A few times a year Anita and I take a drive down to the Exit 76 Antique Mall in Edinburgh, Indiana. About 30 minutes or so south of Indianapolis, the mall is stuffed with tons and tons of antiques, collectibles, arts, crafts, toys… just about anything you can imagine. To maximize our browsing time I like to pack quick and easy lunches, like these Fiesta tortilla wrap bites. They’re easy to make but full of flavor. And they travel well.
The antique mall has a little sitting area (it actually used to be a Subway sandwich shop) with tables that are perfect for grabbing a bite to eat before antiquing.
The filling used in these wraps can be used for other treats too. Like for topping cut cucumbers, or as a dip. It’d also be great as the filling for a grilled cheese sandwich. Or on top of hot dogs. It’s great stuff.
Also try my grilled chicken wrap with southwestern dipping sauce.
Fiesta Tortilla Wrap Bites
Servings 30 or so bites
- 8 ounces light cream cheese softened
- 1/2 cup light sour cream
- 1/2 cup salsa
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon hot sauce
- 1/4 cup each green red, and yellow bell pepper, chopped
- 1/2 cup black olives chopped
- 1 cup sharp cheddar cheese shredded
- 5 8 " tortillas or wraps
Place all ingredients except for the tortillas in a large bowl and mix well.
Divide mixture between the tortillas.
Tightly roll the tortillas and wrap in plastic wrap.
Refrigerate for 2-8 hours to let the wraps set up then slice as desired.
Buffalo chicken, everywhere! That’s what I was thinking after I made a big batch of Buffalo chicken the other day. I love Buffalo chicken. Since we’ve been eating a little less carbs, these Buffalo chicken wraps made for a great, light lunch. They took only a few minutes to make. They have that great sauce kick (I use Frank’s, of course), with great lettuce, celery and carrot crunch, all cooled down by a little Ranch dressing and ripe tomatoes.
If you really, really like blue cheese, substitute blue cheese crumbles for the cheddar cheese for even bigger flavor in these Buffalo chicken wraps.
Buffalo Chicken Wraps
Servings 2 servings
- 2 wraps or tortillas
- 1/2 cup buffalo chicken warmed
- More Buffalo sauce if desired
- 1 tablespoon celery shredded
- 1 tablespoon carrot shredded
- 1/2 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- Tomatoes chopped
- 1/4 cup blue cheese or Ranch salad dressing
Lay the wraps out on a flat surface.
Combine the remaining ingredients in a bowl. Divide between the wraps, fold and roll, cut in half and serve.
Anita and I took a little day trip over to Springfield, Ohio, to peruse the Heart of Ohio Antique Center. It’s one of our favorite antique malls. And although there’s a nice little cafe in the mall, we decided to pack a lunch. Besides some Kaw-Cajun 4 bean salad and chips, I made a few of these southwest wraps. They’re the perfect picnic: spicy, tasty, and different than the usual boring sandwich. Tomatoes, black beans, corn, cilantro, turkey, habanero cheese and spicy Ranch dressing, all inside a habanero wrap. Definitely not boring.
The spicy Ranch dressing I made for these wraps is really great stuff. I also use it on sandwiches, hamburgers, and hot dogs. It definitely has a little kick. I keep a batch in a squeeze bottle in the fridge for any time I want something with a little bite.
Also try my crab salad wraps.
Servings 8 -10
For the Spicy Ranch Dressing (you'll have plenty leftover for other dishes)
- 1 16 oz bottle Ranch salad dressing
- 1 tablespoon hot pepper sauce I used Louisiana Pepper Sauce
- 1 tablespoon hot pepper sauce I used Frank's Red Hot
- 1 teaspoon ground cayenne pepper
- 1 teaspoon chili powder
For the wraps
- 1 small can black beans rinsed, drained
- 1 small can sweet corn kernels drained
- 2 Roma tomatoes chopped
- 2 tablespoons fresh cilantro chopped
- 1/2 red onion chopped
- 8 habanero wraps
- Turkey sandwich meat
- Red or green leaf lettuce leaves
- Spicy Ranch dressing
- Habanero cheese slices
For the Spicy Ranch Dressing
For the wraps
Combine the beans, corn, tomatoes, cilantro and onion in a bowl and mix gently.
Lay out the wraps. Assemble the wraps by stacking the ingredients on one half of the wrap (so you can then roll it up.
Add the sandwich meat first, This will help keep the wrap from getting soggy.
Add the lettuce and a tablespoon or so of the dressing.
Spoon on a few tablespoons of the bean and corn mixture.
Add the cheese and wroll up the wrap.
I made a batch of these crab salad wraps for us to take for a ‘picnic’ at the Exit 76 Antique Mall. We didn’t want to leave the mall for lunch… we might miss out on a deal! Quick and easy bites like these hold up well for the drive down and require nothing special to eat. Just grab one and dive on in!
