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Wrap Recipes

a collection of great recipes

Wrap: a food product consisting of meat, lettuce or other traditional sandwich fillings
wrapped in a pita or tortilla shell. The wrap is sometimes known as the "summer
sandwich" and has gained popularity as a low-carbohydrate alternative to sandwiches
made with bread.
Adobe Chicken Wraps
Makes:6 wraps

1 1/2 cups chopped cooked chicken


1/2 cup Old El Paso® Thick 'n Chunky salsa
1 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 in
diameter)
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 chicken
mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top
each with sour cream.

Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over
folded end, overlapping. Fold remaining end down. Serve with additional salsa.

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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 lettuces
1 cup tomato, diced
4 slices bacon, cooked
1/2 cup mayonnaise
1 1/2 teaspoons fresh dill, chopped

Mix the dill and mayonnaise together in a bowl. Place king crab meat and Brie together
in a sauté pan; warm over medium heat until cheese starts to melt. Lay out the warm
tortillas and spread 1 oz. of the dill-mayonnaise over each. Top with 1/4 of the crab
and 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.

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Copyright 2005 – Coco’s Corner Market
Antipasto Wraps
Preparation Time: 10 minutes
Serves: 4

4 (10-inch) sun-dried tomato flavored tortillas or


flour tortillas
8 slices Sargento® Deli Style Sliced Provolone
Cheese or Sargento® Deli Style Sliced Mozzarella
Cheese
8 oz. thinly sliced deli salami or smoked ham
1 jar (7 oz.) roasted red peppers, drained
2 cups romaine leaves, torn
1/4 cup Italian, Caesar or garlic salad dressing

Place 2 slices cheese over each tortilla. Top with salami, peppers and lettuce.
Spoon dressing over lettuce; roll up.

Consumer Tips: Make-ahead tip: Wrap may be wrapped in plastic wrap and refrigerated
up to 2 hours before serving.

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Copyright 2005 – Coco’s Corner Market
Apple-Peanut Butter Wraps

1 soft flour tortilla


1 tablespoon peanut butter
2 tablespoons raisins
1 small chopped sweet apple

Spread peanut butter on shell. Sprinkle with raisins and apples. Roll and enjoy!
Variations: sprinkle with cinnamon or add chopped nuts.

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Copyright 2005 – Coco’s Corner Market
Apricot Wraps
Makes about 4 1/2 dozen appetizers

1 (14-ounce) package dried apricots


1/2 cup whole almonds
1 pound sliced bacon
1/4 cup plum or apple jelly
2 tablespoons soy sauce

Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around
each apricot and secure with a wooden pick. Place on two ungreased 15 x 10 x 1-inch
baking pans. Bake, uncovered at 375*F (190*C) for 25 minutes or until bacon is crisp,
turning once. Transfer to paper towels to drain. In a small saucepan, combine jelly and
soy sauce; cook and stir over low heat until warm and smooth. Serve as a dipping
sauce.

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Copyright 2005 – Coco’s Corner Market
Arizona Enchiladas

3 cups beef prepared in the dried style of Carne Seca


1/2 medium onion, minced
8 thin 8- to 10-inch flour tortillas
3 cups Chile Colorado, warmed
3 ounces Monterey jack cheese, grated
3 ounces mild Cheddar cheese, grated

Preheat oven to 350°F. Grease a baking dish. In a bowl, combine the beef with the
onion.

With tongs, dip a tortilla in the chile sauce to lightly coat it. Lay the tortilla on a plate,
sprinkle about 6 tablespoons of the beef mixture down the center of it, and roll it up
snugly. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas
and filling. Top the enchiladas with the remaining chile sauce and sprinkle the cheese
over the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and
the sauce and cheese are bubbly.

With a large spatula, serve 2 enchiladas per person.

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Copyright 2005 – Coco’s Corner Market
Arizona Wraps
Makes 6 sandwiches

1 (6 ounce) container avocado dip


3 ounces cream cheese
6 (8-inch) tortillas
8 ounces cooked roast beef
Leaf lettuce
1 cup Monterey jack cheese
Alfalfa sprouts

Combine dip and cream cheese. Spread each tortilla within 1/2-inch of edge of tortilla.
Arrange meat, lettuce, cheese and sprouts. Wrap tortilla. Serve with red onions on
side.

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Copyright 2005 – Coco’s Corner Market
Asian Beef & Broccoli Slaw Wraps
Makes 4 servings

1 - pound ground beef


1/4 - cup finely chopped onion
1/2 - teaspoon salt
1/4 - teaspoon pepper
3 - cups packaged broccoli or cabbage slaw mix
1/4 - cup Hoisin sauce
4 - burrito-size (approx. 10-inch diameter) flour tortillas,
warmed
Hoisin sauce (optional)

In large nonstick skillet, brown ground beef and onion over medium heat 8 to 10
minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
Pour off drippings and season with salt and pepper.

Stir in slaw mix and 1/4 cup Hoisin sauce; heat through.

Spread 1/4 of beef mixture (about 1 cup) evenly over each tortilla, leaving 1-1/2-inch
border on all sides.

Fold right and left edges of tortilla over filling; fold bottom edge up over filling, then
roll up tightly, jelly roll fashion.

Place seam-side down on plates; cut in half, if desired.

Serve with additional Hoisin sauce, if desired.

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Copyright 2005 – Coco’s Corner Market
Asian Chicken Wraps

One 10- or 11-inch flour tortilla


1 large leaf romaine lettuce, crunchy stem removed
1 half-breast teriyaki-grilled chicken or any grilled chicken, shredded
1/3 cup cooked rice
1/4 cup grated carrot
1 green onion, white and 2-inches of green part only, thinly sliced
3 tablespoons Hoisin sauce

Soften the tortilla for easy rolling by warming it in a microwave oven on high heat for
10 seconds. Alternatively, place the tortilla in a large nonstick skillet over medium-high
heat, cook one side until warm, about 15 seconds, then flip and cook the other side.

Line the warmed tortilla with the lettuce leaf. In a small bowl, combine the chicken,
rice, carrot, and green onion. Add the Hoisin and toss to mix well. Arrange the chicken
in a 2-by-5-inch rectangle on the lower half of the tortilla. Fold in the sides of the
tortilla, towards the center, over the filling. Now fold the bottom edge of the tortilla
towards the center, up and over the filling, and continue gently rolling to completely
wrap the tortilla around the filling. Cover with plastic wrap and it's ready for the lunch
box. Refrigerate until ready to eat. If desired, warm the wrap in a microwave oven for
1 to 2 minutes.

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Copyright 2005 – Coco’s Corner Market
Asian Pork Wraps

Cooked roast pork, slivered, or cooked crumbled ground pork


1/4 cup Hoisin sauce
1 tablespoon frozen orange juice concentrate
1 teaspoon soy sauce
4 flour tortillas
Carrot, grated
Green onions, chopped
Bean sprouts

Make a sauce of Hoisin sauce, orange juice concentrate and soy sauce. Spread on
tortillas.

Add pork, carrot, green onions and bean sprouts in a row down the center of each
tortilla. Leaving tortilla flat, heat each tortilla for 25 seconds on HIGH in the
microwave.

To serve, fold in the bottom of the tortilla, and wrap edges around filling.

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Copyright 2005 – Coco’s Corner Market
Austin Fajitas
Makes 4 servings

1 1/4 to 1 1/2 pounds skirt steak


Half can of beer
1/2 cup vegetable oil
1 onion, thinly sliced
Juice of 1 lime
1 dried red pepper, crushed
1 clove garlic, pressed
Freshly-ground pepper, to taste

Make a marinade of all the ingredients and marinate the steak, covered in the
refrigerator for about 1 hour.

Meanwhile, start a charcoal fire outside.

When meat is ready to be cooked, slice it into about 6-inch pieces and grill quickly,
turning once, no more than 3 to 4 minutes per side. Cut on the diagonal into thin strips
and fold into a warm flour tortilla with sour cream, guacamole and salsa.

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Copyright 2005 – Coco’s Corner Market
Avocado Turkey Wraps

2 whole wheat tortillas (8 inches), warmed


2 tablespoons fat-free mayonnaise
1/4 pound thinly sliced deli turkey
8 thin slices tomato
2 teaspoons finely chopped jalapeño pepper
1/4 cup shredded reduced-fat cheddar cheese
2 teaspoons minced fresh cilantro
1/2 medium ripe avocado, peeled and thinly sliced

Spread tortillas with mayonnaise. Top each with turkey, tomato, jalapeño, cheese,
cilantro and avocado. Roll up and cut in half. Yield: 2 servings. Editor's Note: When
cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.
Avoid touching your face.

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Copyright 2005 – Coco’s Corner Market
Bacon Avocado Wraps
Yield: 4 servings

1/3 cup mayonnaise


2 tablespoons chipotle sauce
1 tablespoon sour cream
1 package (2.1 ounces) ready-to-serve fully cooked bacon
4 flour tortillas (8 inches)
4 large lettuce leaves
1 large tomato, sliced
2 medium ripe avocados, peeled and sliced

In a small bowl, combine the mayonnaise, chipotle sauce and sour cream until smooth.
Heat bacon according to package directions. Spread chipotle mayonnaise over tortillas;
layer with lettuce, tomato, bacon and avocados. Roll up tightly.

Note: This recipe was tested with San Marcos brand chipotle sauce. It can be found in
the Mexican section of your grocery store.

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Copyright 2005 – Coco’s Corner Market
Baked burrito packets
Makes 4 servings

Note: For spicier flavor, add 1 minced jalapeno pepper to chili mixture.

1 1/2 tablespoons yellow cornmeal, divided


1 (15 ounce) can low-fat turkey chili with beans
1/2 cup shredded reduced-fat Cheddar cheese
2 tablespoons chopped cilantro
1 (10 ounce) can refrigerated pizza crust

Heat oven to 425°F. Coat a baking sheet with cooking spray; sprinkle with 1/2
tablespoon cornmeal.

Mash chili until beans are almost smooth. Stir in cheese and cilantro.

Unroll and stretch crust into a 12-inch square. Cut into four 6-inch squares.

For each packet: Place 1 square on baking sheet and spoon 1/4 chili mixture in center.
Fold 2 corners together to form triangle. Press edges together with fork; poke holes in
top (to let steam escape). Sprinkle with remaining cornmeal. Bake 10 minutes or until
lightly browned.

Nutritional Information: Per serving: 309 cal., 18% from fat; 18 g protein; 6 g fat (2 g
sat); 44 g carbo (4 g fiber); 1,037 mg sodium; 22 mg chol

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Copyright 2005 – Coco’s Corner Market
Barbecue Beef Crescents

1 pound ground beef


2 (8 ounce) cans crescent dough
1/4 cup chopped onion
3/4 cup barbecue sauce
6 slices American cheese
2 teaspoons toasted sesame seed

Preheat oven to 375°F.

Brown hamburger and onion. Drain. Stir in barbecue sauce. On ungreased cookie
sheet, arrange crescents as 4 long rectangles. Press edges and perforations together.
Spread meat mixture lengthwise in a 4-inch wide strip down the center of crescent
dough. Top meat mixture with cheese. Cover with crescent. Pinch to close off. Sprinkle
with sesame seed. Bake for 20 to 25 minutes or until golden brown.

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Copyright 2005 – Coco’s Corner Market
Basic Fajitas

3/4 cup fresh lime juice


2 large cloves garlic, pressed
1/4 cup oil
2 1/2 to 3 pounds skirt steak

Combine lime juice, garlic and oil. Marinate meat in mixture for several hours. Grill,
turning meat after a few minutes and basting with marinade.

Serve with warm flour tortillas, guacamole, pico de gallo or salsa and sour cream.

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Copyright 2005 – Coco’s Corner Market
Basil Chicken Wraps

8 8- or 9-inch plain, tomato- or spinach-flavored flour


tortillas
1/2 cup Basil Mayonnaise (see recipe below)
12 ounces thinly sliced smoked chicken or turkey, cut into
thin strips
1 large red sweet pepper, halved lengthwise, seeded, and
cut into strips
Fresh purple or green basil leaves

Place the stack of flat tortillas on foil; wrap tightly. Heat in a 350 degree F. oven about
10 minutes or until warm.

Prepare Basil Mayonnaise; spread onto warm tortillas. Arrange basil leaves, chicken
slices, and sweet pepper on tortillas. Fold up bottoms; roll into cones.

Basil Mayonnaise: Stir together 1/2 cup mayonnaise or salad dressing, 1 tablespoon
snipped fresh basil, and 1 small clove garlic, minced. If desired, stir in 1/8 teaspoon
cayenne pepper. Makes about 1/2 cup.

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Copyright 2005 – Coco’s Corner Market
BBQ Chicken Wrap Sandwiches
Makes 4 servings

Prep: 15 min Total: 29 min

1 lb. boneless skinless chicken breast halves


2 medium green or red peppers, cut into wedges
1 medium onion, sliced
1 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
4 TACO BELL HOME ORIGINALS Flour Tortillas

Place chicken and vegetables on greased grill over medium coals.

Grill chicken 6 to 7 minutes on each side or until cooked through and vegetables 4 to 5
minutes on each side or until crisp-tender, brushing each frequently with sauce.

Slice chicken and vegetables into thin strips. Divide filling among tortillas; roll up.
Serve with additional barbecue sauce, if desired.

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Copyright 2005 – Coco’s Corner Market
Bean and Cheese Quesadillas
Yields 32 wedges

1 (16 ounce) can flavored refried beans


1/4 cup chopped red onion
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tablespoon salsa of choice
8 (about 8-inch diameter) whole wheat tortillas
1/4 cup grated jack cheese with chiles
1/4 cup grated queso ranchero
Vegetable oil

In food processor fitted with metal blade, process beans, red onion, cilantro, parsley
and salsa until smooth.

Place half of tortillas on work surface and spread with bean mixture. Top each with
cheeses. Top each with tortilla.

Heat about 2 teaspoons vegetable oil in medium-large skillet, preferably nonstick, over
medium-high heat. Add one quesadilla. Cook until beans are heated and bottom tortilla
is browned, about 3 to 4 minutes. Carefully turn to brown opposite side. Repeat with
remaining quesadillas, adding more oil when necessary.

Cut each quesadilla into 8 wedges and serve hot.

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Copyright 2005 – Coco’s Corner Market
Bean and Veggie Wraps

4 fat-free flour tortillas, (6 to 8 inches in diameter)


2 cups sliced fresh mushrooms (5 ounces)
1 medium onion, cut lengthwise in half, then cut crosswise
into thin slices
1 can (15 oz) Progresso® black beans, drained, rinsed
4 cups fresh spinach leaves
1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)

Heat tortillas as directed on package. While tortillas are heating, spray 10-inch
nonstick skillet with cooking spray; heat over medium heat. Cook mushrooms and
onion in skillet about 4 minutes, stirring frequently, until onion is crisp-tender. Stir in
beans; heat through. Stir in spinach; remove from heat.

Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla
up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold
remaining end down.

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Copyright 2005 – Coco’s Corner Market
Beef, Bacon and Blues Wrap
Pondering what to pack for a picnic? Wrap up the main course with beef, bacon and
blues sandwiches.

2 soft cracker breads, 15 inches in diameter (from 17-


ounce package), or 3 flour tortillas (10 inch)
1 package (8 ounces) cream cheese, softened
1 container (4 ounces) crumbled blue cheese (1 cup)
1/4 cup milk
6 slices bacon, crisply cooked and crumbled
2 tablespoons chopped fresh or 1 tablespoon freeze-dried
chives
1/4 teaspoon freshly ground pepper
1 pound sliced cooked deli roast beef
2 cups lightly packed spring salad greens mix or small
lettuce leaves
2 medium tomatoes, thinly sliced

Let cracker breads come to room temperature as directed on package. Meanwhile, mix
cream cheese, blue cheese, milk, bacon, chives and pepper.

Spread half of cream cheese mixture evenly over 1 cracker bread. Layer half of roast
beef, salad greens and tomatoes (in that order) on cracker bread, leaving 4 inches at
one side covered only with cream cheese mixture. Beginning at side covered with
fillings, roll up tightly. Repeat with remaining cracker bread, cream cheese mixture and
fillings.

For uniform-size slices, cut ends without fillings from each roll (about 1 inch from each
end). Cut remaining portion of each roll into 5 slices. Serve immediately, or wrap
securely with plastic wrap and refrigerate no longer than 24 hours.

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Copyright 2005 – Coco’s Corner Market
Beef Philly Wraps

8 ounces cream cheese, softened


3/4 cup sliced green onion
1 tablespoon Worcestershire sauce
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
Large flour tortillas
3/4 to 1 pound deli cooked beef, sliced thin

Blend together cream cheese, green onion, Worcestershire sauce, Cheddar cheese and
mayonnaise. Spread the cream cheese mixture over entire surface of flour tortilla.
Place five or xi thin slices of beef on half of the tortilla, then roll up. Cut in half on the
diagonal.

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Copyright 2005 – Coco’s Corner Market
Beef Steak Wrap
Makes 4 to 6 servings

Napa cabbage has wide white leaves with green tips. Add to salads, soups, or stir-fries.

1 (1 1/2-pound) flank steak


1/2 cup roasted garlic Teriyaki sauce
12 (10-inch) flour tortillas
2 cups shredded Napa cabbage or lettuce
Spicy Pineapple Salsa (recipe follows)

Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond
pattern, with a sharp knife.

Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to
coat. Chill 2 hours.

Remove steak from marinade, reserving marinade. Bring reserved marinade to a boil in
a small saucepan.

Grill steak, covered with grill lid, over medium-high heat (350°F to 400°F / 175°C to
205°C) 7 minutes on each side or to desired degree of doneness, basting with reserved
marinade.

Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly
heated.

Cut steak across grain into thin slices, and place evenly down center of tortillas; top
with cabbage and Spicy Pineapple Salsa. Roll up, and serve immediately.

Spicy Pineapple Salsa:

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Copyright 2005 – Coco’s Corner Market
1 (15 1/4-ounce) can pineapple tidbits, drained
1 medium cucumber, chopped
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
2 green onions, sliced
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
1 teaspoon lite soy sauce

Combine all ingredients; cover and chill.

Makes 4 cups.

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Copyright 2005 – Coco’s Corner Market
Beef Tacos
Makes 4 servings

1 pound lean chuck roast


Vegetable oil
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon cumin seed
1/2 teaspoon ground coriander
1 tablespoon chili powder
1/2 cup water
8 corn tortillas
Shredded lettuce
1 avocado
Sour cream

Chop meat into 1/4-inch pieces. Heat a little oil, then sauté the onion and garlic for
about 2 minutes; stir in meat and brown it. Bruise cumin seed and add, along with
coriander and chili, to the beef mixture. Stir in water and let mixture absorb it.
In a skillet, heat a couple tablespoons of oil. Heat tortillas in the oil until soft. Slice the
avocado. While tortillas are hot, fill each with the seasoned meat mixture, shredded
lettuce, avocado slices and sour cream.

