the better.
For the wrap:.
Flatten breast to about
Spread guacamole over wrap, leaving a 1/2 inch border.
Sprinkle tuna over guacamole.
Layer on lettuce leaves and tomato slices.
Wrap up and enjoy!
Lay tortilla wrap flat and spread desired amount of hummus on only one half, not touching edges of wrap.
Place lettuce on top of hummus and position sliced tofu, covering the lettuce.
Sprinkle a small amount of feta cheese over tofu, then layer the avocado, bean sprouts, and (if using) arugula.
To wrap, fold in sides first then roll body forward, tucking ingredients inside as you go.
Slice in half diagonally and serve or wrap in plastic wrap to refrigerate for later.
Place wrap onto a clean work surface.
Spread cream cheese onto wrap, inching it close to the outside edges.
Place the spinach and apple into the center of the wrap.
Fold in the sides and wrap the sandwich.
Cover the dish with plastic wrap and refrigerate, at least 4
Cut the tofu into cubes and fry it until the outside is firm and crispy.
Add the buffalo sauce to the tofu and fry for about a minute more.
Lay out the wrap and spread the ranch or bleu cheese dressing in a circle in the middle.
Place the lettuce and tomato in the center of the wrap.
Put the buffalo tofu on top of the veggies.
Sprinkle the cheese on top of the hot tofu.
Add hot sauce if you like it spicy.
Wrap it up and enjoy!
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
ill smooth, set aside.
Wrap Ingredients:
In boiling water
Slather wrap with hummus, the evenly top with each remaining ingredient. Wrap it up if you can or fold like a soft taco and enjoy!
Spread hummus onto sandwich wrap. Arrange artichoke hearts and red bell pepper pieces atop the hummus. Scatter mozzarella cheese over artichokes and bell pepper; top with spinach. Roll the sandwich wrap around the ingredients to serve.
nch baking pan with Reynolds Wrap(R) Non-Stick Foil and
Lay tortilla wrap flat. Spread sour cream and salsa. Add the rest of the ingredients. Fold the sides and roll into a wrap. Cut in half and enjoy.
n the middle of the wrap.
add the egg on
Marinate chicken in Italian dressing. (At least 1/2 hour but longer adds more flavor).
Grill chicken until done.
Cut chicken into thin slices.
Spread hummus on wrap.
Place lettuce, tomato slices and sliced chicken on top of hummus.
Roll up the wrap.
Preheat oven to 375 degrees F.
Line a 13x9x2-inch baking dish with Reynolds Wrap(R) Pan Lining Paper with parchment paper side facing up toward food. Crimp Pan Lining Paper around rim of dish set aside.
Whisk together cream cheese, mayonnaise, milk and garlic powder in a large bowl. Stir in artichokes, spinach, the cheeses and roasted red pepper until combined. Spread in lined pan in an even layer.
Bake uncovered 25 to 30 minutes or until edges are bubbling and starting to brown. Serve with crackers or chips.
Spread cheese on wrap and microwave until melted.
Spread honey mustard salad dressing over.
Add turkey, lettuce and tomato.
Roll up and enjoy!
op with ground almonds, tighly wrap each fish package,making sure
Preheat grill to 450 degrees F. Roll or pat pizza dough into a 14-inch circle on a sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Brush dough with olive oil.
Sprinkle on oregano and lemon zest. Add green pepper, red onion, cherry tomatoes, olives, feta, and mozzarella. Season with salt and pepper to taste.
Grill 15 to 20 minutes in covered grill over indirect heat.
n a sheet of Reynolds Wrap Aluminum Foil. Place two marinated
eet long sheet of Reynolds Wrap(R) Aluminum Foil on a