tir in cheese.
Warm tortillas according to package instructions.
ach side.
For the wraps: Mix the cheese, the remaining
br>Meanwhile, grill the tortillas or wraps for 2 mins on one
set aside.
Arrange the tortillas on a work surface; spread
venly among the tortillas, and roll up.
Freeze wraps in single
the cilantro.
Place tortillas on a flat work surface
ime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border
liced tomatoes.
Ham Salad Wraps:
In bowl, beat cream
egin to assemble the tortilla wraps by 1st placing 2 banana
our favorite.
Lay the wraps on a large surface.
To tortillas, spread cream cheese all the way around to edges. Sprinkle with cranberries, and chopped green onion. Lay ham slices to cover top.
Roll up tightly, wrap in plastic and refrigerate at least one hour.
Eat as wraps or to make pinwheels: Trim off the very ends of each log, then slice each log into 8 slices and lay flat. Place a half cherry (if using) onto the center of each pinwheel. Arrange decoratively onto a serving platter.
In a small bowl mix the honey with the fruit.
Heat a non-stick frying pan, preferably griddle pan over medium heat.
Divide the fruit between the tortillas, spooning it into the middle of each.
Roll up the tortillas and fold over the ends to make a wrap.
Place the wraps seam side down into the pan and cook for two minutes on each side, until nicely toasted.
Serve immidiately.
Place the flour tortillas on a flat surface.
Put the wraps on the work surface and spread with 2 tbsp of aioli. Evenly distribute the salad greens, tuna and onions on the wraps, leaving a margin of about 1 1/8 inches around the edge.
Roll up the wraps tightly and cut them in half. Cut the greaseproof paper into 1 1/2 inches wide strips and wrap them around the lower halves of the wraps. Fasten them with kitchen twine and serve.
or later.
Lay the wraps out on the counter or
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.
Cut the cooked lobster meat into chunks. Divide lobster and cheese evenly over tortillas and place 2 sprigs of cilantro on each. Sprinkle with lime juice and roll the filled tortillas.
Wrap the tortillas in aluminum foil and warm on a grill or in a microwave over. Serve lobster wraps with your favorite salsa.
lace salad mixture onto tortillas and roll into wraps. If desired, use
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.
erde.
Plate the beef, tortillas, remaining salsa verde, chilies and