These crab salad wraps are very tasty and are great for a picnic lunch or just lunch at your desk.
You can use imitation crab meat. I won’t tell anyone.
Also try my Fiesta tortilla wraps.
Crab Salad Wraps
- 1 pound crab meat real, picked over, or imitation
- 2 stalks celery chopped
- 1 tablespoon onion minced
- 1/2 cup 4 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 6 hard-boiled eggs cooled, shelled, lightly chopped
- Lettuce leaves I used iceberg
- 6 to rtillas
Break the crab meat into small pieces. Place in a large bowl and combine with the celery and onion.
Stir in the cream cheese, sour cream, mayonnaise, lemon juice and sugar until smooth.
Gently mix in the eggs.
Lay out tortillas. Top with lettuce and a few dollops of the crab mixture. Roll up and slice.
The avocado mix I used on these smoked turkey avocado wraps really kicks up an ordinary wrap. The key a good wrap, for me, is a quality cheese and some sort of spicy sandwich spread. Hot mayonnaise or this avocado cilantro mixture work just fine. And fresh, crisp lettuce.A nice variation on these smoked turkey avocado wraps is to substitute chipotle peppers in adobo for the hot sauce. Just chop a pepper and add it along with a little adobo sauce to the avocado mixture. The smoked jalapenos add a nice smoky flavor, plus of course, a little heat.
Also try my avocado wraps with spicy mayonnaise.
Smoked Turkey Avocado Wraps
The avocado and cilantro spread really makes these wraps a star.
- 1/2 to mato chopped
- 1/4 cup cilantro chopped
- 1/2 teaspoon or more hot pepper sauce
- 1 avocado peeled, pitted, diced
- 4 large tortillas or wraps
- 8 slices smoked turkey sandwich meat
- 4 slices provolone cheese
- 4 leaves lettuce
Combine the tomato, cilantro, hot sauce and avocado in a small bowl.
Top wraps with sandwich meat, cheese, and lettuce.
Divide avocado mixture between wraps. Roll up tightly, cut in half, and serve.
I’ve been on a wrap kick lately. Besides being easy to make they a nice change from having sandwiches for lunch. As an extra bonus, avocados were on sale, so I incorporated them into everything I made for a week, starting with these avocado wraps with spicy mayonnaise. Creamy avocado and crunchy smoky bacon get a nice little kick from a southwestern-inspired sauce. This is one great wrap that isn’t boring by any stretch of the imagination.
Nothing beats a perfectly ripe avocado. That’s what makes these avocado wraps with spicy mayonnaise so wonderful. Also try my avocado with crab-mango salad and my smoked turkey avocado wraps.
Avocado Wraps with Spicy Mayonnaise
For the spicy mayonnaise
- 1 large garlic clove minced
- 1/2 teaspoon sea salt
- 2 teaspoons chili powder
- 2 tablespoons lime juice plus a little more (1 lime)
- 1/2 cup light mayonnaise
For the sandwich
- 4 large tortillas
- 8 slices smoked turkey lunch meat
- 4 slices smoked provolone halved
- 8 lettuce leaves
- 8 slices bacon
- 1 large ripe avocado
- 1 large tomato sliced very thin
Combine the garlic, salt, chili powder, 2 tablespoons of the lime juice and the mayonnaise in a bowl. Refrigerate until ready to use.
Fry the bacon. Drain.
Cut avocado in half and remove the seed. Slice thin and sprinkle with remaining lime juice.
Spread a tablespoon (more or less, to taste) of the mayonnaise out on the wraps.
Add sandwich meat and cheese. Top with remaining ingredients. Roll up tightly, cut in half, and serve.
This is my take on a recipe for a grilled chicken wrap with southwestern dipping sauce posted on the Kraft website. I liked the original idea, but made a few changes. I really liked the final result. Oddly, Anita did not. She thought it was a tad bland. I found it to be tasty, crisp, and even better when dipped into the sauce.A lot of recipes call for using chicken breasts. I prefer to use chicken tenderloin, specially when I can find them on sale. They cook quicker and are more tender.
The dipping sauce is good for anything. Veggies. Chips. Wraps.
Also try my delicious southwest wraps.
Grilled Chicken Wrap with Southwestern Dipping Sauce
A lot of recipes call for using chicken breasts. I prefer to use chicken tenderloins, specially when I can find them on sale. They cook quicker and are more tender.
For the wraps
- 1 pound chicken breasts or tenderloins grilled, cooled, chopped
- 1 1/2 cups broccoli slaw see below
- 2 carrots shredded
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup grape tomatoes sliced
- 1/4 cup ranch dressing
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 4 whole wheat tortillas
For the slaw (you'll have some leftover)
For the sauce
- 6 ounces sour cream
- 1 clove garlic minced
- 2 tablespoons red onion minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice