrap sandwich seems to fit the bill.
I like wraps because they are versatile, easy to make, and easy to take. I can make up a batch of ‘made to order’ wraps using small tortillas, or do a big assembly line using larger tortillas and cut them up to share.
I can also choose between a variety of tortillas including spinach, sun dried tomato, whole wheat, and even low carb. I can grill them, warm them, or serve them cold.
The wrap sandwich has become almost indispensable in our house. If you’re busy, I’m sure you’ll find wraps a great way to feed your family on-the-go, too.
Here are a few recipes I thought I’d share just to get you started if you haven’t already put wrap sandwiches to work for you.
Sweet Creamy Peach Wrap
- 2 small ripe peaches or other stone-fruit, peeled and sliced thin
- 4 Tbsp Ricotta cheese
- 2 Tbsp peach preserve
- 2 small tortillas
Put the sliced fruit and ricotta cheese in a bowl and toss together until combined well.
Lay out the tortillas and spread peach preserves evenly on each one, just in a thin layer a little away from the edge.
Spoon the peach and ricotta cheese mixture evenly over the tortilla.
Start folding up about 1/3 of the way, tuck both sides, and roll up all the way.
Keep cold until ready to serve.
This makes 2 fruit wraps.
California Banana Snack Wrap
- 2 small tortillas (choose whole wheat for best flavor)
- 4 Tbsp whipped cream cheese (the stuff in the tub)
- 2 Small bananas, sliced nice and thin
- 4 Tbsp golden raisins (can use regular raisins, but golden are pretty)
- 4 Tbsp slivered almonds
- 1/4 tsp cinnamon powder
Lay the tortillas out on a work surface and spread cream cheese evenly on each, keeping a little way away from the edge.
Arrange the banana slices in the center of each, dividing evenly, then the raisins, then the almonds. Sprinkle the cinnamon over.
Fold up the edge nearest you about 1/3 of the way, tuck in both sides, then continue rolling to form the wrap.
Keep cool or cold until serving.
Makes 2 small fruit wraps.
Easy Cheesy Breakfast Wrap
- 1 large whole wheat tortilla
- 2 eggs, scrambled
- 2 slices bacon, diced, fried and drained
- 1 Tbsp favorite salsa
- 1/2 cup finely shredded Cheddar cheese
In a large dry skillet over medium-high heat, quickly toast the tortilla on both sides. This will only take about 30 seconds on each side, so watch closely. Remove to a work surface or plate.
Spread the scrambled eggs into center of the tortilla, sprinkle on the bacon bits, then spoon the salsa over evenly, and top with the Cheddar cheese.
Start rolling the tortilla away from you, tuck in both sides, and continue rolling to form a sealed wrap.
May be served at room temperature.
Classic Club Wrap
- 1 Tbsp room temperature cream cheese
- 2 Tbsp mayonnaise
- 1 medium size tortilla
- 2 slices bacon, fried crisp, then crumbled
- 2 to 3 pieces thin sliced turkey breast meat
- 4 grape tomatoes, halved
- 1/4 cup mixed salad greens
Mix together in a bowl the softened cream cheese and mayonnaise until well blended.
Spread this mixture evenly on the tortilla close to, but not touching the edge.
Arrange the remaining ingredients in the center of the tortilla; first the bacon, then the turkey, then the tomatoes, and finally the salad greens.
Roll up into a wrap – take edge closest to you, fold forward, fold in both right an left edges, then continue rolling up your wrap. Seal and refrigerate until needed.
This will make one large wrap or can be cut in half to serve 2 smaller lunch size wraps.
Dressed Greens Fish Wrap
- 1 cup cooked fish, flaked or cut up bite sized
- 1 cup finely shredded cabbage
- 1 small cucumber, peeled and diced
- 1 small Roma Tomato, diced
- 2 green onions, chopped (including green tops)
- 3 Tbsp tangy salad dressing (like Italian) or vinaigrette (your choice)
- 1 large spinach tortilla
In a bowl, toss together the lettuce, cucumber, tomato, onions, and salad dressing.
Warm the tortilla quickly in a large dry skillet, flipping once; remove to a plate.
With a tongs or slotted spoon, arrange the salad ingredients in the center of the tortilla.
Top with the cooked fish.
Start forming wrap by folding the edge nearest you over a bit, then tuck in both the right and left sides, then continue rolling.
Serve immediately or refrigerate to serve later.
These are just a few examples. We have found you can wrap up just about anything. What have you tried turning into a wrap sandwich? I’d love to hear your ideas.
p.s. If you have having trouble getting the hang of wrapping up your tortilla, you’ll find a video in this post to help: www.hillbillyhousewife.com/how-to-assemble-wrap-sandwiches-video.htm
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