Cooking with Vegetable Wraps
From the Kitchen of Engrid Winslow
During summer no one wants to turn on the oven and it is easier to prepare a wrap than almost any meal. Everyone loves a burrito, right? Well, let’s riff off that and give you even more ideas for fillings and wraps.
Veggie Leaves –
You’ve got leftover roasted or grilled chicken? Shrimp stir fry? Fried Rice? ½ a jar of roasted red peppers, noodles of any kind? You’re golden to just shred some carrots, slice some tomatoes and wrap in rice paper, tortillas or vegetable leaves for a satisfying, no-cook meal.
Add a satisfying crunchy element such as toasted nuts, corn, coconut, shredded purple cabbage, sunflower, pumpkin or sesame seeds, finely sliced celery, sprouts and cucumbers.
Add tofu or crumbles of tangy cheese such as feta, avocado, mayonnaise, sour cream or yogurt. Other good mix-ins are cotija, fresh mozzarella, cream cheese or blue cheeses.
Make it sweet –
For a refreshing dessert try a wrap with one or more of the following: fresh fruit, jam, dried fruit, cream cheese, chocolate, whipped cream, yogurt, honey or vanilla pudding.
Add Acid –
Sometimes a squeeze of lemon juice or lime juice can perk up the fillings in your wrap. Another easy addition would be pickled anything or make a quick pickle by stirring rice wine vinegar into thinly sliced onions (or another veggie of your choosing) and letting them mellow for 10-30 minutes.
Add Spice –
Some filling will be even better with a dollop of salsa, sliced jalapenos or roasted chili peppers.
Here’s an easy marinade for chicken, shrimp, beef or tofu that can be grilled, stir-fried or roasted:
½ cup pineapple juice
½ cup lemon juice
2 T olive oil
2 tsp honey
Don’t marinate shrimp for more than ½ hour or so or they will get mushy. Tofu, beef and chicken will hold up to a longer marinade.
Serve with coconut, shredded carrots, sliced cucumbers and other toppings so that everyone can personalize their wrap.