I’ll be honest, wraps are often something that collect frost in the back of my freezer. I used to buy them like they were milk on my shopping list, and then… they just sat. They’re no longer in the basics category, but I always have a package or two sitting around with nothing to do.
This week, we feature four great recipes from Sima Kazarnovsky using wraps. Here are some more ideas using wraps that can get you through the “there’s nothing to eat in this house” kvetches.
Not exactly collecting frost in my freezer but rather forgotten in my pantry is usually a box of Ortega hard-shell corn tortillas. The fleishig variation might feel a little stale, so here’s a dairy option for you. In an oven-to-tableware or disposable pan, line up the shells so they’re all holding the others up snugly. You should be able to fit about ten of them into a 9x13. Fill as you wish, but we liked tomato sauce, cheese, kalamata olives, banana pepper rings, finely chopped tomatoes, and onions. Top with an abundance of cheese, broil or bake at a high temp for a few minutes, and watch them ask for seconds!
Shawarma Chicken, version #99
I’m not sure if you’ve noticed this pattern, but my kids really go for shawarma chicken in all types of variations. For a meal in one, I sometimes like to load it up in a wrap. I use a white flour tortilla, which I toast on the stove over an open flame for 60 seconds on either side, just until it picks up a bit of char. Then I add shawarma chicken, lots and lots of fried onions, sliced beefsteak tomatoes, avocado (for the kids who like it), often sliced cucumbers or pickles or both, and — provided they are in my fridge — pickled turnips.
Oh! And a very crispy lettuce. If I can’t get a hard-ribbed romaine, I go for iceberg. Before you say, “How plebeian,” realize that it’s the only thing that delivers on the crisp crunch aspect, so it definitely has a place here.
One of the most challenging things about wraps is that they always open and everything falls out. Let’s try sealing a grilled chicken wrap. (You knew I’d get there eventually.) Similar components to the shawarma wrap, but here I add a lot more in the way of sauces. I always like something spicy and something creamy. For spicy, it’s usually sriracha or a hot sauce, and for creamy, it’s usually a mayo that I mix with herbs and garlic. My daughter makes it for Shabbos and we revisit it multiple times throughout the week. She starts with a cup or so of mayo, then adds three to four cubes of frozen parsley, one or two cubes of frozen dill, any form of garlic (we’ve done all the options, based on what’s available), and a bit of fresh lemon.
Sealing the wrap is what makes it a successful meal, though. Once done, wrap as tightly as you can. Then, using tongs and a super-hot skillet with a bit of oil, stand them up in the skillet one at a time. Let the ends seal on either side. Remove from the pan and slice in half to make for an easier eating experience!
I’ve seen this idea all over, but I never tried it… until now, in honor of this article. Take a bag of corn chips (you can choose the flavor and brand; I used basic corn chips) and add lettuce, cooked and seasoned ground beef, avocado or guacamole, chopped tomatoes, French-fried onions, and jalapeño rings if you like it hot! Squeeze some lemon or lime on top, and add cilantro if it’s your thing.
You can do a similar concept with a milchig version, but I can’t figure out how to get the cheese to melt. The only thing I can think of is a blowtorch, but if you have another idea, please report back!
Basic Lettuce Wrap
Nothing fancy here, but just consider the option of putting whatever chicken you planned on making for supper into a romaine lettuce heart so it becomes a more interactive experience, especially for kids. It’s also a great option for tuna or egg salad. Top as you wish! Don’t forget something crunchy on top — this needs it! I always have the super-thin rice noodles that come in the Pringles-type can (from La Choy) in the pantry.
This is an old one I created years ago, but I needed this reminder to revisit it. Using flour wraps (whole wheat or white), add tomato sauce, shredded cheese, and ideally a creamy cheese like ricotta or cottage (I like to use J&J’s whipped cottage cheese). Wrap each individual wrap and place them all in a pan, then add sauce and cheese to cover and bake. I like it because it’s something I can make for Melaveh Malkah when I want to serve something to wash on. That is, if you wash on wraps!
(Originally featured in Family Table, Issue 772)
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