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Copyright 2005 – Coco’s Corner Market
Beef Taco Wraps
Makes 4 servings (serving size: 1 wrap)

3/4 pound thinly sliced deli roast beef


1/2 cup fat-free black bean dip
4 large (about 10-inch diameter) flour tortillas
1 cup thinly sliced lettuce
3/4 cup chopped tomato
1 cup (4 ounces) shredded reduced-fat taco seasoned cheese
Salsa (optional)

Spread black bean dip evenly over one side of each tortilla. Layer deli roast beef over
bean dip, leaving 1/2-inch border around edges. Sprinkle equal amounts of lettuce,
tomato and cheese over each tortilla. Fold right and left sides to center, overlapping
edges. Fold bottom edge of tortilla up over filling and roll closed.

Cut each roll in half. Serve with salsa, if desired.

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Copyright 2005 – Coco’s Corner Market
Black Bean and Corn Quesadilla

1 (7-inch) flour tortilla


1 tablespoon cooked or canned black beans, drained
1 tablespoon whole kernel corn
1 tablespoon mild salsa
2 tablespoons light shredded 4-cheese Mexican blend

Place flour tortilla on microwave-safe plate. On one half of tortilla, spoon beans, corn,
salsa and cheese. Fold other tortilla half over filling. Microwave on HIGH (100%) for 1
to 1 1/2 minutes or until cheese melts. Let quesadilla sit in microwave 1 minute longer.
Serve immediately.

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Copyright 2005 – Coco’s Corner Market
Black Bean Burrito Wraps

Seasoned black beans wrapped inside a flour tortilla!

4 4-inch flour tortillas, warmed


2 tablespoons vegetable oil
1 onion, chopped
1/2 red bell pepper, chopped
3 teaspoons minced garlic
2 cans (15 ounce each) black beans, rinsed and drained
2 teaspoon minced jalapeño peppers
6 ounces cream cheese
1/2 teaspoon salt
1/2 cup chopped fresh cilantro

Heat the oil in a skillet. Cook the onion, red bell pepper, garlic and jalapeños until soft,
about 3 minutes. Pour in beans and cook another 3-5 minutes. Add cream cheese,
cilantro and salt. Cook until cheese melts.

To serve, spoon bean mixture down the center of each flour tortilla. Roll up.

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Copyright 2005 – Coco’s Corner Market
BLT and Guacamole Wraps

4 (8-inch) flour tortillas


4 ounces cream cheese
1/2 cup chunky salsa
1 cup shredded iceberg lettuce
12 slices crisply cooked bacon
1/2 cup guacamole

Spread each tortilla on one side with some cream cheese. Top with some salsa and
shredded lettuce and spread evenly.

Place three slices of bacon on each tortilla. Top each with guacamole, roll up and
serve.

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Copyright 2005 – Coco’s Corner Market
BLT Wrap Sandwiches
4 sandwiches

3 oz. pkg. vegetable-flavored cream cheese, softened


4 large flour tortillas
2 tomatoes, seeded and chopped
1 avocado, chopped
2 cups mixed salad greens from purchased bag
10 slices bacon, fried crisp and crumbled
1/4 cup ranch salad dressing

Spread some of the cream cheese on each flour tortilla. In large bowl combine
tomatoes, avocado, salad greens, cooked bacon, and ranch salad dressing and mix
well. Place on tortillas and roll up. Serve immediately.

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Copyright 2005 – Coco’s Corner Market
Blue Cheese Ham Wraps
Yield: 4 servings

4 flour tortillas (6 inches)


12 thin slices deli ham
4 thin slices Swiss cheese
1-1/2 cups shredded lettuce
1 medium tomato, diced
2 hard-cooked eggs, chopped
4 teaspoons blue cheese salad dressing

On each tortilla, layer a fourth of the ham, Swiss cheese, lettuce, tomato and eggs.
Drizzle each with 1 teaspoon dressing; fold in sides.

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Copyright 2005 – Coco’s Corner Market
Blue Cheese-Pepper Steak Wraps

12 oz. boned top round steak


2 teaspoons dry mustard
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
Cooking spray
2 cups sliced mushrooms
1 sweet onion, cut into 1/4 inch thick wedges
1 medium red bell pepper, seeded and cut into 1/4 inch strips
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1/2 cup (2 oz.) crumbled blue cheese or feta cheese
4 (8-inch) flour tortillas
2 cups chopped romaine lettuce

Trim fat from beef; slice into 1/4 inch strips. Set aside. Combine the mustard, black
pepper, garlic powder and salt in a large bowl. Add beef, tossing to coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until
hot. Add beef mixture; sauté 4 minutes or until done. Remove from pan; keep warm.

Add mushrooms, onion and bell pepper to pan; sauté 2 minutes. Add water; cover and
cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from
heat; stir in cheese.

Warm tortillas according to package instructions.

Spoon 1 cup mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll
up.

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Copyright 2005 – Coco’s Corner Market
Bratwurst Lasagna Wraps

6 lasagna noodles
3 slices mozzarella cheese
1 (16 ounce) jar spaghetti sauce
1 pound bratwurst

Preheat oven to 350°F.

Cook and drain lasagna noodles. Divide bratwurst into six pieces. Split bratwurst
lengthwise and stuff with half a slice of mozzarella cheese. Wrap each piece in a
noodle. Place in a casserole dish and cover with spaghetti sauce. Cover with foil. Bake
for 30 minutes.

Serve with grated Parmesan cheese.

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Copyright 2005 – Coco’s Corner Market
Buffalo Barbeque Chicken Wraps

1 small over stuffer chicken, cooked and deboned


5 burrito sized flour tortilla wraps
1 bottle barbeque sauce of choice
1 bottle blue cheese dressing of choice
1 head of lettuce, shredded
1 tomato, thinly sliced
Hot sauce

Pull the chicken into shreds with clean hands and place in a bowl or ziploc bag. Pour 1
bottle of barbeque sauce on top of it. Add ten drops of hot sauce into this and stir.

Heat wraps for ten second in microwave.

Place lettuce on wrap and two tomato slices. Spoon 1/5 of chicken mixture on top of
lettuce and tomato. Cover with blue cheese dressing and fold in the two sides.

Fold the unfolded sides so that the two ends meet and tuck one into the other.

Cut in half and enjoy!

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Copyright 2005 – Coco’s Corner Market
Buffalo Chicken Wraps
Yield: 4 servings

1 cup all-purpose flour


1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves
1 cup vegetable oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another
shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. In a large skillet,
cook chicken in oil for 8-10 minutes or until juices run clear. Drain on paper towels; cut
into strips.

In a bowl, combine the hot pepper sauce and butter. Dip chicken strips into mixture,
coating both sides. Place chicken in the center of each tortilla. Layer with lettuce,
cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure
with toothpicks if desired.

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Copyright 2005 – Coco’s Corner Market
Caesar BLT Wraps
Preparation Time: 12 minutes
Serves: 4

3 cups romaine lettuce leaves, torn


1 medium tomato, chopped
1/3 cup bacon, crisply cooked, crumbled
1/4 cup Caesar salad dressing
1-1/2 cups (6 oz.) Sargento® Artisan Blends™
Shredded Parmesan Cheese
4 (10-inch) flour tortillas

Combine lettuce, tomato, bacon and salad dressing in large bowl. Add cheese; toss.
Spoon mixture evenly onto tortillas; roll up tortillas burrito-style. Wrap sandwiches in
plastic wrap and refrigerate until serving time.

Consumer Tips: Variations: Tortillas may be omitted; serve mixture in pita bread or as
a salad on chilled plates. Top with garlic croutons, if desired. Makes a main dish salad
for two or a side dish salad for four.

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Copyright 2005 – Coco’s Corner Market
Caesar Chicken Wraps
Yield: 5 servings

1/2 cup Caesar salad dressing


1/2 cup grated Parmesan cheese, divided
1 teaspoon lemon juice
1 garlic clove, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
3 cups shredded romaine
1/2 cup diced sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
5 flour tortillas (10 inches)
1-3/4 cups cubed cooked chicken

In a small bowl, combine the salad dressing, 1/4 cup Parmesan cheese, lemon juice,
garlic and pepper. In a small mixing bowl, beat cream cheese until smooth. Add half of
the salad dressing mixture and mix well; set aside.

In a large bowl, combine the romaine, red pepper and olives. Add the remaining salad
dressing mixture; toss to coat. Spread about 1/4 cup cream cheese mixture on each
tortilla. Top with the romaine mixture and chicken; sprinkle with remaining Parmesan
cheese. Roll up; cut in half.

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Copyright 2005 – Coco’s Corner Market
Cajun Chicken and Pepper Wraps

4 boneless skinless chicken breasts


1 sweet red bell pepper, thinly sliced
1 sweet yellow bell pepper, thinly sliced
1 sweet green bell pepper, thinly sliced
1 teaspoon Cajun spice mix
4 large cheese-flavored flour tortillas
2/3 cup herb and garlic cream cheese
Salt and pepper

Cut chicken crosswise into 1/4 inch thick strips, place in a bowl. Add peppers, Cajun
spice mix and 1/4 teaspoon salt; toss to coat.

In a nonstick skillet, heat 2 teaspoons oil over medium high heat, cook chicken
mixture, stirring occasionally, for 8 to 10 minutes, or until peppers are tender crisp and
chicken is no longer pink.

Meanwhile spread tortillas evenly with cream cheese. Divide chicken mixture among
tortillas, leaving 2-inch border at bottom. Fold bottom then sides over filling.

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Cal-Mex Veggie Wraps
Makes 6 wraps

1 orange sweet pepper, seeded and cut into 1/2-inch-wide


strips
1 green pepper, seeded and cut into 1/2-inch-wide strips
2 medium yellow summer squash, cut lengthwise into 1/4-
inch-thick slices
1 large sweet onion, cut into 1-inch-wide wedges
2 teaspoons cooking oil
6 12-inch tomato- and/or spinach-flavored flour tortillas
1/4 cup purchased light ranch salad dressing
2 ounces Monterey Jack cheese with jalapeno peppers,
shredded (about 1/2 cup)
1/2 cup snipped fresh cilantro

Brush peppers, squash, and onion with half of the oil. Grill vegetables in a grill basket
or on a greased grilling tray on an uncovered grill directly over medium-hot coals for 5
to 8 minutes or until crisp-tender, turning occasionally. Remove vegetables as they are
done; set aside and keep warm.

Spread one side of a tortilla with some of the ranch dressing. Top with some of the
cheese. Spoon about 3/4 cup of the grilled vegetables atop cheese just below center of
the wrap. Top vegetables with some snipped cilantro.

Fold bottom of tortilla partially over the vegetables. Roll into a cone. Repeat with
remaining ingredients. Lightly brush outside of wraps with remaining oil. Grill filled
wraps on the rack of an uncovered grill directly over medium-hot coals for 1 to 2
minutes or until tortillas are lightly toasted and cheese begins to melt, turning once.

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California Chicken Caesar Wraps

3 tablespoons olive oil


1 teaspoon McCormick® California Style Minced Garlic made
from Fresh Garlic
1 teaspoon McCormick® Lemon & Pepper Seasoning Salt
1/2 teaspoon McCormick® Italian Seasoning
1 pound boneless skinless chicken breast halves
1/2 cup Caesar salad dressing
4 flour tortillas
2 cups chopped romaine lettuce

Mix olive oil, minced garlic, lemon pepper and Italian seasoning in small bowl. Place
chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade.
Discard any remaining marinade.

Grill over medium heat 5 to 7 minutes per side or until chicken is cooked through.

Cut chicken into strips. Place lettuce and sliced chicken in warmed tortilla. Top with
Caesar dressing. Fold tortilla to form a wrap.

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California Chicken Wrap
Makes 4 servings

3 tablespoon Mayonnaise
4 fajita size whole wheat flour tortillas
1 pound boneless, skinless chicken breasts, grilled and sliced
1 medium avocado, peeled and sliced
1 red bell pepper, sliced
1/4 cup sliced red onion
2 cups mixed salad greens

Spread Mayonnaise onto tortillas.

Layer chicken, avocado, red pepper, red onion and salad greens down center of each
tortilla.

Roll & fold the filled tortilla.

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California Club Wrap

1 medium fat free flour tortilla


2 tablespoons store bought hummus
1 small tomato, thinly sliced
1/4 small cucumber, thinly sliced
1/2 cup watercress, thick stems discarded
1/8 teaspoon table salt or to taste
1/8 teaspoon black pepper or to taste

Lay tortilla on a flat surface and spread with hummus. Layer with tomatoes, cucumber
and watercress. Season to taste, roll up tightly and enjoy.

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Carne Asada

1 lb. flank steak


1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon sage leaves
1/2 teaspoon oregano leaves
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 onion, thinly sliced
8 flour tortillas
1 cup salsa
1/2 cup chopped green chilies
1 cup queso fresco cheese

In large zip lock bag, place flank steak. Pour vinegar, oil, and seasonings into bag; seal
bag. Squish bag to blend marinade ingredients and to coat steak. Place in refrigerator
and chill for 6-24 hours.

When ready to eat, prepare and preheat grill. Grill flank steak for 10-12 minutes,
turning once, until desired doneness. Cook onions in grill pan until slightly charred and
tender. When flank steak is done, remove from grill, cover with foil, and let stand 5-6
minutes. Slice flank steak thinly across grain and make wrap sandwiches with
remaining ingredients. 8 sandwiches

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Cashew Chicken-Avocado Wraps
Makes 4 servings

1 (1 1/2 pound) deli-roasted chicken


1/3 cup reduced-fat mayonnaise
1/2 cup chopped fresh basil
2 tablespoons lime juice
1 teaspoon chili-garlic paste*
4 (10-inch) flour tortillas
2 avocados, peeled and sliced
1/2 cup chopped cashews
4 lettuce leaves

Remove bones from chicken and coarsely chop meat. Stir together mayonnaise, basil,
lime juice and chili-garlic paste until blended. Stir in chicken.

Place chicken mixture evenly down center of each tortilla. Top evenly with avocado
slices, cashews and lettuce. Roll up and wrap individually in plastic wrap. Chill 30
minutes or up to 2 hours.

* Chili-garlic paste is available in Oriental markets.

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Catfish Wrap
Yields 4 wraps

1 teaspoon grated lemon rind


1/2 cup canned coconut milk
4 thin slices fresh ginger
1 large clove garlic
1 tablespoon lime juice
Grated lime rind
Salt to taste
Cayenne to taste
4 small, farm-raised catfish fillets
Thai peanut sauce or Teriyaki sauce
4 9- or 10-inch soft flour tortillas
8 ounces shredded raw carrots
8 ounces bean sprouts
1/4 cup sliced fresh basil leaves

Combine lemon rind, coconut milk, ginger, lime juice, lime rind, salt and cayenne.
Place fillets in shallow dish with marinade, spooning marinade over fillets to coat well.
Refrigerate at least 30 minutes or up to 2 hours.

Place catfish fillets with 2 tablespoons of the marinade in microwave-safe dish. Cover
loosely. Microwave at 100 percent power for 5 to 6 minutes, or until just opaque
throughout. (The fillets can be broiled or baked.) Let stand until cool. Drain oft any
liquid and out the fillets into strips.

Spread one side of each tortilla lightly with sauce of choice. Place catfish strips, carrots
and sprouts onto the tortilla. Drizzle 2 tablespoons more sauce over the filling and top
with basil. Fold in opposite sides of tortilla one inch over the filling, then roll tip

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securely. Serve immediately at room temperature, or wrap in plastic, refrigerate and
serve chilled.

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Cheesy Roast Beef Wraps
Makes 4 sandwiches

4 (10-inch) flour tortillas, warmed


1/2 cup blue cheese or ranch salad dressing
8 thin slices deli roast beef
1/4 cup chopped onion
1 cup chopped tomato
2 cups torn mixed salad greens
8 slices (3/4-ounce each) American cheese

To assemble each wrap, spread 1 warm tortilla with 2 tablespoons salad dressing; layer
with 2 slices roast beef, 1 tablespoon onion, 1/4 cup tomato, 1/2 cup salad greens and
2 slices cheese.

Fold two opposite edges of tortilla toward center over filling. Roll up open end of
tortilla toward opposite edge. Repeat with remaining tortillas.

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Cherry and Pork Wrap

3 cups pitted fresh sweet cherries, divided


2 tablespoons chopped fresh basil
2 tablespoons finely chopped Anaheim pepper
2 teaspoons grated fresh ginger root, divided
1/4 teaspoon salt
12 ounce lean boneless pork loin or skinned chicken breasts, cut into 2 x 1/2 x 1/4-inch
strips
1 tablespoon vegetable oil
1/2 teaspoon garlic salt
1/8 teaspoon ground pepper
2 cups cooked brown rice
8 flour tortillas
2 cups finely shredded romaine lettuce

Chop 2 cups cherries in food processor.

Combine cherries, basil, pepper, 1 teaspoon ginger and salt.

Sauté pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.

Wrap tortillas tightly in heavy foil; heat 10-15 minutes at 350°F.

Portion 1/4 cup each brown-rice mixture, pork, lettuce and chopped cherry mixture on
one half of each tortilla.

Fold in sides and roll into a bundle.

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Chicken & Cheese Wraps

Wrap Ingredients:
1 cup cooked rice
3/4 cup salsa
1 (15 to 16-ounce) can black beans, rinsed, drained
1 (11-ounce) can whole kernel corn with red and green
peppers, drained
1 cup cubed 1/2-inch cooked chicken
1 (8-ounce) package cheddar or Chedarella® cheese, cubed
1/2-inch
6 (10-inch) flour tortillas, warmed
Topping Ingredients:
Salsa, if desired

Stir together all ingredients except tortillas in large bowl.

Place about 1 cup filling in center of each warmed tortilla. Fold two opposite edges of
tortilla toward center over filling. Roll up open end of tortilla toward opposite edge.
Place on microwave-safe plate, seam-side down.

Microwave 2 tortillas on MEDIUM-HIGH (70%) power, turning or rearranging after half


the time, until heated through (1 to 2 minutes). Repeat with remaining tortillas. Serve
with salsa, if desired.

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Chicken and Salsa Wraps

8 burrito-size flour tortillas, warmed


2 medium tomatoes, chopped
1 (2 1/4 ounce) can sliced black olives, drained
2 tablespoons diced canned green chiles
1/3 cup sliced green onions, including tops
1/2 cup black beans, rinsed and drained
1 tablespoon chopped fresh cilantro
1 pound chicken breasts, thinly sliced
1 tablespoon vegetable oil
1 (1 ounce) package chicken taco spices and seasoning

Combine tomatoes, olives, chiles, green onions, black beans and cilantro; set aside.
Cook chicken for two minutes in 1 tablespoon vegetable oil over medium-high heat.
Add 2 tablespoons water and chicken taco spices; combine well. Continue to cook until
chicken is cooked through. Add tomato mixture to skillet and heat 1 to 2 minutes, until
heated through, stirring occasionally. Place 1/2 cup filling on each tortilla; roll up.

To serve, cut in half on the diagonal, and if desired, add a small side salad as a side
dish.

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Chicken-Avocado Sandwich Wrap
Makes 6 to 8 servings

1/2 cup balsamic vinegar


1/3 cup olive oil
1 tablespoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless, skinless chicken breasts
1 large green bell pepper, quartered
1 large red bell pepper, quartered
1 large purple onion, cut into
3/4-inch-thick slices
2 large avocados, peeled and sliced
8 (10-inch) flour tortillas
Avocado Mayonnaise (recipe follows)

Whisk together first 6 ingredients.

Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture
over chicken. Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic
bag; pour remaining vinegar mixture over vegetables. Seal bags, and chill at least 1
hour, tossing occasionally.

Remove chicken and vegetables from marinades, discarding marinades.

Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to
400°F / 175°C to 205°C) 20 minutes or until chicken is done, turning once. Remove
vegetables from grill when done. Cool; cut chicken and vegetables into strips.

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Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas;
roll up. Cut in half diagonally.

Avocado Mayonnaise:
2 small avocados
1/2 cup mayonnaise
1 garlic clove, pressed
1 tablespoon lemon juice
2 tablespoons chopped fresh basil

Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining
ingredients. Cover and chill.

Makes about 1 1/2 cups.

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Chicken Cheddar Wraps
Yield: 12 wraps

1 cup (8 ounces) sour cream


1 cup chunky salsa
2 tablespoons mayonnaise
4 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese
1 cup thinly sliced fresh mushrooms
2 cups shredded lettuce
1 cup guacamole, optional
12 flour tortillas (6 inches)
Tomato wedges and additional guacamole, optional

In a bowl, combine the sour cream, salsa and mayonnaise. Stir in chicken, cheese and
mushrooms. Divide lettuce and guacamole if desired between tortillas. Place about 1/2
cup chicken mixture on each tortilla. Fold sides over the filling. Garnish with tomato
and additional guacamole if desired.

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Chicken Curry Packet
Makes 1 packet, so double, triple, as necessary

1/2 cup thinly sliced carrots and zucchini


1 teaspoon water
1 skinned and boned chicken breast
1/2 cup chutney
1 teaspoon (or more) curry powder
1 teaspoon butter
1/2 cup coconut
1/2 cup chopped nuts

Spray a 12 x 14-inch piece of foil with Pam. Place carrots and zucchini plus a teaspoon
of water in center of foil. Place a chicken breast on top of vegetables. Mix 1/2 cup of
chutney, 1 teaspoon curry powder and butter. Spread on chicken. Sprinkle coconut and
chopped nuts on top. Fold foil into packet. Bake in 500°F oven for 10 to 15 minutes.

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Chicken Nugget Wraps

Mayonnaise (not salad dressing)


4 (8-inch) flour tortillas
Garlic powder
4 lettuce leaves
12 hot cooked chicken nuggets or chicken tenders
1 cup shredded Cheddar or Monterey jack cheese

Slather a generous portion of mayonnaise onto each tortilla. Sprinkle with garlic
powder. Layer lettuce and chicken nuggets down center of each tortilla. Sprinkle with
cheese.

Fold the filled tortilla, then eat.

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Chicken Pecan Wraps
Yield: 4 servings

1 pound boneless skinless chicken breasts, cut into 1-inch


cubes
1/4 cup chopped onion
1/4 teaspoon ground cumin
1 tablespoon butter or margarine
1/4 cup chopped pecans
3 tablespoons sour cream
4 flour tortillas (10 inches), warmed
1 cup (4 ounces) shredded cheddar cheese
1 cup salsa
Shredded lettuce, optional

In a large skillet, sauté chicken, onion and cumin in butter until chicken juices run
clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated
through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese,
salsa and lettuce if desired. Fold in sides.

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Chicken and Rice Hot Wraps
Makes 6 servings

1 pound fresh ground chicken


1 package rice and seasoning mix
3 tablespoons green chiles, chopped, canned
1 3/4 cups water
1/2 cup tomatoes, chopped
12 fat-free (or regular) flour tortillas
2 cups cheddar cheese, shredded

Heat large nonstick skillet over medium-high. Wash hands. Add chicken to skillet;
cook, stirring frequently, 6 to 9 minutes or until chicken is browned and juices run
clear. Wash hands.

Add rice, seasoning packet, chiles and water; mix well. Bring to a boil. Reduce heat;
cover. Simmer 10 to 15 minutes or until rice is tender and liquid is absorbed. Stir in
tomatoes, let stand 5 minutes.

Heat tortillas according to package directions. Spoon chicken mixture evenly down
center of tortillas; sprinkle evenly with cheese. Wrap or roll to enclose chicken mixture.

Serve wraps with sour cream and salsa. Serve with fruit salad or raw vegetables.
Refrigerate leftovers.

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Chicken Salad Wraps
Makes 6 servings

2 (10 ounce) cans chunk chicken, drained and flaked


1/4 cup chopped onion
1/4 cup mayonnaise
4 tablespoons fresh salsa
Salt and pepper to taste
6 (10-inch) flour tortillas
12 lettuce leaves

In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix
together. Line each tortilla with two lettuce leaves, then divide chicken salad mixture
evenly among each tortilla and roll up.

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Chicken Satay Wraps
Yield: 4 servings

2 tablespoons olive oil


2 tablespoons creamy peanut butter
2 green onions, chopped
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon pepper
2 cups sliced cooked chicken
1 cup coleslaw mix
4 flour tortillas (8 inches), warmed

In a large bowl, whisk the oil, peanut butter, onions, soy sauce and pepper until
combined. Add the chicken and toss to coat. Sprinkle 1/4 cup coleslaw mix over each
tortilla; top with chicken mixture. Roll up tightly.

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Chicken and Three-Cheese Rice Wraps
Makes 6 servings

1 pound Fresh Ground Chicken


1 box Uncle Ben's® Country Inn® Three Cheese Rice
3 Tablespoons green chiles, chopped, canned
1 3/4 cups water
1/2 cup tomatoes, chopped
12 fat-free (or regular) flour tortillas, 8- to 10-inch

Wash hands. Heat a large nonstick skillet over medium-high. Add chicken; cook,
stirring frequently, 6 to 9 minutes or until chicken is browned and juices run clear.
Wash hands. Add rice, seasoning packet, chilies and water to skillet; mix well.
Bring to a boil. Reduce heat; cover. Simmer 10 to 15 minutes or until rice is tender and
liquid is absorbed. Stir in tomato; let stand 5 minutes.

Heat tortillas according to package directions. Spoon chicken mixture evenly down
center of tortillas. Wrap or roll to enclose chicken mixture.

Serve wraps with sour cream and salsa.

Refrigerate leftovers.

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Chicken Tortilla Wraps
Preparation Time: 15 minutes
Cooking Time: 4 minutes
Serves: 2

8 oz. boneless, skinless chicken breast halves, cut


into 1/2-inch pieces
2 teaspoons fajita seasoning
3 tablespoons light cream cheese or chive cream
cheese, softened
2 (10-inch) flour tortillas
1/2 cup packed shredded lettuce
1/4 cup (1 oz.) Sargento® Fancy Shredded Sharp
Cheddar Cheese
1/4 cup salsa

Heat medium skillet over medium-high heat; coat with non-stick cooking spray. Add
chicken; sprinkle fajita seasoning over chicken. Cook, stirring frequently, 4 minutes or
until chicken is cooked through. Set aside to cool.

Spread cream cheese over tortillas; top with lettuce, chicken and cheese. Fold two
outside edges over filling; roll up burrito-style. Cut diagonally in half. Serve with salsa.

Consumer Tips: Make-ahead tip: Wrap in plastic wrap and refrigerate up to 8 hours
before serving.

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Chicken Veggie Wrap with Honey Mustard
Serves: 6

3 ounces cream sauce, commercially prepared, medium thickness


1 pound chicken breast meat, roasted, pulled or diced
3/4 cup broccoli, cooked, chopped
3/4 cup mushrooms, sliced, sautéed
3/4 cup onions, thinly sliced, sautéed
1/2 cup Parmesan cheese, grated
1/2 cup French's® Honey Mustard
3/4 tablespoon tarragon, fresh, chopped
6 (10-inch) flour tortilla wraps
1 cup shredded lettuce
1/4 cup French's® Honey Mustard

Place cream sauce in large bowl.

Fold chicken, broccoli, mushrooms, onions, Parmesan cheese, French's® Honey


Mustard and tarragon into cream sauce; mix thoroughly.

Place wraps on flat work surface. Spread lettuce evenly among wraps. Drizzle with
French's® Honey Mustard. Fill each wrap evenly with chicken and vegetable mixture.
Fold ends in and roll tightly closed.

Serve additional Honey Mustard on the side for dipping.

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Chicken Wraps
Makes 4 servings

1 pound grilled or broiled chicken, cut into strips


1/2 cup deli brown mustard (divided)
1/4 cup French-style salad dressing
4 (10-inch) flour tortillas warmed
1 cup shredded cheese
1 cup lettuce

Toss chicken with 1/4 cup of the mustard and salad dressing; set aside.

Spread each tortilla with 1 tablespoon of the remaining mustard. Arrange cheese,
lettuce and chicken mixture in center of each tortilla, dividing equally.

Fold sides of tortilla toward center; roll up to enclose filling. Microwave on HIGH for 1
minute until heated through and cheese melts. Cut in half to serve.

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Chicken Wrap Sandwich with Lemon Mayonnaise
Yields 4 wraps

4 whole-wheat or flour tortillas


4 skinless, boneless chicken breast halves, cooked as desired and cut into strips
1 small red or green bell pepper, cut into strips
1/2 small sweet onion, thinly sliced 2 plum tomatoes, diced
1 cup romaine lettuce, torn into bite-size pieces
1/2 teaspoon dried basil
Salt and pepper to taste
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 clove garlic, finely minced

Combine chicken, red pepper, onion, tomatoes, lettuce, basil, salt and pepper in
medium bowl. Mix together mayonnaise, lemon juice and garlic until well blended in
small bowl. Divide chicken mixture among tortillas, spooning filling into bottom
quarter. Fold bottom over flap over filling, then fold two sides in toward center,
overlapping slightly to close. Serve with lemon mayonnaise.

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Chili-Rice Wraps

1 (28 ounce) can chili


1/2 cup water
1 cup Minute Rice
6 flour tortillas
Cheddar cheese, shredded
Tomatoes, chopped
Green onions, sliced

In a large saucepan bring chili and water to a boil. Stir in Minute Rice, cover and cook
on low heat for 5 minutes.

Spoon chili mixture into tortillas. Top with cheese, tomatoes and onions as desired.

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Chili Dog Wraps

10 (6- or 8-inch) corn or flour tortillas


10 hot dogs
1 (16 ounce) can chili
2 cups salsa
1 cup shredded Cheddar or Monterey jack cheese

Preheat oven to 350°F. Grease a 13 x 9-inch baking dish.

Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons of chili on
each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over
tortillas. Cover and bake 20 minutes.

Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese has
melted.

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Chili Spiced Steak Wraps

3/4 cup Italian dressing


2 tablespoons lime juice
1 tablespoon chopped fresh cilantro (optional)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon grated lime peel
1 (1 1/2 pound) beef flank steak
6 large flour tortillas, heated

In a large, shallow non-reactive dish or plastic bag, combine all ingredients except
steak and tortillas. Add steak; turn to coat. Cover, or close bag, and marinate in
refrigerator, turning occasionally, 3 to 24 hours.

Remove steak from marinade, reserving marinade. Grill or broil steak, turning once,
until done.

Meanwhile, in small saucepan, bring reserved marinade to a boil; boil 1 minute.

To serve, thinly slice steak and serve in warm flour tortillas with boiled marinade and,
if desired, grilled red and green bell pepper rings.

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Chili Turkey Wraps
Servings: 6
Time: 20 minutes

1 lb. finely chopped cooked turkey


1/2 cup chopped bell pepper
1/2 cup finely chopped carrot
1 tablespoon olive oil
1 can (14 oz) chili seasoned tomato sauce
1/8 teaspoon hot pepper sauce, or to taste
1/2 teaspoon dried chili powder, or to taste
1 tablespoon chopped cilantro
6 large flour tortillas, warmed

DIRECTIONS: Combine all ingredients, except the tortillas, in a sauce pan or skillet &
cook over medium heat until peppers & carrots are cooked & mixture is well combined
& heated, about 10-14 minutes. Spoon mixture into the center of each tortilla, dividing
evenly among each. Fold in sides & roll from the bottom up. Cut in half diagonally &
serve.

SERVING TIPS: Add 1 can (4 oz) diced green chilies to the mixture while cooking &
spread shredded cheddar cheese over the mixture before wrapping. Sandwich is just as
good if using 1 to 1 1/2 LB ground turkey, cook as above. A good way to serve leftover
holiday turkey.

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Chipotle-Lime Flank Steak Salad Wraps
Makes 4 servings

1 3/4- to 1-pound beef flank steak


1/3 cup dry red wine
4 teaspoons lime juice
1 tablespoon reduced-sodium soy sauce
1 canned chipotle peppers in adobo sauce, seeded and finely chopped
1 tablespoon snipped fresh cilantro
2 teaspoons cooking oil
2 cloves garlic, minced
6 husked and finely chopped tomatillos (1-1/2 cups)
2 or 3 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped
1/4 cup finely chopped red onion
1/4 teaspoon finely shredded lime peel
1 tablespoon finely snipped fresh cilantro
2 cloves garlic, minced
1 tablespoon honey
1/4 teaspoon salt
4 8-inch fat-free flour tortillas
3 cups mixed baby greens or torn leaf lettuce
1/2 of a small red sweet pepper, cut into thin strips
1 medium papaya, peeled, seeded and cut into thin wedges
1 tablespoons crumbled queso fresco cheese or feta cheese

Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a
diamond pattern. Repeat scoring on second side. Place meat in a plastic bag set in a
shallow dish.

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For marinade, stir together red wine, lime juice, soy sauce, the 1 chipotle pepper, 1
tablespoon cilantro, cooking oil, and 2 cloves garlic. Pour over steak in bag; seal bag.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Meanwhile, stir together tomatillos, the 2 to 3 finely chopped chipotle peppers, red
onion, lime peel, 1 tablespoon lime juice, 1 tablespoon cilantro, 2 cloves garlic, honey,
and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.

Drain steak, reserving marinade. Grill steak on the rack of an uncovered grill directly
over medium coals for 12 to 14 minutes or to desired doneness (160 degrees F for
medium doneness), turning once and brushing with reserved marinade halfway through
grilling. Discard any reserved marinade.

Wrap tortillas in paper towels. Microwave on 100% power (high) for 30 seconds to
soften. (Or, wrap tortillas in foil. Heat in 350 degrees F oven for 10 minutes or until
softened.)

Meanwhile, combine the mixed greens, 2/3 cup of the salsa, and the sweet pepper in a
salad bowl. Toss to mix. Thinly slice flank steak diagonally across the grain.

To assemble, top each tortilla with salad mixture, steak slices, papaya, and queso
fresco or feta cheese. Roll up each tortilla, securing with an appetizer pick.

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Chipotle Pork Wraps
Makes 8 to 10 wraps

1 4- to 5-pound boneless pork shoulder roast


2 teaspoons ground chipotle chile powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 medium red onions, cut into 1/2-inch-thick slices
1 tablespoon olive oil
8 to 10 8-inch flour tortillas
1 recipe Chipotle Mayonnaise or 1 cup chipotle-flavored light mayonnaise dressing
(below)
2 cups shredded Monterey Jack cheese (8 ounces)

Trim fat from meat. In a small bowl stir together chile powder, salt, and pepper.
Sprinkle mixture evenly over all sides of meat; rub in with your fingers.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat
above pan. Place meat on grill rack over drip pan. Cover; grill about 4 hours or until
meat is very tender. Brush onion slices lightly with oil; place on grill rack directly over
coals the last 20 minutes of grilling, turning once. (For a gas grill, preheat grill. Reduce
heat to medium. Adjust for indirect cooking. Grill as above, except place meat on a
rack in a roasting pan.) Remove meat from grill. Cover with foil and let stand for 30
minutes.

Shred pork with two forks. Spread some of the Chipotle Mayonnaise on one side of
each tortilla. Top each tortilla with meat, grilled onion slices, and Montery Jack cheese.
Tightly roll up each tortilla.

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Chipotle Mayonnaise: In a small bowl stir together 1 cup mayonnaise or salad dressing
and 2 to 3 canned chipotle peppers in adobo sauce, drained and finely chopped. Cover
and chill until serving time or up to 1 week. Makes 1 cup.

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Chocolate Dessert Wraps
Yield: 4 servings

1/2 cup creamy peanut butter*


4 flour tortillas (8 inches)
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Vanilla ice cream
Chocolate shavings, optional

Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows
and 2 tablespoons chocolate chips on half of each tortilla. Roll up, beginning with the
topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low
heat for 5-10 minutes or until heated through. Unwrap tortillas and place on dessert
plates. Serve with ice cream. Garnish with chocolate shavings if desired.

* Note: Crunchy peanut butter is not recommended for this recipe.

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Chocolate-Peanut Butter Wraps

1/2 cup creamy peanut butter


4 (8-inch) flour tortillas
1 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips

Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup of


marshmallows and 2 tablespoons of chocolate chips on half of each tortilla. Roll up,
beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill,
covered, over low heat for 5 to 10 minutes or until heated through. Unwrap and eat.

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Chorizo Potato Tacos

1 medium-small potato
1 Anaheim or New Mexico chile (or more, to taste)
2 links Mexican chorizo
Corn tortillas
Shredded Monterey jack cheese
Shredded lettuce (optional)
Diced fresh tomato (optional)

Steam or boil the potato.

Roast the chile with an electric broiler or over a flame. Place in a paper sack, seal
tightly and put in freezer. In about 5 minutes, remove from freezer and peel the skin
from the chile. Remove seeds. Dice flesh.

Dice potato large. Place chorizo, potato and chile in microwave-safe bowl. Microwave,
stirring occasionally, until chorizo is thoroughly hot.

Steam a tortilla. If you don't have a steamer, wrap the tortilla in wet paper towels and
microwave. Spoon some chorizo mixture into the warm tortilla. Top with lettuce
(optional), cheese and tomatoes (optional). Repeat with remaining three tortillas.

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Chuck Wagon Wraps
Yield: 12 servings

1 pound lean ground beef


1 can (28 ounces) barbecue-flavored baked beans
1 package (10 ounces) frozen corn, thawed
4-1/2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded reduced-fat cheddar cheese
12 flour tortillas (8 inches), warmed
3 cups shredded lettuce
1-1/2 cups chopped fresh tomatoes
3/4 cup reduced-fat sour cream

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir
in beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat;
simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese;
cook 1-2 minutes longer. Spoon about 1/2 cup off center on each tortilla; top with
lettuce, tomatoes and sour cream. Roll up.

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Cincinnati Burritos
Serves 4

This is a great way to use up leftover chili.

1 1/2 cups Cincinnati Chili


4 flour tortillas
1 cup mild Cheddar cheese, grated

Heat the chili. Lightly heat the tortillas in a dry skillet. Divide the chili among the 4
tortillas. Sprinkle on the cheese. Roll up into cylinders. Serve warm.

