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Published by dtricket

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Published by: dtricket on Jun 26, 2008
Copyright:Attribution Non-commercial


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Wrap Recipes
a collection of great recipes
a food product consisting of meat, lettuce or other traditional sandwich fillingswrapped in a pita or tortilla shell. The wrap is sometimes known as the "summersandwich" and has gained popularity as a low-carbohydrate alternative to sandwichesmade with bread.
Adobe Chicken Wraps
Makes:6 wraps
1 1/2 cups chopped cooked chicken1/2 cup Old El Paso® Thick 'n Chunky salsa1 can (15 ounces) black beans, rinsed and drained 1 can (7 ounces) Green Giant® Niblets® whole kernel corn, drained 6 spinach or regular flour tortillas (8 to 10 inches indiameter)1/3 cup sour cream Additional Old El Paso® Thick 'n Chunky salsa, if desired 
In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn. Divide chickenmixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Topeach with sour cream.Fold one end of the tortilla up about 1 inch over filling; fold right and left sides overfolded end, overlapping. Fold remaining end down. Serve with additional salsa.
Copyright 2005 – Coco’s Corner Market
Alaskan King Crab Wrap Sandwich
Serves 4
1 lb Alaska king crab meat 4 (12-14 inch) flour tortillas, warmed 4 oz brie cheese, ripe, diced 4 cups mixed baby lettuces1 cup tomato, diced 4 slices bacon, cooked 1/2 cup mayonnaise1 1/2 teaspoons fresh dill, chopped 
Mix the dill and mayonnaise together in a bowl. Place king crab meat and Brie togetherin a sauté pan; warm over medium heat until cheese starts to melt. Lay out the warmtortillas and spread 1 oz. of the dill-mayonnaise over each. Top with 1/4 of the craband Brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato, and 1 slice of bacon, crumbled. Fold in the ends and roll up like a cigar. Cut in half at an angle.
Copyright 2005 – Coco’s Corner Market

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