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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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September
6 , 2003 - Issue 95
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Wrap
n' Roll
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School's back
in session and what can be more boring than a plain
old sandwich. Here are some great recipes with a new
twist!
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Ham
and Cheese Wrap
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| Ham and cheese is a perennial
favorite, but here the twist is not only the wrapper, but also
the condiment. Instead of spreading the wrap with mustard or
mayonnaise, kids can dip the wrap in a single serving size container
of Hidden Valley Ranch Dressing. Serves
2 |
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Ingredients:
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- 2, 9-inch flour wraps (thin tortillas
may be substituted)
- 4 slices low-fat ham
- 4 slices Muenster cheese
- 4 large lettuce leaves, preferable
green or red leaf
- 2, single serving size containers
of Hidden Valley Ranch Dressing
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Directions:
For each wrap: place
wrap on work surface and cover with 2 slices of ham, leaving
1/4 of the surface bare and top that with 2 slices of cheese.
Flatten lettuce leaves and place on top of cheese then roll
the wrap up into a tight roll ending with the bare side, which
will seal the roll. Cut in half crosswise and store in a Soup/Salad
sized plastic container until needed, or overnight. Best eaten
within one day.
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Barbecue
Chicken Wrap
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| Barbecued chicken may
be a thing of summer past, but the flavor can easily be incorporated
into kid¹s school lunches in these easy to eat wraps. Flour
wraps, which are like thin tortillas, come in flavors such as
spinach, sun-dried tomato, or plain white wheat. Choose whichever
you like; they are found either in the bread isle, or at the
deli counter. Make sure to use tender, baby spinach leaves,
and your kids will love them. Also, when having the deli counter
slice the chicken, make sure it is pure chicken breast and not
chicken roll, which is a more processed product. Serves 2.
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Ingredients:
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- 2, 9-inch flour wraps, (thin
tortillas may be substituted)
- 1/4 cup prepared barbecue sauce,
such as Heinz B.B.Q
- 2 ounces (about 2 cups) baby
spinach
- 4 slices chicken breast or turkey
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Directions:
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For each wrap: place
wrap on work surface and spread with an even layer of 2 tablespoons
barbecue sauce, leaving 1/4 of the surface bare. Arrange 1
cup of the spinach leaves over the sauce and top that with
2 slices of sliced chicken. Roll the wrap up into a tight
roll ending with the bare side, which will seal the roll.
Cut in half crosswise and store in Soup/Salad sized plastic
container until needed, or overnight. Best eaten within one
day.
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5-Layer
Bean and Veggie Dip
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| You've probably seen
this at casual potluck parties, but why no adapt it for the
wee set. The vegetarian low-fat refried beans provide protein,
tomatoes and the optional avocado are the veggie component and
non-fat sour cream provides creamy layer. Serve with corn chips
and carrot sticks. Serves 2. |
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Ingredients:
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- 1 cup vegetarian low fat refried
beans, such as Old El Paso
- 1/3 cup non-fat sour cream
- 2 small plum tomatoes, diced
- 1/2 ripe, but firm avocado (optional),
diced
- 2 ounces finely shredded Monterey
Jack cheese, about 1 cup
- 2 cups corn chips, preferably
low salt
- 1 cup baby carrots
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Directions:
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For each serving: take a Soup/Salad
sized container and spread 1/2 cup of the refried beans on
the bottom. Spread with half of the sour cream then top with
a layer of half of the diced tomatoes, then half of the diced
avocado. Top with 1 ounce (1/2 cups) shredded cheese and snap
on lid. Refrigerate until needed. Will keep for 2 days.
Divide chips into two Soup/Salad
sized containers and store at room temperature until needed.
Divide baby carrots into two Soup/Salad
containers and refrigerate until needed.
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Tuna Lettuce
Wraps
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| Tuna sandwiches are a
childhood staple, but the standard sandwich gets boring, and
the bread often gets soggy. We¹ve solved that problem by
using soft lettuce leaves as a wrapper for the tuna, which has
been enriched with extra veggies. Serves
2. |
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Ingredients:
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-
1, 6 ounce can
water-packed tuna, light or white
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1/4 cup finely
chopped celery (about 1 small stalk)
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1/4 cup finely
chopped red or green pepper, or chopped peeled cucumber
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3 tablespoons
mayonnaise
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1/4 teaspoon
lemon juice
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6 large leaves
Boston on Bib lettuce
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Directions:
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Drain the tuna and
combine it in a small bowl with the celery, pepper or cucumber,
mayonnaise and lemon juice.
Wash and thoroughly dry the lettuce
leaves. Place a lettuce leaf in front of you with the soft
leaf edge nearest you and the entire leaf curving upwards
to form a bowl. Dividing the tuna into six portions, place
one portion on the lettuce leaf. Fold over the bottom stem
end of the leaf, then fold in the sides, then roll up. Repeat
with remaining leaves.
Place lettuce packets in a Soup/Salad
sized container, seal and refrigerate until ready to pack
lunchbox.
Can be made the night before. Should
be eaten within 24 hours.
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