SOUTHWESTERN CLUB WRAP
Classic club sandwich ingredients of mayo, turkey, bacon, lettuce, tomato and cheese are wrapped in a flour tortilla with salsa for a southwest twist.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Spread tortillas with mayo.
- Top with remaining ingredients; roll up.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 40 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
CLUB WRAP
This wrap is great even on whole grain bread or sourdough! Add you favorite condiment but make sure its low fat to fat free!
Provided by askahealthchef
Categories Lunch/Snacks
Time 5m
Yield 1 Wrap or Sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Streak the tortilla with a bit of your fav sandwich dressing.
- Top with lettuce, then tomato. Lay down you meats and then top it off with the cheese.
- Wrap, slice in 1/2 and bag it up!
- Great Heated UP! or Made HOt!
SOUTHWESTERN CLUB WRAP
Make and share this Southwestern Club Wrap recipe from Food.com.
Provided by Lavender Lynn
Categories Lunch/Snacks
Time 30m
Yield 4-6 wraps
Number Of Ingredients 10
Steps:
- Heat the oven to 250°F Wrap the tortillas in aluminum foil and warm them in the oven for about 10 minutes to soften. This will make them easier to roll. Alternately, heat each tortilla in the microwave for 10 seconds.
- Make the sauce by combining the ranch dressing and barbecue sauce in a small bowl and stir until blended.
- Working with one wrapper at a time, layer each ingredient on half of the tortilla. Start with a bit of sauce (there'll be plenty left to serve on the side as well), then add the lettuce, tomatoes, cheese, avocado, olives, and peppers, using as much of each as you like. End with a piece of the turkey. Fold in each side of the tortilla and begin rolling the wrap from the end with the filling. Tuck in the filling as you roll.
- Slice each sandwich in the center, on the bias, with a sharp serrated knife and serve (with the extra sauce in a bowl). Makes 4 to 6 wraps.
GRILLED CHICKEN SALAD WITH ROMESCO SAUCE
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Provided by Anna Stockwell
Categories Grill Chicken Sherry Garlic Bell Pepper Lettuce Salad Cucumber Onion Parsley Lemon Juice Paprika Dinner Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 25
Steps:
- Grill the Chicken:
- Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.
- Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Let cool.
- Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.
- Make the Romesco:
- Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.
- Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .
- Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.
- Assemble the Salad:
- Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.
- Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.
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