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Cobb Salad Wraps
Yield: 4 servings

1/2 pound boneless skinless chicken breasts, cooked and


shredded
1/2 cup chopped avocado
4 bacon strips, cooked and crumbled
1 celery rib, thinly sliced
1 green onion, sliced
2 tablespoons chopped ripe olives
2 tablespoons crumbled blue cheese
2 tablespoons lemon juice
1 tablespoon honey
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
4 romaine leaves, torn
4 whole wheat tortilla (8 inches), warmed
1 medium tomato, chopped

In a small bowl, combine the chicken, avocado, bacon, celery, onion, olives and
cheese. In another small bowl, combine the lemon juice, honey, mustard, garlic, dill
weed, salt and pepper. Whisk in the oil. Pour over the chicken mixture; toss to coat.
Place romaine on each tortilla; top with 2/3 cup chicken mixture, then with tomatoes.
Roll up tortilla.

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Confetti Philly Steak Wraps

1 (2 pound) steak, cut on the diagonal into thin strips


1/4 cup soy sauce
2 tablespoons vegetable oil
1 garlic clove, minced
1 tablespoon white wine
1 tablespoon plus 1 teaspoon granulated sugar
1 large red bell pepper, washed, seeded and thinly sliced
1 large yellow bell pepper, washed, seeded and thinly sliced
1 large green bell pepper, washed, seeded and thinly sliced
1 cup thinly sliced red onion
1 cup sliced mushrooms
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano
1 cup grated Monterey jack cheese (optional)
6 pitas

Trim the steak of any fat, and slice thinly into strips.

In a non-reactive bowl, combine the soy sauce, 1 tablespoon of the oil, garlic, white
wine and 1 teaspoon of the sugar. Add the beef, and stir to coat the meat. Refrigerate
for 30 minutes, or up to eight hours.

In a 10- or 12-inch skillet, heat the oil over high heat, then add the peppers, onion and
mushrooms. Cook over high heat, tossing the vegetables, adding the salt, pepper and
the remaining sugar, stirring constantly. Continue to cook for about five minutes, or
until the vegetables are crisp but tender. Season the mixture with oregano, then set
aside.

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Drain the steak from the marinade. Heat a wok on high, then add the steak, stir-frying
until it loses its pink color. Remove from the heat. Cut the pitas in half, and open each
pocket. Place some of the steak into each pocket, cover with some of the Monterey
jack cheese, if used, and then top with the pepper and mushroom mixture.

Serve two halves per person.

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Corn and Black Bean Wraps
Wrap up your dinner quandary with a fiesta of 6 ingredients and a few minutes’
assembly. Olé!

1 can (15 oz) Progresso® black beans, drained, rinsed


1 can (11 ounces) Green Giant® Mexicorn® whole kernel
corn with red and green peppers, drained
1/2 cup shredded Monterey Jack cheese (2 ounces)
1/4 cup chopped fresh cilantro
1/4 cup Old El Paso® salsa (any variety)
4 jalapeño-flavor flour tortillas (8 to 10 inches in diameter)
Additional Old El Paso® salsa (any variety), if desired

Heat oven to 350ºF. Mix beans, corn, cheese, cilantro and 1/4 cup salsa in medium
bowl.

Spoon one-fourth of the bean mixture down center of each tortilla. Roll up each
tortilla; wrap each in aluminum foil. Place on cookie sheet.

Bake about 10 minutes or until thoroughly heated and cheese is melted. Serve with
additional salsa.

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Corny Chicken Wraps
Yield: 4 servings

2 cups cubed cooked chicken breast


1 can (11 ounces) whole kernel corn, drained
1 cup salsa
1 cup (4 ounces) shredded cheddar cheese
8 flour tortillas (6 inches), warmed

In a saucepan or microwave-safe bowl, combine chicken, corn and salsa. Cook until
heated through. Sprinkle cheese over tortillas. Place about 1/2 cup chicken mixture
down the center of each tortilla; roll up. Secure with toothpicks.

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County Fair Corn Dogs

This is one of my son's favorite (he's 30 years old). He can eat 10 in one sitting
dipping them in mustard. Whenever he decides to come over, he always requests them.

1/3 cup cornmeal


2/3 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon salt
1 beaten egg
2 tablespoons oil
1/2 cup milk
1 tablespoon prepared mustard
1 pound hot dogs (I use Sabrett's or Boar's Head)
Flour for dredging the hot dogs
Oil for frying

Heat the oil to 375°F.

Combine dry ingredients. Add egg, oil, milk and mustard. Mixing well.

Insert wooden skewers (or new Popsicle sticks) lengthwise into hot dogs. Coat with
flour, then dip into batter, coating well.

Fry in deep hot oil for 2-3 minutes or till golden brown. Drain on paper towels to
absorb any oil. Keep in a warm oven until you use up all of the hot dogs.

Serve with mustard and enjoy!

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Crab and Avocado Salad in a Pita
Yield: 4 servings

2/3 cup mayonnaise


2 tablespoons diced roasted red bell pepper
4 tablespoons lemon juice
Pinch ground cayenne pepper
2 cups lump crabmeat
1 small avocado, peeled and chopped
2 tablespoons grated onion
Salt and ground white pepper
4 white or whole wheat pita pocket breads
1 cup alfalfa sprouts

In a blender, puree the mayonnaise, roasted pepper, 1 tablespoon of the lemon juice,
and the cayenne pepper. Set aside.

In a medium bowl, toss together the crabmeat, avocado, onion, remaining lemon juice,
salt, and pepper.

Cut the top third off pita breads. Divide crabmeat mixture among pitas, drizzle with red
pepper mayonnaise, and tuck some alfalfa sprouts into each sandwich. Tightly wrap in
wax paper and keep chilled up to 1 hour.

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Crab Quesadillas
Yields 16 wedges

Vegetable oil
4 (10-inch) flour tortillas
6 ounces shredded pepper jack cheese
1 (6 ounce) can crab meat, well-drained
1 (4 ounce) can diced mild green chiles
3 tablespoons minced cilantro
3 green onions, chopped, including some of dark green part
Optional garnish: Sour cream
Optional garnish: Salsa

Set all ingredients, except garnishes, next to stove.

Heat about 2 teaspoons vegetable oil in medium-large skillet, preferably nonstick, on


medium-high heat. Add 1 tortilla. Sprinkle with half of cheese, crab meat, chiles,
cilantro and green onions. Top with tortilla and press down lightly with spatula. Cook
until tortilla is nicely browned and cheese is starting to melt, about 3 to 4 minutes.
Carefully turn with flat spatula and cook opposite side until nicely browned and cheese
is thoroughly melted.

Repeat with remaining tortillas and filling ingredients. Cut each quesadilla into 8
wedges and serve hot, offering bowls of sour cream and salsa as optional garnishes.

Nutritional information: 105 calories, 6.3 grams protein, 8.6 grams carbohydrates, 4.9
grams fat, 167 milligrams sodium

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Crabmeat Quesadillas

8 ounces crabmeat
1 cup finely sliced onions
10 (8-inch) flour tortillas
8 ounces Monterey jack cheese, shredded
1 (4 ounce) can green chiles
Salsa

Preheat oven to 450°F.

Mix crabmeat, cheese, onions and green chiles. Place five tortillas in a single layer on a
large baking sheet. Cover with crabmeat mixture, top with remaining tortillas. Bake 7
to 9 minutes or until tortillas are lightly brown. Cut into wedges.

Serve hot with salsa.

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Cucumber Chicken Pitas
Source: Better Homes and Gardens Online

1/2 cup plain yogurt


1/4 cup finely chopped cucumber
1/2 teaspoon dried dill weed
1/4 teaspoon dried mint, crushed
4 large pita bread rounds
4 lettuce leaves
6 ounces thinly sliced fully cooked chicken breast
1 small tomato, thinly sliced
1/3 cup crumbled feta cheese

For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and
mint. Set aside.

For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken,
tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with
wooden picks. Serve immediately.

Make-ahead tip: Prepare dressing; cover and chill up to 6 hours.

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Curried Chicken Lettuce Wraps
Preparation Time: 10 minutes
Serves: 4

1 cup Sargento® Ricotta Cheese, any style


2 tablespoons chopped fresh cilantro or parsley
1 teaspoon curry powder, preferably Madras or hot
1-1/2 cups chopped, cooked chicken or turkey
1/4 cup chopped, roasted salted peanuts
8 large Boston or red leaf lettuce leaves

4g carbohydrates per serving

Combine Ricotta cheese, cilantro and curry powder in a medium bowl; mix well. Stir in
chicken and peanuts.

Spoon 1/4 cup mixture into center of each lettuce leaf; fold ends over; roll up and
serve.

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Deep-Fried Chile Rellenos Wraps

Oil for deep frying


3 (4 ounce) cans whole green chiles
1 (10 ounce) block Cheddar cheese
1 (10 ounce) block Monterey jack cheese
1/2 cup milk
1 egg
1 cup all-purpose flour
2 teaspoons chili powder
1/2 garlic salt
Flour tortillas

Separate chiles to make 10 individual pieces. Slice both cheeses into 10 strips. Place
one strip of each cheese inside each chile. Place cheese stuffed chiles in center of each
tortilla. Fold end of tortilla over chile, envelope style; secure with wooden picks.
In small bowl, beat egg and milk until blended.

In small bowl, combine flour, chili powder and garlic salt. Dip tortilla in egg mixture.
Deep fry tortilla one minute on each side or until golden brown.

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Deli Chicken Wraps

1 pound grilled chicken, cut into strips


1/2 cup brown mustard, divided
1/4 cup French-style salad dressing
4 (10-inch) flour tortillas, heated
1 cup shredded cheese
1 cup shredded lettuce

Toss chicken with 1/4 cup of the mustard and salad dressing; set aside.

Spread each tortilla with 1 tablespoon mustard. Arrange lettuce, cheese and chicken
mixture in center of each tortilla, dividing evenly. Fold sides of tortilla toward center;
roll up to enclose filling. Microwave on HIGH for 1 minute until heated through and
cheese is melted. Cut in half to serve. May be eaten immediately or microwaved later.

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East West Flank Steak Wraps
Makes 4 servings

1 beef flank steak (approx. 1 to 1-1/2 pounds)


1/2 cup chopped green onions
1/2 cup chopped green onions
1/8 teaspoon salt
Dash pepper
4 flour tortillas (8 to 10-inch diameter)
Salt and pepper
1/3 cup coarsely chopped honey roasted peanuts
Green onion flower and chopped honey roasted peanuts (optional)

Dressing:
1 cup rice vinegar
2 tablespoons dark sesame oil
1 tablespoon honey

In large bowl, combine dressing ingredients; whisk until blended. Place beef steak in
plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in
refrigerator 10 minutes.

Meanwhile add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of
pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in
aluminum foil.

Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-
covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium
doneness, turning once. A few minutes before steak is done, place tortilla packet on
grid near edge of grill to heat.

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Remove steak from grill; let rest 2 to 3 minutes. Season steak with salt and pepper, as
desired; carve diagonally into thin slices.

To assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup peanuts
down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and
left sides to center, overlapping edges. Garnish with green onion and peanuts, if
desired.

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Easy Hoisin Pork Wraps

1/2 pound ground pork


1 tablespoon chopped fresh ginger root
1/3 cup Hoisin sauce
Warmed tortillas
Grated carrot
Green onions, sliced thin
Lettuce, chopped

Cook pork with ginger root and Hoisin sauce. Place on warmed tortillas. Drizzle with
more Hoisin sauce. Add carrot, green onions and lettuce. Fold in bottom of tortilla, and
wrap edges around filling.

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Easy Sloppy Joe Wrap

4 large flour tortillas


3/4 lb. lean ground beef
1/2 lb. Italian sausage, removed from casing and crumbled
2 cups canned sloppy joe sauce
2 cups cooked white rice, warm
1/2 cup scallions, thinly sliced
1/2 cup sour cream

Wrap tortillas in foil and place in a 200°F oven until ready to use. Heat a heavy
nonstick skillet over medium high heat. Sauté meats 7-8 minutes until meat is
browned. Stir in next 3 ingredients and cook until hot. Divide sour cream evenly
between each tortilla and spread over center area. Spoon meat mixture over. Fold
tortillas, enclosing mixture to make a packet.

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El Paso Tortilla Wheels

This easy make-ahead appetizer is sure to be a crowd pleaser.

8 ounces (2 cups) cheddar cheese, shredded


1/4 cup sliced green or ripe olives
1 cup sour cream
1 (4-ounce) can chopped mild green chiles
1 (3-ounce) package cream cheese, softened
Garlic powder, if desired
Hot pepper sauce, if desired
10 (7 to 8-inch) flour tortillas

Combine all ingredients except tortillas in large bowl.

Spread 1/4 cup cheese mixture onto 1 tortilla. Roll up jelly-roll style; wrap in plastic
food wrap. Repeat with remaining cheese mixture and tortillas. Refrigerate at least 8
hours or overnight.

Slice off ends of tortillas; discard. Slice each tortilla roll into 6 pieces.

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Fajita Pita
Makes 4 sandwiches

1/3 cup commercial oil-free Italian salad dressing


1/3 cup soy sauce
4 (4 ounce) skinned, boned chicken breast halves
Vegetable cooking spray
1 red bell pepper
1 yellow bell pepper
1 medium onion, sliced into rings
2 (7-inch) pita rounds, halved
1/4 cup plain low-fat yogurt

Combine salad dressing and soy sauce in a 1-quart casserole; add chicken. Cover and
chill at least 8 hours.

Remove chicken from marinade, reserving marinade. Grill chicken, covered, over
medium-hot coals 5 minutes on each side. Cut chicken into strips; keep warm.

Coat nonstick skillet with cooking spray. Place over medium-high heat until hot. Add
peppers and onion; sauté 3 minutes.

Add 3 tablespoons marinade; cook until vegetables are crisp-tender and liquid is
absorbed. Fill pita halves with chicken strips and vegetables. Serve with yogurt and
picante sauce.

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Fajita Wraps with Jalapeño Cream
Makes 4 servings

1/2 cup sour cream


1 tablespoon or more ORTEGA® Diced Jalapeños
1 teaspoon lime juice
1 (20-ounce) package ORTEGA® Frozen Steak Fajita,
prepared according to package directions
4 (10-inch) burrito-size flour tortillas, warmed
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro

Combine sour cream, jalapeños and lime juice in small bowl.

Spoon fajitas down center of each tortilla; sprinkle evenly with cheese and cilantro.
Top with jalapeño cream; fold in one end and roll up.

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Fiesta Wraps

1 (11 1/4 ounce) can Campbell's Condensed Fiesta Chili Beef Soup
6 (8-inch) flour tortillas
Shredded Cheddar cheese

Spoon 2 tablespoons soup (straight from the can) down center of each tortilla. Top
with cheese. Fold tortilla around filling. Place seam-side down on microwave-safe plate
and microwave on HIGH for 2 minutes or until hot.

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Filo Chicken Packets

3/4 cup chopped green onion


3 tablespoons lemon juice
3/4 cup mayonnaise
3 cloves minced garlic
3/4 teaspoon dry tarragon
2/3 cup melted butter
12 sheets filo dough
6 boneless, skinless chicken breast halves
Salt and pepper
2 tablespoons Parmesan cheese

Mix onion, mayonnaise, lemon juice, 2 cloves garlic (combine the other clove with
butter) and tarragon. Set aside.

Place 1 thawed sheet of filo on a board and brush with 2 teaspoons garlic butter.
Arrange a second sheet on top and brush with 2 teaspoons garlic butter. Sprinkle
chicken with salt and pepper. Spread one side with mayonnaise mixture and turn into
one corner of filo dough. Top the other side with more mayonnaise (about 3
tablespoons in all). Wrap and fold chicken in a packet. Place on a baking sheet; brush
with garlic butter. Sprinkle with cheese. Bake at 375°F for 20 to 25 minutes until
golden. (Can be made ahead and frozen, thaw covered.

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Five-Spice Steak Wraps
Makes 4 wraps

12 ounces boneless beef round steak


2 cups packaged shredded cabbage with carrot (coleslaw
mix)
1/4 cup red and/or green sweet pepper cut into thin bite-size
strips
1/4 cup julienned carrot
1/4 cup snipped fresh chives
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
1/2 teaspoon five-spice powder
1/4 teaspoon salt
Nonstick cooking spray
1/4 cup plain low-fat yogurt or light dairy sour cream
4 8-inch flour tortillas

If desired, partially freeze steak for easier slicing. In a medium bowl combine coleslaw
mix, sweet pepper, carrot, and chives. In a small bowl combine vinegar and sesame oil.
Pour vinegar mixture over coleslaw mixture; toss to coat. Set aside.

Trim fat from steak. Thinly slice steak across the grain into 1/4-inch-thick strips.
Sprinkle steak strips with five-spice powder and salt. Coat an unheated 10-inch
nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add steak strips; stir-fry for 3 to 4 minutes or until brown.

To assemble, spread 1 tablespoon of the yogurt down the center of each tortilla. Top
with steak strips. Stir coleslaw mixture; spoon over steak. Fold in sides of tortillas. If
desired, secure with wooden toothpicks.

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Flavorful Turkey Wraps
Yield: 6 servings

1/4 cup Hoisin sauce


2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons grated fresh gingerroot
1 garlic clove, minced
4 turkey breast tenderloins (4 ounces each)
3 cups shredded lettuce
3/4 cup shredded carrots
3/4 cup chopped green onions
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds, toasted
6 flour tortillas (8 inches), warmed

In a large resealable plastic bag, combine the first six ingredients; add turkey. Seal
bag and turn to coat; refrigerate for 6 hours or overnight.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard
marinade. Grill turkey, uncovered, over medium heat for 12-16 minutes or until juices
run clear.

In a large bowl, combine the lettuce, carrots and onions. In a small bowl, whisk the
vinegar and sesame oil; stir in sesame seeds. Drizzle over lettuce mixture and toss to
coat. Cut turkey into 1/2-in. strips; place down the center of each tortilla. Top with
lettuce mixture and roll up; secure with toothpicks.

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Foil Wrapped Apricot Chicken
Serves 4

4 boneless, skinless chicken breast halves (or thighs)


1 teaspoon paprika
Salt and pepper
2 tablespoons apricot preserves
1 tablespoon Dijon mustard or horseradish

Preheat oven to 400°F.

Have ready 4 (12-inch square) pieces of aluminum foil.

Place 1 piece of chicken on each piece of foil. Sprinkle each piece of chicken with
paprika, salt and pepper. Divide apricot preserves and mustard among the breasts and
spread the preserves and mustard around to mix them up on top of the breasts. Fold
foil to tightly enclose the chicken. Place in oven and bake for 20 minutes or until
chicken is cooked through.

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Friendly Fish in a Sleeping Bag

1 (8 ounce) can Pillsbury refrigerated quick crescent rolls


8 frozen fish sticks, slightly thawed
Ripe olives, pimento or green olives

Heat oven to 375°F.

Unroll dough into two long rectangles; press perforations to seal. Cut each rectangle
lengthwise into two strips; cut each strip into two pieces for a total of eight. Place one
fish stick lengthwise on each piece of dough and roll up. Firmly press edges to seal.
Place on ungreased cookie sheet and bake for 15 to 17 minutes or until golden brown.
Decorate with olives, pimento, etc.

