Cold Wraps
Peel and thinly slice vegetables and wash ahead of time.
Try various types of coleslaw in a wrap: cabbage, carrot, brussels sprouts.
Wash lettuce in a salad spinner and refrigerate so that leaves are dry before using to avoid soggy wraps.
If eating right away, spread the tortilla with mayo or other sauce before piling on fillings, but if making ahead, avoid soggy wraps by using something like lettuce as a barrier (top and bottom) between watery fillings like tomatoes, feta cheese, mayonnaise or saucy fillings.
Store filled wraps packed tight against each other in a container to hold their shape or wrap individually.
Greek Wraps
In medium bowl, whisk together:
- 1/4 cup olive oil
- 2-1/2 Tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Toss in:
- 1 small, diced English cucumber (1/4" pieces)
- 1/4 cup chopped black Greek olives (Kalamata)
- 1/4 small red onion, sliced thin
- 1/4 cup feta cheese
- 2 cups baby greens (spinach, arugula or mixed greens)
Divide mixture in four parts, fill and roll:
- Four 10" wraps
