o make their own wraps.
To assemble wraps, take a whole
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
ggs.
Briefly heat the wraps in the microwave or in
Preheat oven to 300\u00b0F. Grease 2-3 baking trays.
Oil a large frying pan and place over medium-high heat. Cook bacon until crisp. Drain on paper towels.
Meanwhile, place wraps on baking trays. Sprinkle with cheese then warm in oven until cheese melts.
Distribute wraps between serving plates. Top with lettuce, tomato, chicken and bacon.
Whisk together remaining ingredients in a small bowl and season to taste. Drizzle over wraps and roll up to enclose filling.
In a bowl, combine vinaigrette, 2 tablespoons minced basil leaves, garlic, half of teaspoon lemon zest and 2 teaspoons lemon juice.
Brush wraps with vinaigrette mixture. Layer wraps with roast beef, cheese, tomato, red onion, baby spinach and remaining basil leaves. Season with salt and pepper.
Roll up wraps. Wrap in parchment or waxed paper. Slice diagonally. Wrap in plastic wrap. Unwrap when ready to serve.
eanwhile, grill the tortillas or wraps for 2 mins on one
nd tomatoes.
Heat the wraps for about 30 seconds each
ach side.
For the wraps: Mix the cheese, the remaining
Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
Combine all ingredients in salad except White Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.
nd pepper.
Microwave the wraps for 10 to 15 seconds
Season steak with salt and pepper, to taste. Grill steak to disired doneness. Cover, let stand 10 minutes. Thinly slice.
Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
Combine all ingredients in salad except White Balsamic Vinegar, in large bowl. Add plums and onion, toss well. Toss with dressing.
Microwave wraps or tortillas for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.
n the center of the wraps; drizzle with olive oil. Roll
ith remaining ingredients.
Refrigerate wraps until chilled, about 1 hour
Cut peaches in half, remove seed. Cut into 1/4-inch slices. Cut mango half into 1/2-inch slices. Brush peaches, mango and pineapple slices with oil and grill on each side until tender. Cool slightly, cut into chunks. Toss fruit with raspberry vinegar, salt and pepper, to taste.
Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add fruit chunks, toss well. Toss with dressing.
Heat wraps in microwave for 30 seconds. Lay out wraps and divide salad filling equally. Fold over one end and wrap sides over filling.
0 minutes.
FOR THE WRAPS:
Fry noodles in small
emon zest. Spread over sandwich wraps, leaving a 1/3 inch
Spread mayonnaise evenly over wraps. Place 2 slices of cheese along 1 side of each wrap. Top with tomatoes, carrot and watercress. Roll up tightly. Cut in 1/2 to serve.
Combine tuna, mayonnaise and sweet chili sauce. Season. Spread over sandwich wraps and top with spinach and grated carrot. Roll up to enclose filling.
Wrap in parchment paper and tie with string.
Drain pepper well; pat dry with paper towel.
Spread horseradish on each wrap.
Divide beef, pepper and arugula among wraps. Roll to enclose filling.
Preheat oven to 350\u00b0F. Line a large baking tray with parchment paper.
Toss squash with garlic, oil and honey. Season. Transfer to prepared pan and roast for 30 mins, or until golden and tender. Let cool.
Squeeze garlic from skin then mash. Mix with hummus then spread over wraps. Top with roast squash and arugula. Sprinkle with mozzarella and roll up tightly. Serve.