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Fruity French Toast Tortilla Wraps
Makes 4 wraps

4 flour tortillas
Nonstick cooking spray
2 eggs
1 cup milk
1/4 teaspoon vanilla extract
1 cup pie filling or sliced fresh fruit
Powdered sugar

In a shallow pie plate mix together eggs, milk & vanilla.

Spray a large nonstick skillet with cooking spray. Heat skillet over medium heat until
hot.

Place tortilla in egg mixture, gently turning to coat both sides. Place in hot skillet and
cook 1-2 minutes per side until golden brown.

Remove from pan onto plate. Fill with fruit and roll up. Sprinkle with powdered sugar
and serve.

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Game Time Jalapeno Roll-Ups
Makes 16 servings

Jalapeño Spread Ingredients:


1 cup Sour Cream
1 package (8-ounce) cream cheese, softened
8 ounce slice (about 2 cups) Jalapeño Process Cheese, shredded
1/4 cup chopped ripe olives
1 Tablespoon sliced green onion
1 jar (2-ounce) diced pimiento, drained

Roll-ups Ingredients:
8 flour tortillas (8-inch)
8 lettuce leaves
8 thin slices deli roast beef

In a small bowl, mix sour cream and cream cheese in small bowl.
Beat at medium speed, scraping bowl often, until smooth.
Stir in all remaining cheese, olives, green onion, and pimientos by hand.
Spread 3 heaping tablespoons jalapeño spread on each tortilla.
Layer with lettuce leaf and roast beef.
Roll up tightly, wrap in plastic food wrap and refrigerate at least 2 hours.
Unwrap and cut each roll-up in half.

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Great Greek Pitas
Source: Better Homes and Gardens Online
Makes 6 servings

1 1/4 pounds lean boneless pork


1/4 cup olive oil or cooking oil
1/4 cup lemon juice
2 tablespoons prepared mustard
2 cloves garlic, minced
1 1/2 teaspoons dried oregano, crushed
1 teaspoon dried thyme. crushed
1 (8 ounce) carton plain yogurt
1 small cucumber, peeled and chopped (about 1 cup)
1 teaspoon dried dill weed
1/4 teaspoon salt
3 pita bread rounds, halved
Thinly sliced onion (optional)
Thinly sliced tomato (optional)

Trim fat from pork. Partially freeze pork. Thinly slice into bite-size strips. Place pork in
a plastic bag set into a deep bowl.

For marinade, combine oil, lemon juice, mustard, garlic, oregano, and thyme; mix well.
Pour over pork in bag. Seal bag. Marinate in the refrigerator 6 to 24 hours, turning bag
occasionally.

For sauce, in a small bowl combine yogurt, cucumber, dill weed, and seasoned salt.
Cover and chill 6 to 24 hours.

At serving time, drain pork. Discard marinade. In a large skillet, stir-fry pork, half at a
time, over medium-high heat about 3 minutes or until pork is no longer pink. Using a

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slotted spoon, remove pork from skillet; spoon into pita halves. Stir cucumber sauce;
spoon atop meat. If desired, garnish with onion and tomato.

Nutrition facts per serving: 241 calories, 12 g total fat, 45 mg cholesterol, 286 mg
sodium, 15 g carbohydrate, 1 g fiber, 18 g protein, 13% calcium, 10% iron

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Greek Ham Wraps
Yield: 6 servings

6 tablespoons mayonnaise
2 tablespoons minced fresh basil or 2 teaspoons dried basil
6 flour tortillas (8 inches)
6 lettuce leaves
3 cups julienned fully cooked ham (1-1/2 pounds)
1 can (4-1/2 ounces) sliced ripe olives, drained
6 tablespoons crumbled feta cheese
6 green onions, chopped
Additional green onions, optional
1 cup water, optional

In a small bowl, combine the mayonnaise and basil; spread over each tortilla. Top with
lettuce, ham, olives, feta cheese and chopped onions; roll up.

For optional onion ties, cut white portion off additional onions; save for another use. In
a saucepan, bring water to a boil. Add green onion tops; boil for 1 minute or until
softened. Drain and immediately place onion tops in ice water; drain and pat dry. Tie
around wraps.

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Grilled Chic-Sausage Wraps

6 skinless, boneless chicken breast halves


4 sausage links
2 jalapeño peppers, seeded and minced
3/4 cup chopped onion
3 cloves garlic, chopped
1 teaspoon Cajun seasoning
12 slices bacon

Slit open each chicken breast. Cut each sausage link in half lengthwise, then cut to the
length of the chicken breast. Place a halved sausage link inside each chicken breast,
then add jalapeño peppers to taste, onion and garlic and secure the chicken with
wooden picks.

Season the outside of each chicken breast with Cajun seasoning. Wrap each breast
with 2 slices of bacon and secure with wooden picks. Place on a grill over medium coals
and grill until done, about 30 minutes on each side.

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Grilled Chicken and Pepper Wraps
Makes 4 servings

1 pound boneless, skinless chicken breasts


1 cup picante sauce, divided
2 medium green or red bell peppers, cut into strips
1 medium onion, sliced
1/2 teaspoon dried oregano leaves, crushed
4 (8-inch) flour tortillas
1 cup shredded Cheddar cheese (4 ounces)

Season chicken with salt, if desired. Place chicken on grill and brush with 1/4 cup of
the picante sauce. Grill until chicken is no longer pink. Remove chicken and keep
warm.

Place peppers and onion on grill. Sprinkle with oregano. Grill until vegetables are
tender-crisp.

Warm tortillas in microwave oven according to package directions. Slice chicken into
thin strips and place down center of each tortilla. Top with pepper mixture and cheese.
Fold over one side and then roll up. Serve with remaining picante sauce.

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Grilled Fajita Wraps
Serves 4

Flour tortillas
2 pounds chicken or beef
4 tablespoons Worcestershire sauce
4 tablespoons soy sauce
4 tablespoons red wine
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
2 red onions

Toppings:
Sour cream
Green chili
Grated Monterey jack cheese
Shredded lettuce
Sliced black olives
Guacamole
Diced tomatoes

Cut chicken or beef, bell peppers and onion into thin strips. Grill meat and add
Worcestershire sauce, soy sauce and red wine. Then add bell peppers and onion.
Wrap the cooked ingredients in the tortilla. Top with sour cream, green chili and
Monterey Jack cheese. Bake at 350°F for 20 minutes.

Garnish with lettuce, sliced black olives, guacamole, and /or diced tomatoes.

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Grilled Kielbasa in a Flour Tortilla

1 kielbasa sausage, cut into quarters crosswise and halved lengthwise


4 (7-inch) flour tortillas
1/2 cup salsa or pico de gallo
1/2 cup guacamole
1 1/2 tablespoons chopped fresh cilantro leaves

Preheat grill to medium-high. Grill sausage pieces 3 inches from heat for about 5
minutes per side.

Meanwhile, wrap the tortillas in foil and warm for a few minutes on outside edge of the
grill.

To serve, place 2 sausage pieces in the center of a flour tortilla and dollop with 2
tablespoons each of pico de gallo and guacamole. Sprinkle with cilantro, fold in half
and serve immediately.

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Grilled Pepper Shrimp Wrap
Serves 2

1 (6 ounce) can shrimp, rinsed and drained


2 tablespoons red pepper, julienned
2 tablespoons green pepper, julienned
2 tablespoons onion, julienned
2 tablespoons scallion, chopped
1 teaspoon olive oil
6 flour tortillas

Grill all vegetables except scallions. Toss all with shrimp and olive oil. Wrap in tortillas
and serve.

To serve, garnish with shredded lettuce, black olives and chopped tomatoes.

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Grilled Teriyaki Tuna Wraps
Makes 8 wraps

3 8-ounce tuna steaks, 1-inch thick*


1/3 cup soy sauce
2 cloves garlic, minced
1-1/2 teaspoon packed brown sugar
1-1/2 teaspoon finely shredded fresh ginger
8 10-inch flour tortillas
1 tablespoon cooking oil
3/4 cup fat-free dairy sour cream
3/4 cup bottled honey-mustard salad dressing
2 cups lightly packed arugula leaves
1 large red onion, sliced (1 cup)
1 medium tomato, chopped (1 cup)

Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce,
garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2
hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on
greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until
fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill,
preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover;
grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with
cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until
warmed.

In a medium bowl stir together sour cream and salad dressing. For each wrap, spread
3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an
edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over
filling; fold in the sides and roll up.

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*Note: To substitute one 1-1/2-pound beef flank steak, marinate as above. Grill
directly over medium coals 17 to 21 minutes or until medium (160 degree F); turn
once. Serve as above.

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Grilled Veggie Wraps
Makes 4 servings

2 cloves garlic, crushed


2 tablespoons extra-virgin olive oil
6 ounces Portobello mushrooms, sliced
2 Roma tomatoes, sliced lengthwise
4 large flour tortillas
4 ounces mixed salad greens
4 ounces goat cheese, crumbled and at room temperature
4 ounces roasted red bell peppers in water, drained and cut into strips
8 dashes raspberry or white wine vinegar

Preheat oven to 400°F.

Combine garlic and oil in small bowl. Lightly brush one side of mushroom and tomatoes
slices with some of oil mixture. Grill until done, approximately 3 minutes per side for
mushrooms and 1 minute per side for tomatoes.

Meanwhile, lay tortillas flat and brush top side lightly with remaining oil mixture.
Divide and spread greens, goat cheese and roasted pepper strips on lower half of each
tortilla. Top each with a quarter of grilled mushroom and tomato slices. Lightly sprinkle
vinegar over all and roll the tortillas like you would for a burrito. Place the tortillas on a
baking sheet and bake for 5 minutes, until warm.

Cut each tortilla roll in half on a diagonal and place on warmed individual plates. Serve
immediately.

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Ham and Pepper Wraps

2/3 cup cream cheese, softened


1/4 cup honey-flavored mustard
6 (10-inch) flour tortillas
3/4 pound thinly sliced smoked ham
1/2 cup chopped roasted red peppers, drained
2 tablespoons minced green onion

Combine cream cheese and mustard; stir until smooth. Spread about 2 tablespoons of
the mixture evenly on each tortilla. Arrange a portion of ham, peppers and onion on
top. Roll up tortillas jellyroll style. Cut into 2-inch pieces.

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Harvest Turkey and Veggie Wraps
Makes 4 servings

Smoked turkey with fresh corn, bell pepper, onion and sprouts
2 cups Honeysuckle White Smoked Turkey, coarsely chopped
1/2 cup fresh corn kernels
1/2 cup red bell pepper, chopped
1/4 cup purple onions, thinly sliced
3 tablespoons low fat ranch dressing
2 cups alfalfa sprouts
4 (8-inch) flour tortillas*

Combine first five ingredients in a large bowl, tossing well to coat. Top each tortilla
with 1 cup turkey mixture and 1/2 cup sprouts; roll up. Cut each wrap in half
diagonally.

Tip: For fun color and flavor, try one of the new flavored variety of flour tortillas! Red =
tomato or sun dried tomato Green=spinach.

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Hawaiian Breakfast Wraps

6 eggs
1/4 cup milk or water
2 tablespoons butter
1/4 cup chopped ham
1/4 cup chopped red or green bell pepper
1 (8 ounce) can crushed pineapple, drained
4 (8-inch) flour tortillas

Beat eggs and milk in a medium bowl until blended. Set aside.

Melt butter over medium heat in large skillet. Sauté ham and bell pepper until lightly
browned and pepper is tender-crisp. Stir in egg mixture. Add pineapple. Scramble until
ingredients are hot and egg is at desired doneness, stirring constantly.

Evenly divide egg mixture among tortillas. Roll as desired.

Serve immediately.

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Hidden Valley Ranch Shrimp Salad Pita Pockets
Makes 4 to 6 servings

1 cup cooked shrimp


1/2 cup chopped cucumber
1/2 cup sliced olives
2 tomatoes, chopped
1 cup prepared Hidden Valley Ranch salad dressing
Lettuce, shredded
2 or 3 pita pockets

Mix shrimp, cucumber, olives and tomatoes. Add salad dressing. Stuff into pita pockets
with lettuce.

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Hidden Valley Wraps

1 cup Hidden Valley Original Ranch Dressing


8 ounces cream cheese, softened
4 (12-inch) flour tortillas, warmed
10 ounces sliced turkey breast
10 ounces Monterey jack cheese slices
2 medium tomatoes, thinly sliced
2 large avocados, peeled and thinly sliced
Shredded lettuce

Blend together dressing and cream cheese. Among the tortillas, evenly layer half the
turkey, cheese, dressing mixture, avocados, tomatoes and lettuce. Leave a 1" border
around edges. Repeat layering with remaining ingredients. Fold the right and left edges
of tortillas into centers over the filling. Fold the bottom edge toward the center and roll
firmly until completely wrapped. Place seam side down and cut in half diagonally.

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Hoisin-Orange Turkey Roll-Ups

8 mandarin pancakes or flour tortillas


3/4 pound ground turkey
1 teaspoon peanut oil
2 tablespoons chopped fresh ginger
2 garlic cloves -- minced
1/2 pound shiitake mushrooms -- stems removed, caps finely chopped
8 scallions -- trimmed and chopped
1/4 cup Hoisin sauce
1 tablespoon frozen orange juice concentrate
1 teaspoon reduced-sodium soy sauce
8 lettuce leaves
1/2 cup grated carrots -- optional
1/2 cup grated cucumber -- optional

Line a steamer basket with a heavy kitchen towel. Separate pancakes or tortillas and
lay them on the towel. Cover with the overhanging edge of the towel. Set into a pot
filled with1/2 inch of water; cover tightly. Bring to a boil and boil for 1 minute. Remove
from the heat and let stand, covered, for 15 minutes.

Meanwhile, heat a large nonstick skillet or wok over high heat. Add turkey and cook,
stirring to break up the meat, until no longer pink, about 5 minutes. Transfer to a
colander and drain off the fat; set aside.

Add oil to the skillet. Add ginger and garlic; stir fry until fragrant, about 30 seconds.
Add shiitakes and scallions; stir fry until the mushrooms are tender, about 2 minutes.
Stir in Hoisin sauce, orange juice concentrate, soy sauce, 1 tablespoon water and the
reserved turkey; stir until heated through.

To serve, line a warm Mandarin pancake or tortilla with a lettuce leaf. Spoon on some

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of the turkey mixture and garnish with carrots and cucumber, if desired. Wrap up and
enjoy.

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Homestyle Chicken Wraps
Makes 8 servings

Wrapped in a tortilla, this prize-winning combination makes a great meal for a crowd!

1 package Stouffer's Family Style Favorites Grandma's Chicken and Vegetable Rice Bake
4 cups shredded lettuce
1 cup seeded and chopped fresh tomato
8 ( 10-inch) burrito-size flour tortillas, warmed

Prepare Stouffer's product according to package instructions.

Spread 1/2 cup of the cooked chicken and rice mixture over each tortilla, making sure
the ingredients don't touch the edges.

Evenly distribute the shredded lettuce and tomato over the chicken mixture.

Fold the bottom edge of each tortilla towards the center and gently roll until the tortilla
is completely wrapped around the filling.

Cut in half.

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Honey Mustard Chicken in a Packet

4 skinless, boneless chicken breasts


4 potatoes, quartered lengthwise
1 bell pepper, cut into 8 strips
8 to 12 tablespoons honey mustard barbecue sauce
4 pieces (12-inch long) aluminum foil

Place each breast on a piece of foil. Salt and pepper to taste. Place 4 potato quarters
and 2 strips bell pepper on each breast. Cover with 2 to 3 tablespoons barbecue sauce.
Wrap in foil, and place in baking dish. Bake at 350°F for 45 minutes or until done.

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Hot Ham, Cheese and Tomato Wraps

6 flour tortillas - about 8-inch size


1 pound shaved cooked ham
6 slices American cheese
12 thin slices tomato

Warm tortillas as directed on package. Top each warm tortilla evenly with ham, 1
cheese slice and 2 tomato slices. Roll up each tortilla; wrap each in microwave-safe
plastic wrap. Microwave each roll on HIGH for 30-40 seconds or until warm.

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Hot Pork Wraps

Pork strips
1 envelope taco seasoning mix
Yellow onion, chopped
Green or red bell peppers, chopped
Warm flour tortillas
Chopped peaches or mangoes
Garlic sour cream

Toss pork strips with taco seasoning mix. Stir fry in hot oil with onion and pepper.
Serve in warmed tortillas with chopped fruit and garlic sour cream.

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Italian Chicken Enchiladas

40 ounces seasoned pre-cooked chicken, cut into small strips


3 pounds ricotta cheese
5 heaping tablespoons hot diced frozen green chiles
4 tablespoons hot sauce
1 tablespoon black pepper
2 teaspoons granulated salt
Whole wheat tortillas
Marinara sauce
Grated Cheddar cheese

Mix together first six ingredients. Place an eight-ounce scoop of mixture into large
whole wheat tortilla, spreading mixture from end to end. Roll tortilla around prepared
filling.

Preheat oven to 375°F.

Pour marinara sauce into bottom of glass casserole dish. Put rolled enchiladas on top
of sauce. Top enchiladas with more sauce, enough to nearly cover them. Top with
grated cheese to taste. Bake for 45 minutes.

Let stand five minutes before serving

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Italian Chicken Wraps
Yield: 6 servings

1 package (16 ounces) frozen stir-fry vegetable blend


2 packages (6 ounces each) ready-to-serve grilled chicken
breast strips
1/2 cup fat-free Italian salad dressing
3 tablespoons shredded Parmesan cheese
6 flour tortillas (8 inches), warmed

In a saucepan, cook vegetables according to package directions; drain. Stir in the


chicken, salad dressing and cheese. Simmer, uncovered, for 3-4 minutes or until
heated through. Spoon about 3/4 cup down the center of each tortilla; roll up tightly.

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Italian Sausage Calzones
Source: American Dairy Association
Makes 8 servings

1 1/4 pounds spicy Italian sausage


Dough
3/4 cup pizza sauce
4 cups (16 ounces) shredded Italian cheese blend
Garlic Butter

Dough:
1 (16 ounce) package hot roll mix
1 1/4 cups hot water
2 tablespoons olive oil

Garlic Butter:
2 tablespoons butter
1/2 teaspoon minced garlic
1/4 cup shredded Parmesan cheese

For filling: Remove sausage from casing. Sauté sausage in large skillet, breaking up
with fork, until sausage is cooked and browned, 5 to 8 minutes. Drain well and set
aside.

For dough: Preheat oven to 375°F.

Make hot roll mix according to package direction for pizza, replacing egg and butter
with hot water and olive oil. Let dough stand 5 minutes. Divide dough into 8 pieces.
Roll each piece into an oval about 5 by 7 inches. Place 1/4 cup of Italian cheese blend
in center of each oval. Top with 1/3 cup cooked sausage. Spoon 1 tablespoon pizza
sauce over sausage. Sprinkle with another 1/4 cup cheese. Bring up edges of dough

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and seal securely. Transfer calzones to lightly greased baking sheet, placing seam side
up to form a "football" shape. Repeat with remaining dough and filling.

Set calzones in a warm place to rise, covered with towel, 25 minutes. Bake until lightly
browned, about 20 minutes.

