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Share your favorite wrap recipe


Asked by tspillane at 7:47 AM on May. 31, 2011 in Food & Drink

Level 30 (43,823 Credits)
This question is closed.
Answers (9)
  • 4 spinach tortillas (burrito size, 9 or 10 inches)
    ¾ cup Hidden Valley® Original Ranch® Light Dressing or Hidden Valley® Original Ranch® Light Old-Fashioned Buttermilk Dressing
    2 tablespoons Dijon mustard
    8 slices cooked bacon
    5 cups shredded lettuce
    ¼ cup minced green onions or chives
    1⅓ cups shredded Monterey Jack cheese
    1 cup chopped tomatoes


    In a small bowl, mix together ¼ cup dressing with the Dijon mustard. Using a pastry brush, paint this mixture in a thin coat over the tortillas. Place 2 slices of bacon on each tortilla. In a bowl, combine all the remaining ingredients, tossing well. Arrange evenly on the tortillas and roll up to close. Cut each roll in half (on the slant) to serve

    Answer by Christmaslver68 at 11:29 AM on May. 31, 2011

    2 cups thinly sliced romaine lettuce
    1 can (10 ounces) premium chunk breast of chicken in water, drained and flaked
    1 medium tomato, diced
    1 can (5 ounces) sliced water chestnuts, drained
    1/4 cup creamy Caesar salad dressing
    1 tablespoon grated Parmesan cheese
    4 (8-inch) flour tortillas, plain or flavored

    Answer by Christmaslver68 at 11:24 AM on May. 31, 2011

  • These tangy tasty wrap sandwiches provide a complete meal in one convenient hand-held package. You can boost the amount of vegetables by pairing the sandwich with vegetable soup or a side of coleslaw.

    Preparation Time: Approximately 10 minutes

    Preparation: In a medium bowl, combine the lettuce, chicken, tomato, water chestnuts, salad dressing and Parmesan cheese. Toss until well combined. Divide the mixture evenly among the tortillas. Wrap the tortillas around the filling, and serve.

    Servings: 4

    Answer by Christmaslver68 at 11:24 AM on May. 31, 2011

  • Ingredients

    1/2 cup garlic-herb cheese spread
    4 flavored flour tortillas of your choice (8 inches), room temperature
    4 large lettuce leaves
    3 plum tomatoes, cut into thin slices
    1 package (6 ounces) thinly sliced deli smoked chicken breast
    1 medium cucumber, cut lengthwise into thin slices
    1/2 cup shredded carrot


    Spread 2 tablespoons of cheese spread over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly. Yield: 4 servings.


    Answer by Christmaslver68 at 11:25 AM on May. 31, 2011

  • Ingredients

    1 12.5-ounce can of chicken (drained and rinsed)
    1 granny smith apple, chopped
    1 large carrot, peeled and shredded
    1/4 cup raisins or dried cranberries
    1 1/2 teaspoons agave nectar
    1 tablespoon Greek yogurt
    1 tablespoon nonfat sour cream
    1 tablespoon curry powder
    Salt & pepper to taste
    4 whole-wheat tortillas (without trans fat or hydrogenated oils)


    Mix all the ingredients (except the tortillas) in a large bowl until combined. Add 1/4 of the mixture into each whole-wheat tortilla and roll up.

    Answer by Christmaslver68 at 11:26 AM on May. 31, 2011

  • Prep time: 5-10 minutes

    What you need:

    4 whole-wheat wraps (8 inches)
    2 cups store-bought rotisserie chicken, shredded
    ½ cup shredded carrots
    1 avocado, thinly sliced
    1 cup baby spinach leaves
    ¼ cup of your favorite fat-free/low-fat dressing (about 1 tablespoon per wrap)

    Equipment and supplies:

    Cutting board
    Sharp knife
    Measuring cups

    What to do:

    Place wraps side by side on a flat surface. Divide chicken into four portions (about ½ cup each). Place a portion of chicken on each wrap.
    Top each wrap with carrots, avocado, and spinach. (Have an adult help with the chopping.)
    Drizzle dressing evenly over each wrap.
    Roll each wrap up tightly and cut on the diagonal.
    Serve immediately or wrap tightly in aluminum foil and refrigerate for lunch the next day.

    Answer by Christmaslver68 at 11:27 AM on May. 31, 2011

  • Spicy Beef Wrap Recipe


    1 pound beef top sirloin, 3/4 thick
    1 1/2 tablespoons chili powder
    2 teaspoons dried oregano
    1 teaspoon ground cumin
    6 low-fat flour tortillas, 6-8 inches in diameter*
    1 cup fat-free sour cream
    1 tablespoon prepared horseradish
    6 cups lettuce, shredded
    1/2 large red onion, chopped
    1 large tomato, chopped


    Preheat broiler in oven and set rack about 3 to 4 inches below heating elements.

    Cut all visible fat from sirloin steak. In a small bowl, combine chili powder, oregano, and cumin. Rub the spice mixture over both sides of the beef and let stand for 15 minutes at room temperature.


    Answer by Christmaslver68 at 11:34 AM on May. 31, 2011

  • Heat broiler; broil steak approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer.

    Rare - 120°F
    Medium Rare - 125°F
    Medium - 130°F

    When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Slice steak across grain into 1/8-inch slices.

    Warm tortillas according to package directions.

    In a small bowl, combine the sour cream and horseradish. Spread 3 tablespoons of the sour cream mixture over the top of each tortilla. Top each tortilla with 1 cup of lettuce; sprinkle with chopped red onion and tomatoes. Divide beef into equal portions and top each tortilla with beef.

    Answer by Christmaslver68 at 11:35 AM on May. 31, 2011

  • Fold one end of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping and serve.

    Makes 6 servings.

    Answer by Christmaslver68 at 11:35 AM on May. 31, 2011