For Garlic Butter, in a small skillet, heat butter and garlic over low heat until butter is
melted and garlic is tender, about 3 minutes. Remove calzones from oven when lightly
browned. Brush hot calzones with garlic butter and sprinkle each with 1/2 tablespoon
Parmesan cheese (see note). Return to oven until cheese melts, about 2 minutes. Let
stand 5 minutes before serving.

NOTE: Calzones can be baked and refrigerated up to 2 days in advance. Reheat at


350°F until hot, about 20 minutes.

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Jalapeño Chicken Wraps
Yield: 2-1/2 dozen

1 pound boneless skinless chicken breasts


1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon pepper
2 teaspoons seasoned salt
1 teaspoon paprika
1 small onion, cut into strips
15 jalapeño peppers, halved and seeded*
1 pound sliced bacon, halved widthwise
Blue cheese salad dressing

Cut chicken into 2-in. x 1-1/2-in. strips. In a large resealable plastic bag, combine the
garlic powder, onion powder, pepper, seasoned salt and paprika; add chicken and shake
to coat. Place a chicken and onion strip in each jalapeño half. Wrap each with a piece
of bacon and secure with toothpicks.

Grill, uncovered, over indirect medium heat for 18-20 minutes or until chicken juices
run clear and bacon is crisp, turning once. Serve with blue cheese dressing.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect
your hands. Avoid touching your face.

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Jambalaya Wraps

1 cup chopped ham


1 teaspoon Cajun seasoning
1 cup smoked sausage, chopped
1/2 cup chopped onion
1/2 pound small shrimp
1 chopped sweet bell pepper
1 cup cooked chicken, chopped
1 cup hot Pace Picante Sauce
1/2 teaspoon garlic powder
Flour tortillas
2 cups rice
2 cups chicken broth
1 teaspoon granulated sugar
1/8 teaspoon black pepper

Sauté onion and bell pepper. Add shrimp, ham, sausage and chicken and cook over
medium heat for 5 minutes.

Add sugar, black pepper, Cajun seasoning, garlic powder and salsa to chicken broth.
Bring to a boil; add rice and cook covered for 20 minutes.

Add rice to meat mixture.

Heat flour tortillas and fill with mixture. Wrap as you would a soft tortilla.

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Jerk Pork Wrap
Yields 6 wraps

1 1/2 pounds boneless pork loin, cut into strips


2/3 cup vegetable oil
1/3 cup fresh lime juice
2 tablespoons cider vinegar
2 teaspoons dried thyme, crushed
1 tablespoon brown sugar
1 tablespoon ground allspice
1 teaspoon ground nutmeg
2 teaspoons black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground cloves
1/2 cup chopped onions
2 fresh scotch bonnets or jalapeño
peppers
4 cloves garlic, minced
6 10-inch soft flour tortillas

Place pork in 1-quart, self-sealing plastic bag. Combine oil, lime juice and vinegar; add
sugar, seasoning, onion and garlic. Mix until well blended. Pour over pork. Seal bag,
and marinate in refrigerator 8 to 12 hours or overnight. Drain pork; discard marinade
and place meat in single layer, not touching, in a shallow baking pan. Roast at 350°F
for 35 to 45 minutes, until pork is done. Divide pork strips evenly in center of each
tortillas. Roll up tortillas.

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Lemon Pepper Chicken Wrap

1 (3 pound) whole chicken


1/2 lemon, quartered
Handful fresh parsley
2 basil leaves
Fresh cracked pepper
Salt
Pinch of chili powder
4 (12-inch) flour spinach tortillas, warmed
1/4 cup red onions, finely diced
1 Anaheim chile pepper
1/4 cup cilantro, finely diced
1/4 cup Jicama, finely diced
1/2 cup celery, finely diced
1/2 cup tomatoes, finely diced
2 tablespoons virgin olive oil
1 teaspoon cumin
Salt and pepper to taste

Place the lemon, parsley, and basil leaves inside the chicken. Rub the outside of the
chicken with cracked pepper, salt and chili powder. Roast the chicken in an uncovered,
shallow baking pan for 25 to 30 minutes at 400°F. When the chicken has been cooked
to desired doneness, remove the meat from the bones and chill for approximately one
hour in the refrigerator in a covered dish.

Roast the Anaheim chile pepper and then place in an airtight container for 10 minutes.
Remove everything except the flesh of the pepper and dice finely. Place the diced
pepper in a mixing bowl, add the chilled chicken and all remaining ingredients and mix
together gently.

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Spoon the chicken-vegetable mixture onto one side of each warmed tortilla, roll up,
and serve.

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Lime Jalapeño Turkey Wraps

3 lettuce leaves
1 cup shredded cooked turkey breast (6 ounces)
2 tablespoons chopped seeded tomato
1 green onion, thinly sliced
1 teaspoon lime juice
1-1/2 teaspoons finely chopped jalapeño pepper
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 flour tortillas (8 inches), warmed
2 red onion rings (1/4 to 1/2 inch thick)
2 pitted ripe or stuffed olives, optional

Chop one lettuce leaf; set aside remaining leaves. In a medium bowl, combine the
turkey, chopped lettuce, tomato, green onion, lime juice, jalapeño, sugar, salt, garlic
powder and pepper; set aside.

Place one lettuce leaf on each tortilla. Spoon half the filling off center on each. Fold
one end over filling and roll up. Slide each wrap through the middle of an onion ring.
Secure roll-up with a toothpick near the onion ring; top each with an olive if desired.
Yield: 2 servings.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect
your hands. Avoid touching your face.

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Lime Marinated Flank Steak Wrap
Yields 6 wraps

3 tablespoons olive oil


3 tablespoons fresh lime juice
2 dashes hot pepper sauce
1 teaspoon chili powder
4 cloves garlic, minced
1 small red onion, sliced
1 tablespoon chopped cilantro
1 1-1/2-pound flank steak
Salt and pepper to taste
12 flour tortillas

Prepared Salsa
Prepared guacamole
Sour cream

Combine the olive oil, lime juice, hot pepper sauce, chili powder, garlic, onion and
cilantro. Add the flank steak and toss to coat completely with the marinade. Cover and
place in the refrigerator for 2 hours, turning meat occasionally. Remove the steak from
the marinade. Season with salt and pepper. Heat broiler. Place steak on broiler pan.
Broil 5 to 8 minutes on each side for medium doneness. Let rest for 10 minutes before
slicing. Slice the steak against the grain into 1/4-inch thick, diagonal strips. Serve
rolled in warm tortillas with salsa, guacamole and sour cream. If desired, garnish with
cilantro.

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Lucky 7 Wrap

1 (6.5-ounce) package Marrakesh Express® Lucky 7 vegetable couscous


½ cup slivered almonds, toasted
¼ cup sliced green onions
1½ cup frozen salad-style precooked shrimp, thawed
6 (10-inch) flour tortillas
6 lettuce leaves or 2 cups fresh spinach leaves
6 teaspoons soy sauce
toothpicks or wooden skewers

Prepare couscous according to package directions. Stir almonds, green onion and
shrimp into prepared couscous. Mix lightly. For each wrap, arrange a layer of leaf
lettuce or fresh spinach leaves on flour tortilla and top with about 1 cup of the
couscous mixture. Drizzle with 1 teaspoon soy sauce. Wrap, roll and secure with a
toothpick or wooden skewer. Serve chilled or at room temperature.

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Mad Scientist Wraps
Makes 6 wraps

6 7- or 8-inch whole wheat or plain flour tortillas


1/3 cup mayonnaise or salad dressing
6 leaves leaf lettuce (optional)
6 slices cooked ham (3 ounces)
6 slices cooked turkey breast (3 ounces)
Assorted decorations such as: parsley sprigs, sweet red
pepper strips, ripe olives, small pimento stuffed green
olives, small pepperoncini peppers, julienned carrots, small
sweet pickles, and/or shredded lettuce
Mayonnaise, salad dressing, or honey mustard
6 slices American cheese
Wooden picks

Preheat oven to 350°F. Wrap tortillas in foil and bake for 10 minutes.

Spread each tortilla with 1 tablespoon mayonnaise. Lay a lettuce leaf over mayonnaise,
top with a slice of ham and a slice of turkey. Roll up and secure with wooden pick.
Stuff one end of rolled tortilla with sweet red pepper strips, shredded lettuce, parsley
sprigs, and julienned carrots.

Attach olives for eyes and the nose and a piece of pepper for the mouth with
mayonnaise or honey mustard. Cut an apron shape from the cheese and lay atop
tortilla. Add pickles or peppers for shoes and use cheese as a blanket.

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Mahi Mahi Wraps
Makes 16 appetizer servings

2 teaspoons sesame oil


1 teaspoon cooking oil
1 pound mahi mahi fillet
1/2 cup pineapple juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1/8 teaspoon cayenne pepper
Dash salt
1/2 cup shredded coconut
1 to 2 heads baby Bibb lettuce

In a small bowl combine sesame and cooking oil. Brush on both sides of fish. Place fish
fillets in a well-greased grill basket. Place grill basket directly over medium coals. Grill,
uncovered, 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested
with a fork, turning once half way through grilling. Set fish aside to cool.

Meanwhile, in a small bowl combine pineapple juice, soy sauce, vinegar, cayenne
pepper, and salt. Divide mixture in half.

Gently flake fish and place in a large bowl. Add half of the dressing. Stir in coconut.
Spoon about a rounded tablespoon into the center of a cleaned lettuce leaf. Roll up and
secure with wooden toothpick. Repeat with remaining fish mixture and lettuce leaves.
Serve with remaining dressing.

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Malaysian Curried Chicken Wraps
Makes 4 servings

1/3 cup light mayonnaise dressing


2 tablespoons plain fat-free or low-fat yogurt, or light dairy sour cream
1 tablespoon chutney
1 teaspoon curry powder
4 green onions, sliced (1/2 cup)
1/4 cup snipped fresh cilantro or mint
2 cups shredded roasted chicken
Salt and pepper
4 9- to 10-inch flour tortillas
1 cup lightly packed spinach leaves

For filling, stir together mayonnaise, yogurt or sour cream, chutney, curry powder,
green onion, and cilantro or mint in a medium bowl. Stir in chicken; mix well. Salt and
pepper to taste. Cover and chill until serving time.

Place a tortilla on a cutting board. Place about 1/2 cup of chicken mixture in a strip
about 2 inches from an edge of the tortilla. Top with some spinach leaves. Fold the
closest edge of tortilla over filling and fold the ends in; roll up. Continue with
remaining tortillas and filling.

To serve, diagonally cut the rolls into 1-inch-thick slices using a serrated knife.

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Mandarin Chicken Wraps
Makes 8 servings

4 boneless, skinless chicken breast halves, cut in thin strips


1/2 cup lite soy sauce
1 tablespoon cornstarch
2 teaspoons grated fresh ginger
8 (11-inch) flour tortillas
2 tablespoons oil
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 cups coleslaw mix, divided
1 medium onion, sliced thin
1 red bell pepper, sliced thin
1 bunch chives
1 bunch fresh cilantro
Prepared Plum Sauce
Prepared Sweet and Sour Sauce

In glass dish, mix together soy sauce, cornstarch and ginger. Add chicken, stirring to
coat. Marinate in refrigerator 15 minutes.

Wrap tortillas in foil and place in 300°F oven for 15 minutes to warm.

In large fry pan, place oil over medium high heat. Remove chicken from marinade,
drain and place in fry pan; sprinkle with pepper flakes and garlic. Stir-fry 2 minutes.

Add onion, 1 cup of the coleslaw mix and red bell pepper. Continue stirring and cooking
about 3 minutes more or until chicken is no longer pink.

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On each tortilla, place remaining coleslaw mix in equal portions. Top with equal
portions of chicken mixture. Roll tortilla, then slice diagonally through the center; tie
with piece of chive.

Arrange on bed of cilantro. Serve with Plum Sauce and Sweet and Sour Sauce.

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Mexican Bean Wraps

1 (16 ounce) can refried beans


1/2 cup salsa
1/2 teaspoon chili powder
6 (8- to 10-inch) flour tortillas
1 cup shredded lettuce
1/2 cup Monterey jack cheese, shredded
Cherry tomatoes, quartered (optional)

Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5
minutes, stirring occasionally, until warm.

Spoon about 1/4 cup bean mixture onto center of each tortilla; spread slightly. Top
with lettuce, cheese and tomatoes. Fold over sides of tortillas.

Serve with additional salsa if desired.

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Mexican Pork Wraps
Makes 4 servings

1 12-ounce pork tenderloin


1/3 cup bottled hot-style barbecue sauce
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
2 medium green and/or red sweet peppers, cut into 1/2-inch strips
1 large onion, cut into 6 wedges
8 7- to 8-inch flour tortillas
Avocado, peeled and coarsely chopped (optional)

Trim fat from meat. For marinade, in a small bowl, stir together the barbecue sauce,
unsweetened cocoa powder, and cinnamon. Brush half of the mixture evenly over
meat; refrigerate the remaining marinade for basting. Cover meat and marinate in the
refrigerator for 4 to 24 hours.

Place meat on a rack in a shallow roasting pan. Place peppers and onion around meat.
Brush meat and vegetables with remaining marinade. roast in a 425 degree F oven for
25 to 30 minutes or until meat is slightly pink in center and juices run clear. Remove
from oven.

Meanwhile, stack tortillas and wrap tightly in foil. Reduce oven temperature to 350
degrees F. Heat tortillas about 10 minutes or until warm. Cut meat into bite-size strips.
In a bowl, toss together meat and vegetables.

To serve, fill warm tortillas with meat mixture. Add avocado, if desired. Roll up
tortillas.

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Mexican Shrimp Wraps
Serves 8

8 Mission® 96% Fat Free Heart Healthy 10 inch Burrito Tortillas


1 teaspoon vegetable oil
3/4 cup green bell peppers cut into 1/2 inch pieces
1 cup red onion sliced into 1/2 inch wide slices
1 8 1/2 ounce can pineapple tidbits drained (reserve 1
tablespoon juice)
1 ounce fajita spices and seasonings
3/4 ounces cooked frozen shrimp

Heat 1 teaspoon vegetable oil in skillet over medium-high heat. Add bell pepper and
onion, cook until almost tender, approximately 3 minutes. Stir in pineapple, pineapple
juice, fajita spices and shrimp; continue to stir and cook until shrimp is heated
through, approximately 5 minutes.

Place 1/2 cup mixture on each tortilla, roll up burrito style and serve.

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Mou Shu Chicken Wraps
These tangy tortilla roll-ups feature tender chicken strips and veggies seasoned with
Asian-inspired ingredients.

Plum Sauce:
1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar

Wraps:
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup Hoisin sauce
2 tablespoons grated gingerroot
3 tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or Old El Paso® flour tortillas (6 inches in
diameter)

In 1-quart saucepan, cook all sauce ingredients over medium heat about 5 minutes,
stirring occasionally, until plums are tender.

In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes,
stirring occasionally, until no longer pink in center. Stir in Hoisin sauce, gingerroot,
wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until
cabbage is crisp-tender.

Warm tortillas as directed on package. Place 1 cup chicken mixture on each tortilla; roll
tortilla around filling. Serve with sauce.

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Mou Shu Pork Wraps

1 (12 ounce) lean boneless pork loin, cut into 1/4-inch thick strips, well trimmed
1 medium onion, thinly sliced
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
4 cups thinly sliced bok choy
1 medium red bell pepper, sliced
10 large white mushrooms, cut into matchstick-size strips
4 cups bean sprouts
1/4 cup sake
3 tablespoons Hoisin sauce
2 tablespoons soy sauce
8 (8-inch) flour tortillas

Preheat oven to 325°F.

Heat large skillet over high heat until very hot. Add first 4 ingredients and stir-fry until
pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper
and mushrooms and stir-fry until bell pepper is crisp-tender, about 5 minutes. Remove
from heat source.

Wrap tortillas in foil and place in oven for 8 minutes or until warm.

Return stir-fry to high heat source and add bean sprout, sake Hoisin and soy sauce and
stir-fry until bean sprouts are crisp-tender, about 5 minutes.

Remove tortilla from oven. Divide pork mixture among tortillas and roll up to enclose
pork mixture. Serve immediately.

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Muffuletta Wraps
Preparation Time: 20 minutes
Serves: 4

1/2 cup chopped pimiento-stuffed olives


1/2 cup chopped pitted kalamata or black olives
1/2 cup giardinera vegetables, drained, chopped
1/4 cup chopped fresh parsley
2 tablespoons. olive oil
4 large (10-inch) flour tortillas or flavored tortillas
4 lettuce leaves
1/2 lb. sliced Genoa or hard salami
8 slices Sargento® Deli Style Sliced Provolone Cheese

Combine olives, pickled vegetables, parsley and olive oil in small bowl.

For each wrap, line a tortilla with a lettuce leaf, 2 ounces salami and 2 slices cheese.
Top with a heaping 1/4 cup olive mixture. Fold ends in and roll up tortilla. Wrap in
plastic wrap and refrigerate until serving time.

Consumer Tips: Make-ahead tips: Olive mixture may be covered and refrigerated up to
1 day before serving. Wrap may be prepared up to 4 hours before serving.

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Multibean Wrap with Salsa
Yields 16 wraps

1 16-ounce can black-eyed peas, rinsed and drained


1 16-ounce can black beans, rinsed and drained
1 15-ounce can Great Northern white beans, drained
1 cup chopped red bell pepper
3/4 cup chopped red onion
3 tablespoons olive oil
3 tablespoons fresh lime juice
3 large cloves garlic, minced
1 large jalapeño chili, seeded and minced
2 tablespoons chopped cilantro
1 teaspoon dried oregano
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
Salt and pepper
16 10-inch flour tortillas
Prepared Salsa
Sour cream

Combine all ingredients except tortillas, salsa and sour cream in large bowl. Cover and
chill overnight. Bring to room temperature before filling tortillas. With slotted spoon,
place about 1/2 cup bean mixture onto center of each tortilla. Roll up tortilla tightly,
tucking in ends; top each with salsa and sour cream.

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Old Pueblo Chicken Wraps
Makes 6 wraps

1 1/2 cups chopped cooked chicken


1/2 cup Thick 'n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) whole kernel corn, drained
6 spinach or regular flour tortillas (8 to 10 inches in
diameter)
1/3 cup sour cream
Additional Thick 'n Chunky salsa, if desired

In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn.

Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each
tortilla.

Top each with sour cream.

Fold one end of the tortilla up about 1 inch over filling.

Then fold right and left sides over folded end, overlapping.

Fold remaining end down.

Serve with additional salsa.

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Orange Chicken Packets

1/2 pound sliced fresh mushrooms


2 (15 ounce) cans pinto beans, rinsed and drained
1 1/2 teaspoons minced garlic
6 boneless, skinless chicken breast halves (about 1 1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 orange slices
2 tablespoons butter, melted
6 tablespoons frozen orange juice concentrate, thawed

Preheat the grill to medium-high heat. Cut six 12 x 16-inch rectangles of aluminum
foil.

Layer the mushrooms, pinto beans, and 1/4 teaspoon garlic in the center of each
rectangle. Top with the chicken breasts and season with the salt and pepper. Top with
the orange slices; drizzle with butter and orange juice concentrate. Bring the edges of
the foil together and seal the ends of the foil well.

Place the packets on the grill rack, cover and grill for 20 to 25 minutes, or until no pink
remains in the chicken and the juices run clear.

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Oriental Chicken Wraps
6 to 8 servings

1 1/2 to 2 boneless chicken breasts, sliced into thin 1-inchstrips


3/4 cup red bell pepper, sliced into thin 1-inch strips
3/4 cup green bell pepper, sliced into thin 1-inch strips
1/2 medium onion, diced
3/4 cup grated carrots
3/4 cup bean sprouts
2 medium cloves minced garlic
1 tablespoon Chinese rice wine or dry white wine
Approximately 1 dozen plain or flavored tortillas (can use garlic, Cajun or curry flavors)
Sauce
1 cup LOW SODIUM chicken broth
1/2 cup water
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 teaspoon Chinese hot chili sauce
2 teaspoons Zhen Jiang vinegar
1 tablespoon sesame oil
1 1/2 tablespoons cornstarch mixed with water (approximation)

At least several hours before cooking, slice chicken breasts into thin 1-inch strips.
Sprinkle about 1/2 teaspoon salt and 1/4 teaspoon garlic powder (approximation) on
meat. Add a little water followed by cornstarch. Massage this mixture into chicken
strips. Set in fridge.

When ready to stir-fry veggies, heat about 2 tablespoons oil in wok. Throw in minced
garlic and stir-fry for about 10 to 15 seconds. Next, add bell peppers and stir-fry for
about 1 to 2 minutes before adding all other vegetables. Stir-fry for about 2 minutes
more before removing from wok and set aside.

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Next, heat a little oil in wok and add chicken. After stir-frying for about 30 seconds,
drizzle about 2 tablespoons white wine or Chinese rice wine over chicken. Continue
cooking chicken until done (about 2 minutes). Remove from wok.

After wiping wok clean, pour in sauce and bring to boil. Add cornstarch mixed with
water and reduce heat. Simmer until thickened (mixture should be fairly viscous like a
gravy). Next, add veggies and chicken to sauce mixture. Stir until these ingredients
are well-coated.

Lastly, spoon about 2 to 3 tablespoons filling into tortillas that have been wrapped in
foil and heated in oven. Wrap tortillas as you would a burrito.

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Peanut Butter and Banana Wraps
Prep Time: 10 min
Start to Finish: 10 min
Makes: 4 servings

Wrap up a fun weekend lunch or a great afternoon snack with sliced bananas, creamy
peanut butter and tortillas.

1/2 cup reduced-fat creamy peanut butter spread


4 whole wheat or regular flour tortillas (8 to 10 inch)
1/4 cup honey
2 small bananas, sliced
1/4 cup miniature semisweet chocolate chips, if
desired

Spread 2 tablespoons of the peanut butter evenly over each tortilla. Drizzle 1
tablespoon of the honey over each tortilla. Top with banana slices and chocolate chips.

Roll up tortillas. Secure with toothpicks.

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Peanut Butter and Jelly Burritos

Flour tortillas
Peanut butter
Jelly

Heat a skillet to medium. Lay a flour tortilla in the skillet and spread with peanut
butter and jelly. Heat just to warm, then roll up and eat!

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Peanut Vegetable Curry Wraps

2 tablespoons Crisco Canola Oil


3-4 cloves garlic, minced
1 cup chopped onions
1 tablespoon curry powder
3/4 cup chopped cauliflower
3/4 cup chopped broccoli
1/2 cup shredded carrots
Salt and pepper to taste
1/2 cup chopped ripe tomatoes
1/2 cup Jif Creamy Peanut Butter
6-8 tortillas or chapatti
Plain yogurt or sour cream
2-3 scallions, chopped

Heat the Crisco canola oil in a large skillet over medium heat.

Add the garlic and onions and cook, stirring often until just tender. Do not allow to
brown.

Stir in the curry powder and cook about 1 minute.

Add the cauliflower, broccoli, carrots, and salt and pepper.

Cover and cook about 4-5 minutes, until the vegetables are just cooked.

Stir in the tomatoes and Jif Creamy Peanut Butter. Cook about 1 minute uncovered

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Peking Chicken Wraps

4 chicken breast fillets


1/4 cup scallions
Sliced cucumber
Flour tortillas

Marinade:
Garlic
Ginger
1/4 cup white wine vinegar
1/4 cup soy sauce
1/2 cup Hoisin sauce

Combine Marinade ingredients well. Place whole trimmed chicken fillets in marinade;
let stand for 30 minutes.

Remove chicken from marinade, reserving the marinade. Cook chicken in a pan on the
stove or on the grill. When done, slice into strips. Place remaining marinade in a pan
and stir until mixture boils, reducing a little.

On a tortilla, lay the chicken strips, scallion and cucumber. Drizzle with warm
Marinade.

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Peppered Ham Wraps
Serves 4

3/4 pound thinly sliced ham


1/3 cup reduced-calorie Italian dressing
1 teaspoon coarsely ground black pepper
4 large (10-inch) flour tortillas
4 romaine leaves
3 sweet bell peppers, any color, seeded and cut into strips

In shallow dish, toss ham with dressing and pepper. Top each tortilla with a romaine
leaf, some peppers strips and ham; roll up and serve immediately.

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Pepperoni Pizza Wraps

1/2 cup pizza sauce


4 (7- or 8-inch) flour tortillas
4 ounces (1 cup) shredded mozzarella cheese
1/2 (3.5 ounce) package pepperoni slices

Preheat oven to 350°F.

Spread pizza sauce evenly over tortillas to within 1 inch of edges. Sprinkle each evenly
with cheese. Arrange 1/4 of pepperoni slices down center of each tortilla. Roll up each
tortilla; wrap each in foil. Bake for 10 to 15 minutes or until thoroughly heated and
cheese is melted.

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Pepperoni Pockets

Pillsbury Crescent Rolls


Pepperoni, sliced
Provolone or mozzarella cheese, sliced
Italian seasoning or Parmesan cheese
Marinara Sauce

Separate the rolls and flatten them a little. Wrap a slice of pepperoni and a slice of
cheese in the middle and roll up as if you were making the rolls as usual. Sprinkle with
Italian seasoning or Parmesan cheese. Bake until golden brown, about 8 to 10 minutes.

Serve with your favorite marinara sauce for dipping.

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Pesto Bean Wraps
Makes 6 servings

1-1/3 cups vegetable broth or chicken broth


2/3 cup bulgur
2 cups cooked or canned red kidney beans, pinto beans, or other beans
1 medium red sweet pepper, chopped
1/3 cup purchased pesto
1/4 cup thinly sliced green onions
6 8-inch tomato- or spinach-flavored flour tortillas
Shredded lettuce

In a large saucepan bring broth to boiling. Stir in bulgur. Return to boiling; reduce
heat. Simmer, covered, for 10 minutes. Remove from heat. Stir in beans, sweet
pepper, pesto, and green onions.

To serve, spoon the bean mixture onto centers of tortillas. Top with shredded lettuce.
Roll up tortillas.

Test-Kitchen Tip: To cook your own beans, rinse 3/4 cup dry beans. In a large Dutch
oven combine beans and 5 cups water. Bring to boiling; reduce heat. Simmer,
uncovered, for 2 minutes. Cover and let stand for 1 hour. Drain and rinse beans. In the
same Dutch oven combine beans and 5 cups fresh water. Bring to boiling; reduce heat.
Simmer, covered, for 1-1/4 to 1-1/2 hours or until tender; drain.

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Pesto Chicken Wraps

Assemble the wraps the day before to free up time the day of the party.

8 ounces goat cheese


8 ounces cream cheese
1 package 12-inch wraps
16 ounces packaged pesto
1 (4-pound) roasted rotisserie chicken, pulled into 1 1/2-to 1-inch shreds
1 (16-ounce) jar sun-dried tomatoes in oil, drained and cut into thin strips

In a food processor, blend the goat cheese and cream cheese until smooth and
spreadable.

Spread four wraps with the cheese mixture followed by a thin layer of pesto, pulled
chicken and a few sun-dried tomatoes.

Roll each wrap as tightly as possible into a large cylinder. Wrap with plastic wrap to
keep from drying out, and refrigerate at least two hours or overnight.

Remove plastic wrap and roll with parchment paper, twisting each end to secure. Cut in
half on a diagonal and serve.

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Pesto Tuna Wraps
Serves 2

1 teaspoon prepared pesto sauce


1/4 cup plain yogurt
6 ounces Genova® Tonno, Solid Yellowfin Tuna in Olive Oil, drained
1 tablespoon pine nuts, toasted
2 teaspoons Parmesan cheese, grated
2 teaspoons fresh basil leaves, julienne (or 1/4 teaspoon dry basil)
Spinach-flavored flour tortillas (6-inch), as needed

Mix pesto with yogurt. Add drained tuna. Toss with Parmesan cheese, basil and toasted
pine nuts.

Serve wrapped in 6-inch spinach-flavored tortillas.

Serving Suggestion: May be garnished with arugula leaves, sliced black olives or sliced
yellow tomatoes.

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Philly Cheese Steak Wraps
Makes 4 wraps

1 1/2 pounds flank steak


1/4 cup soy sauce
1/4 teaspoon cayenne pepper
1 teaspoon cumin
2 tablespoons vegetable oil
Montreal Steak Seasoning or coarse salt and black pepper, to taste
3 medium sweet onions, peeled and thinly sliced
6 ounces shredded smoked Cheddar cheese
1/2 cup A1 brand or other steak sauce
4 (12-inch) flour tortillas

Pat flank steaks dry with paper towels and place in shallow dish.

Combine soy, cayenne, cumin and vegetable oil. Rub mixture into meat, coating both
sides evenly. Sprinkle with Montreal Steak Seasoning or coarse salt and black pepper
and let stand.

Heat nonstick griddle or large nonstick skillet over high heat. When pan is over hot,
place meat onto skillet or grill and cook for 5 minutes. Reduce heat to medium-high.
Turn steak over and cook 10 to 12 minutes more. Place a loose foil tent over meat to
reflect heat and control spattering. Remove meat from pan and let stand.

Return pan to heat and add a tablespoon of oil. Add onions and cook 10 minutes or
until soft and golden brown. Cover the onions to smother them while they cook. When
onions are just about done, add a second skillet to stove and heat the pan over highest
setting. Cook tortillas in a dry preheated pan 30 seconds on each side for each tortilla
and pile up on a work surface or cutting board. Shred the flank steak meat with a very

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sharp knife by slicing the meat very, very thin, holding your carving knife on an
extreme angle and working against the grain across the meat.

To assemble, paint a tortilla with steak sauce using a pastry brush. Pile meat, smoked
shredded cheese and onions down the center of tortilla. Tuck the top and bottom edges
of wrap in and twist the tortilla a quarter turn. Wrap and roll meats up into a burrito
shape. Split each wrap in two with a cut across the middle of the wrap.

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Piki Wraps
Yield: 6 Serving

1 cup chopped tomatoes


2 chipotle chiles, seeded and minced
1/4 cup minced red onion
1 tablespoon apple cider vinegar
1 tablespoon minced parsley
2 tablespoons minced cilantro
1 teaspoon roasted cumin seeds
1 1/2 cup cooked black beans
1 cup cooked wild rice
1 1/2 teaspoon salt
6 blue corn tortillas, warmed

Combine tomatoes, chilies, onion, vinegar, herbs, and cumin in a bowl. In another
bowl, toss beans, rice, and salt until mixed. Stir all but 1/2 cup of tomato mixture with
beans and rice. Spoon bean, vegetable, and rice filling into each tortilla. Top wraps
with remaining tomato mixture. Serve warm.

Blue cornmeal tortillas more closely resemble piki bread, but yellow corn tortillas may
be substituted here. Blue corn tortillas are available in many Latino and gourmet food
shops across the country.

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Pile-up Taco Wrap

1 pound lean ground beef


1 package McCormick® Taco Seasoning Mix
OR McCormick® 30% Less Sodium Taco Seasoning Mix
3/4 cup water
3/4 cup reduced fat sour cream
3 tablespoons chopped fresh cilantro
12 Boston or Bibb lettuce leaves
3/4 cup finely chopped tomato
3/4 cup shredded reduced fat Cheddar cheese

Brown beef in large nonstick skillet on medium-high heat. Drain fat. Add Seasoning
Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring
occasionally.

Meanwhile, mix sour cream and cilantro in small bowl.

To assemble, spoon about 1/4 cup of taco meat into the center of each lettuce leaf.
Top with cilantro cream, tomatoes and cheese. Fold lettuce in to enclosed filling.

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Pizza Chicken Packets

4 boneless chicken breast halves


1 cup pizza sauce
1 cup shredded mozzarella cheese
20 slices pepperoni
1/2 cup chopped green bell pepper
1/2 cup chopped onion

Preheat oven to 450°F or grill to medium-high. Spray one side of a 12 x 18-inch sheet
of heavy duty aluminum foil with nonstick cooking spray.

Center one chicken breast on the sprayed side of foil. Spoon 1/4 of the pizza sauce
over chicken. Top with 1/4 each of the pepperoni, vegetables and cheese.

Fold foil into packet. Repeat with remaining chicken breasts. Bake for 18 to 23 minutes
on a cookie sheet in the oven or grill for 10 to 12 minutes, covered.

NOTE: Substitute or add your favorite pizza toppings.

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Pork Fajita Wraps
Prep Time:10 min
Start to Finish:35 min
makes:4 servings

Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavor in these no-
fuss "fajita-wiches".

1/4 cup lime juice


1 1/2 teaspoons ground cumin
3/4 teaspoon salt
4 garlic cloves, finely chopped
1/2 pound pork tenderloin, cut into 2x1/2-inch strips
1 large onion, thinly sliced
3 medium bell peppers, thinly sliced
4 cilantro-flavored flour tortillas, (8 inches in
diameter)

Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover
and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.

Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking
spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir
in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until
onion and peppers are crisp-tender.

Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla
up about 1 inch over pork mixture; fold right and left sides over folded end,
overlapping. Fold remaining end down.

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Pork-Scallion Wraps

1/2 pound pork tenderloin


6 scallions
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon oil
1 tablespoon Hoisin sauce
1 teaspoon fresh ginger root, grated

Preheat oven to 400°F.

Trim excess fat from pork, then cut into 20 round slices. Flatten meat slices with a
knife or mallet. Trim roots and any wilted leaves from scallions, then cut each scallion
into 3 or 4 pieces. Place scallion on a meat slice and roll up.

In a shallow baking dish, stir together garlic, soy sauce, honey, oil, Hoisin sauce and
ginger root. Place pork rolls in soy mixture seam side down and turn to coat. If
preparing ahead, cover and refrigerate.

Bake, uncovered, 10 to 15 minutes or until meat is no longer pink in center; cut to


test. During baking, baste rolls frequently with sauce.

Serve hot or warm.

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Provolone Pesto Wraps
Makes 2 wraps

1/4 cup light sour cream


2 tablespoons reduced-fat pesto
2 (8-inch) whole wheat flour tortillas
1 cup packed fresh spinach leaves, washed, stems removed,
torn
1 small tomato, thinly sliced, cut in half
2 slices (1-ounce each) Provolone cheese, cut in half

Combine sour cream and pesto in small bowl. Spread evenly over tortillas.

Layer tortillas with spinach leaves, tomato slices and cheese. Roll up tortillas. Secure
with toothpicks, if necessary.

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Ranch Chicken Wrap
Makes 2 servings

1 large flour tortilla


2 tablespoons ranch dressing
2 thin slices white Cheddar cheese
1 handful mesclun or herb salad mix
1/2 tomato, sliced thinly
1/2 cup cooked chicken, diced

Place tortilla on a flat surface. Spread with ranch dressing. Top middle with cheese,
mexclun or salad mix, tomato and chicken.

Roll tortilla into a log, seam down, and cut in half vertically.

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Ranch Style Breakfast Wrap

1 fried egg
Vegetable oil
Thinly sliced onion
Diced potato
Barbecue sauce
Sliced scallion
Sprinkling of oregano
Salt and pepper
Flour tortilla

Heat oil and fry onions and potatoes. Add salt and pepper to taste. Cook until tender
and crispy.

When ready, place in a bowl. Add barbecue sauce, scallion and oregano and stir gently
to coat all ingredients.

Fry the egg. Place the potato mixture on the tortilla, then top with egg. Roll up and
enjoy.

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Rangoon Chicken Wraps
Yield Makes 8 wraps

1 (4-lb.) whole roasting chicken


2 carrots, peeled and julienned
1 green bell pepper, seeded and sliced
2 tablespoons fruit chutney
1/3 cup crunchy peanut butter
2 tablespoons soy sauce
1 tablespoon grated gingerroot
1/2 teaspoon grated lime peel
1/2 cup unsweetened reduced-fat coconut milk
1/2 cup chicken broth or bouillon
1 cup water
1/2 cup jasmine rice
8 (9-inch) sesame or spinach flour tortillas
8 to 10 snow peas

Remove excess fat from chicken. Remove giblets from chicken and refrigerate for
another use. Rinse and drain chicken. Place carrots in a 4- or 5-quart slow cooker. Top
with chicken, breast side down, then add bell pepper. Finely chop fruit pieces in
chutney; combine in a small bowl with peanut butter, soy sauce, ginger, and lime peel.
Stir in coconut milk, then broth. Pour over chicken. Cover and cook on low about 5
hours or until chicken is tender.

In a small saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and cook
over low heat about 15 minutes or until rice is tender.

Remove chicken from slow cooker. Remove and discard bones and skin and slice meat.

Fill tortillas with chicken, rice, bell pepper, and carrots. Spoon about 1-1/2 tablespoons

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cooking juices over each. Cut snow peas into thin strips. Sprinkle on top of filling. Fold
ends in and roll up.

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Ratatouille Wraps

Mediterranean flavors and ingredients are wrapped up in this great tasting sandwich.

1 tablespoon butter
2 cups cubed peeled eggplant
1 medium (1 cup) green, red and/or yellow bell peppers, cut
into 1/4-inch strips
1 small (1 cup) zucchini, halved lengthwise, sliced
1 teaspoon finely chopped fresh garlic
1 teaspoon cornstarch
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
6 (8 or 9-inch) whole wheat tortillas, warmed
6 (3/4-ounce) slices Mozzarella cheese

Melt butter in 10-inch skillet until sizzling; add eggplant, bell pepper, zucchini and
garlic. Cook over medium-high heat, stirring occasionally, until vegetables are crisply
tender (6 to 8 minutes).

Stir cornstarch into tomatoes; add mixture to vegetables. Cook until mixture is slightly
thickened (1 to 2 minutes).

Top each warm tortilla with about 1/2 cup vegetable mixture and about 2 tablespoons
cheese. Roll up.

Recipe Tip
If you’d like to boost the protein in these wraps, add a can of drained and rinsed
garbanzo beans when you add the tomatoes.

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Red , White, Yellow & Spinach Wrap
Servings: 4

1 bag saffron rice mix (5 oz) (Mahatma)


2 tablespoons vegetable oil
1 small, sliced: green & red bell peppers & white onion
2 skinless, boneless chicken breast halves
4 large (burrito-size) flour tortillas
1/4 lb. spinach leaves, cleaned & trimmed
1 cup shredded mild Cheddar cheese

Prepare rice according to package directions. While rice is cooking, heat oil in medium
skillet. Sauté peppers and onion. Remove from skillet, set aside. In same pan, brown
chicken breasts on both sides, cooking until Lay tortillas on flat surface. Line each with
spinach leaves.

Divide rice in 4 equal parts, spreading evenly over spinach. Add equal amounts of
sautéed vegetables on rice. Add sliced chicken & cheese. Roll tortillas. Wrap in butcher
paper or foil.

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Reuben Roll-Ups

1 (8 ounce) can refrigerated crescent rolls


3/4 cup sauerkraut
4 ounces Swiss cheese, grated
12 ounces corned beef, shredded
2 tablespoons thousand island dressing (optional)

Cook corned beef according to package directions. Cool and shred with two forks.
Grate cheese. Unroll crescent rolls and separate. Spread each triangle of dough with
about 1 teaspoon Thousand Island dressing (if desired). Top with shredded corned
beef, grated cheese, and sauerkraut. Roll from large to small end. Place on cookie
sheet with point end down. Bake at 425°F for 10 to 12 minutes or until golden brown.

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Rice and Bean Wraps

2 tablespoons butter or butter flavor Crisco


1 (6.8 ounce) package Rice A Roni Spanish or plain rice
2 cups water
1 (16 ounce) jar salsa
1 can black or kidney beans, washed and drained
1 can Mexicorn, drained
8 (8-inch) flour tortillas, warmed
Shredded Cheddar cheese or Velveeta (optional)
Sour cream (optional)

In large skillet over medium-high heat, sauté rice mix with butter until golden brown.
Add water, salsa and box seasonings; bring to boil. Reduce heat to low. Cover, simmer
15 to 20 minutes or until rice is tender. Stir in beans and corn, let stand 5 minutes
before serving.

Serve in tortillas with cheese and sour cream, if desired.

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Rice and Hamburger Wraps
2 wraps

1/2 lb. lean ground beef


1 (10-oz.) pkg. Green Giant® Frozen Rice Medley with Peas
and Mushrooms
1/8 teaspoon pepper
2 (10-inch) flour tortillas, heated
2 oz. (1/2 cup) shredded Cheddar cheese

Brown ground beef in medium nonstick skillet over medium-high heat until thoroughly
cooked, stirring frequently. Drain.

Add frozen rice mixture and pepper. Reduce heat to medium-low; cover and cook 8 to
10 minutes or until rice and vegetables are tender, stirring occasionally to break apart
rice and vegetables.

Spoon about 1 cup mixture down center of each warm tortilla. Top with cheese. Fold up
bottom of each tortilla; fold in sides. If desired, enclose bottoms of wraps in foil.

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Rio Grande Tortilla Wraps

1 can (15 oz.) ranch or Texas BBQ-style beans


1/4 cup honey
3 cups cooked, shredded pork roast
2 cups cooked rice
3 red or green jalapeño chiles, seeded and minced
(optional)
4 large flour tortillas, warmed
1 cup shredded lettuce

In small saucepan, combine beans and honey. Bring to a boil; reduce heat and simmer
for 5 minutes; mash beans coarsely with back of fork; stir in pork, rice and chiles, if
desired. To assemble wraps, lay tortillas on work surface. Spoon 3/4 cup pork mixture
down center of each tortilla. Top each with 1/4 cup lettuce. Fold in sides to wrap

Note: Optional toppings include sour cream, grated cheese or salsa.

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Roast Beef Wraps with Horseradish Slaw
Serves 4

With a trip to your local deli, these are a snap to make!

4 (10-inch) fresh flour tortillas


1 pound thinly sliced roast beef
2 (7-ounce) jars roasted red peppers, drained, sliced
1/2 cup chopped green onions
Horseradish Slaw (recipe follows)

Heat large skillet over medium heat. Add 1 tortilla to skillet and heat until soft, about 1
minute per side; transfer to work surface. Repeat with second tortilla.

Spread 1/4 of slaw mixture on each tortilla, leaving 1/2-inch border at edges. Arrange
beef, roasted peppers and green onions over slaw mixture. Starting at edge of tortillas
begin to roll up, folding open ends toward center as you roll. Slice the wraps in half to
serve.

Horseradish Slaw:
2 cups purchased coleslaw
3 tablespoons prepared horseradish
1 1/2 teaspoons dried thyme

Combine all ingredients in small bowl to blend.

Makes about 2 cups.

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Salmon Wraps
Preparation Time: 15 minutes
Baking Time: 15 minutes
Serves: 4

1 lb. skinless, boneless salmon (one piece or fillets)


1 tablespoon dark sesame oil
1 teaspoon hot chili oil or 1/4 teaspoon crushed red
pepper flakes
2 tablespoons light brown sugar
1/4 cup canned crushed pineapple, drained
2s sliced almonds
4 (7-inch) flour tortillas, warmed
4 large romaine lettuce leaves
1 cup (4 oz.) Sargento® Fancy Shredded Sharp Cheddar
Cheese
Salsa (optional)

Place salmon on aluminum foil; drizzle with sesame oil and red pepper flakes. Top with
brown sugar, pineapple and almonds. Place a second foil sheet over salmon; fold over
and seal edges to form a packet. Place on baking sheet.

Bake in preheated 450°F oven 15 minutes or until salmon is opaque in the center.
Fill tortillas with lettuce, salmon and cheese; roll up. Serve with salsa, if desired.

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Salsa & Turkey Wrap
Preparation time: 10 min
Yield: 4 wraps

These wraps can also be cut in pinwheel shapes for a great appetizer.

1 (3-ounce) package cream cheese, softened


2 tablespoons medium salsa
4 (8-inch) flour tortillas
4 large leaf lettuce leaves
8 ounces sliced deli turkey breast
4 (3/4-ounce) slices LAND O LAKES® Deli American Cheese,
cut in half
1/4 cup chopped tomato

Combine cream cheese and salsa in small bowl until well mixed.

To assemble wraps, spread each tortilla with about 2 tablespoons cream cheese
mixture to within 1/4-inch of edge. Top each with 1 lettuce leaf, 1/4 turkey, 2 halves
cheese and 1 tablespoon tomato.

Roll each tortilla tightly, wrap with plastic food wrap; refrigerate at least 4 hours.

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Santa Fe Wraps
Makes 6 servings

1 cup chopped onion


1 cup sliced green pepper
1/2 small jalapeño chili, veins and seeds discarded, minced
1 teaspoon minced garlic
2 teaspoon vegetable oil
8 ounces boneless skinless chicken breast or tenders, cut in 1 1/2-inch strips
1 can (15 ounces) Black eyes or Black beans or 1 1/2 cups cooked, dry-packaged Black
eyes or Black beans, rinsed, drained
Salt and pepper, to taste
1 can (15 ounces) refried beans, warm
6 large (9 to 10 inch) flour tortillas
6 tablespoons salsa
6 tablespoons fat-free sour cream

Sauté onion, pepper, jalapeño and garlic in oil in large skillet 2 to 3 minutes; cover and
cook over medium-high heat 2 to 3 minutes longer.

Add chicken to skillet; cook over medium-high heat until chicken is cooked, about 5
minutes; Add beans; cook 1 to 2 minutes, until warm.

Spread 1/3 cup refried beans in center of each tortilla; spoon 1/2 cup chicken mixture
over refried beans; top with salsa and sour cream; and roll up tortilla.

TIP: 2 cups frozen onion and green pepper stir-fry blend can be substituted for
chopped onion and green pepper.

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Savoy-Plum Sauce Chicken Wraps
Makes 4 servings

Plum Sauce:
1 cup sliced plums
1/4 cup plum jam
1 tablespoon white vinegar

Wraps:
1 tablespoon sesame or vegetable oil
1/2 lb uncooked chicken breast strips for stir-fry
1/3 cup Hoisin sauce
2 Tablespoons grated gingerroot
3 Tablespoons dry white wine or apple juice
1 teaspoon sugar
3 cups shredded Savoy cabbage
3 small carrots, shredded (1 cup)
8 corn or flour tortillas (6 inches in diameter)

In 1-quart saucepan, add plums, jam and vinegar. Cook over medium heat about 5
minutes, stirring occasionally. You want plums to become tender.

Next, In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10
minutes, stirring occasionally, until no longer pink in center. Stir in Hoisin sauce,
gingerroot, wine, sugar, cabbage and carrots; cook 4 to 6 minutes, stirring constantly,
until cabbage is crisp-tender.

Warm tortillas as directed on package.

Place 1 cup chicken mixture on each tortilla; roll tortilla around filling. Serve with Plum
Sauce.

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Sesame Ginger Beef Wraps

10 burrito-size flour tortillas


1 tablespoon vegetable oil, divided
1 pound flank steak, sliced very thin across grain
1 cup sesame ginger stir fry seasonings, divided
4 cups broccoli florets
1 red bell pepper, chopped into 1/2 inch pieces
1 (5 ounce) can sliced water chestnuts, drained

In large skillet, heat 1/2 of the oil over high heat. Add steak and cook 3 minutes. Stir
in 1/3 cup sesame ginger stir fry seasonings. Cook 1 minute; remove steak mixture to
bowl. Add remaining oil and heat over medium-high. Add broccoli, red pepper and
water chestnuts. Stir fry until almost tender, about 5 minutes.

Add steak mixture and remaining 2/3 cup stir fry seasonings. Cook 4 minutes. Place
about 1/2 cup mixture on each tortilla; fold in sides and roll up tightly. Slice wrap in
half diagonally to serve.

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Sesame Lime Steak Wraps

1/2 pound eye of round, thinly sliced


1/4 cup lime juice
1/4 cup honey
1 tablespoon vegetable oil
2 teaspoons toasted sesame seeds
2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon finely chopped fresh ginger root
4 leaves red leaf lettuce - rinsed, dried and torn
4 (8 inch) flour tortillas

Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame
seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well
combined. Pour over beef, and marinate 30 minutes.

Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and sauté on
high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue
boiling marinade until reduced by half, stirring frequently to prevent burning, about 5
minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas.
Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

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Shrimp Quesadillas

8 medium shrimp, cooked and chopped


1/4 cup Mexican lime juice
1/4 cup chopped cilantro
2 tablespoons butter
2 large flour tortillas
1/2 cup shredded Monterey jack cheese
2 tablespoons mild green chiles, chopped
2 tablespoons chopped scallion
2 tablespoons red chile salsa
2 tablespoons sour cream
2 tablespoons guacamole
1 tablespoon chopped black olives

Marinate shrimp in lime juice and cilantro.

Melt butter in a sauté© pan. Place one of the tortillas in the pan. Top with half the
cheese, shrimp, green chiles, scallion and salsa, then the remaining cheese. Cook for 2
minutes (until underside is golden brown). Place second tortilla on top and flip the
quesadilla over. Cook for an additional 2 to 3 minutes. Remove.

Slice into wedges. Top with sour cream, guacamole and olives.

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Sicilian Wrap

4 tablespoons olive oil


3/4 cup fully cooked Italian sausage, sliced thin
1/4 cup chopped bell pepper
1/8 cup chopped onion
Dash of salt
Dash of fresh pepper
1/8 cup chopped tomato
1/8 cup sliced black olives
Large flour tortilla, warmed

Heat oil in sauté pan. Brown sausage with peppers and onions until vegetables are
tender. Add remaining ingredients and thoroughly heat. Place ingredients in center of
warmed tortilla and roll up.

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Simple Seafood Wrap

Tuna or cooked shrimp


Scallion
Balsamic vinegar
Flour tortilla
Grated cheese

Place tuna or shrimp down the center of the tortilla. Top with scallion and a drizzle of
Balsamic vinegar. Roll up. Sprinkle grated cheese on top. Microwave for approximately
4 minutes or bake in a 325°F oven for 6 minutes, until hot.

Serve with salsa on the side.

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Sicilian Wrap

4 tablespoons olive oil


3/4 cup fully cooked Italian sausage, sliced thin
1/4 cup chopped bell pepper
1/8 cup chopped onion
Dash of salt
Dash of fresh pepper
1/8 cup chopped tomato
1/8 cup sliced black olives
Large flour tortilla, warmed

Heat oil in sauté pan. Brown sausage with peppers and onions until vegetables are
tender. Add remaining ingredients and thoroughly heat. Place ingredients in center of
warmed tortilla and roll up.

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Smoked Duck Scallion Wrap with Chipotle Mayonnaise
Serves 4

4 scallion pancakes (recipe follows)


Chipotle mayonnaise (recipe follows)
2 handfuls, arugula greens
12 oz. smoked duck, sliced (separated into 4 sections of 3 oz. portions)
2 teaspoons sesame seeds, toasted
8 canned water chestnuts, chopped into small sticks
3 vine-ripened red tomatoes, sliced in rounds

For Scallion Pancakes:


1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup thinly sliced scallions
1 teaspoon extra virgin olive oil
2 large eggs, beaten
1/2 teaspoon salt
1 cup. low-sodium chicken stock generous pinch of chipotle powder (from Tierra
vegetables in Healdsburg, CA, if you can't find it, use chili powder)
1 1/2 teaspoons dark sesame oil
4 teaspoon canola oil
1 clove garlic, minced or pressed
baby greens for garnish

Mix flour and baking powder and set aside. Sauté scallions and garlic in olive oil, for
about 5 minutes or until tender. Set aside. Whisk scallion sauté, eggs, chicken stock,
sesame oil, chipotle powder, salt, with flour mixture until smooth.

Heat 1 teaspoon canola oil in a 10 inch skillet over medium heat. Pour 1/3 cup
batter onto hot pan and swirl until batter spreads out evenly over bottom. Flip when

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edges turn light brown or until bottom is browned (about 2 minutes). Cook for
another minute. Remove and keep warm in oven. Repeat until all batter is mixed.
(Should make 6 pancakes).

Ingredients and Preparation for Chipotle Mayonnaise.


Blend the following in food processor or blender until even consistency.

1 Whole Chipotle in Adobo (available at most Mexican Food Markets)


1/2 cup Canola Mayonnaise
3/4 teaspoon ground cumin
1 peeled garlic clove

Lay a pancake flat with the more brown side on bottom. Spread mayonnaise evenly
over entire pancake. Lay tomato slices on front section of pancake. Top tomato slices
with water chestnuts, then slices of duck, then Arugula greens. Sprinkle with about 1/2
teaspoon of sesame seeds. Roll pancake over contents with fold on bottom. Slice in
half and serve leaned against a small patch of Baby greens.

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Smoked Salmon Wrap
Makes 4 wraps

4 8-inch flour tortillas


1/4 cup mascarpone cheese
1/4 cup fat-free cream cheese
3 ounces smoked salmon slices (4 slices)
1/2 small red onion, thinly sliced
1/2 cucumber, peeled if waxed and grated
Freshly ground black pepper

Spread tortillas on a clean work surface. In a small bowl, with a rubber spatula, blend
together the mascarpone and cream cheese until smooth. Divide the cheese among
the tortillas and spread evenly, covering as much of the tortilla as possible. Lay the
salmon slices on top of the cheese down the center of the tortilla. Sprinkle with red
onion slices, cucumber and ground pepper. To make sure there is salmon in every bite,
place salmon lengthwise across the tortilla and roll tightly to create a log shape. Wrap
tightly in plastic and refrigerate for up to 12 hours. Just before serving, cut the wrap
in half crosswise on a slight diagonal.

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Smoked Turkey and Sun Dried Tomato Wraps

2 tablespoons Buitoni refrigerated Pesto with Sun-Dried Tomatoes


1/4 cup cream cheese, softened
2 (10-in.) burrito-size flour tortillas, warmed
4 thin slices smoked turkey breast
2 cups shredded romaine lettuce
1 cup chopped tomato
1/4 cup thinly sliced red onion, (or alfalfa sprouts)

Combine cream cheese and two tablespoons of pesto in small bowl; stir well. Spread
evenly over each tortilla. Place turkey slices, lettuce, tomato and red onion or alfalfa
sprouts over bottom third of tortillas, making sure ingredients don't touch edges.
Fold the bottom edge of tortilla toward the center and gently roll until tortilla is
completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate 15
minutes. Cut in half.

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Smoked Turkey & Veggie Wrap
Makes 4 wraps

12 ounces flatbread (your choice of lavish cut into 8-inch squares or 8-inch chapattis)
1/4 cup boursin cheese
4 ounces smoked turkey, very thinly sliced
1 cup small bean sprouts
1 medium carrot, peeled and grated
1 cup washed and trimmed watercress

Spread flatbread on a clean work surface. Divide the boursin among the flatbread and
spread evenly, covering as much of the flatbread as possible. Lay the turkey slices on
top of the cheese. Sprinkle with sprouts, carrots and watercress. Roll the flatbread up
tightly to create a log shape. Wrap tightly in plastic and refrigerate for up to 12
hours. Just before serving, cut the wrap in half crosswise on a slight diagonal.

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Smoky Cheddar Wraps

2 tablespoons raw sugar or 1 tablespoon packed brown sugar


2 tablespoons Old Bay seasoning
1/2 teaspoon paprika
1/4 teaspoon ground chipotle chile pepper
1/8 teaspoon ground black pepper
1-1/2 lb. skinless boneless chicken breast halves
6 8-inch chipotle and chili pepper flour tortillas
1 6-oz. carton low-fat plain yogurt
1/4 cup light mayonnaise or salad dressing
2 tablespoons cider vinegar
1 teaspoon pure maple syrup
3 oz. baby romaine lettuce leaves (about 4 cups)
3 oz. smoked cheddar cheese, shredded (3/4 cup)

In a small bowl combine sugar, seasoning, paprika, chile pepper, and black pepper.
Remove and reserve 1 teaspoon spice mixture. Add remaining spice mixture to a large
resealable plastic bag. Add chicken to bag and toss to coat.

For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium
coals for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once
halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover
and grill as above.) Wrap tortillas tightly in heavy foil. Add to grill the last 10 minutes
of grilling time, turning once halfway through grilling. Remove chicken from grill and
thinly slice.

Meanwhile, in a small bowl combine reserved spice mixture, yogurt, mayonnaise,


vinegar, and syrup. Spread mixture evenly over one side of each tortilla. Top with
lettuce, cheese, and sliced chicken. Roll up into wraps. Makes: 6 servings

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Soft Taco Wraps
Makes 8 servings

1 pound lean ground beef


3/4 cup water
1 (1.25-ounce) package ORTEGA® Taco Seasoning
Mix
8 (8-inch) flour tortillas, warmed
2 cups (8 ounces) shredded cheddar cheese
2 cups shredded lettuce
2 cups chopped tomatoes
1 cup ORTEGA Taco Sauce - Medium
ORTEGA Salsa - Thick & Chunky (Medium) for
accompaniment
Sour cream for accompaniment

COOK beef in large skillet over medium-high heat, stirring occasionally, for 4 to 5
minutes or until no longer pink. Stir in water and seasoning mix. Bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until mixture is
thickened.

SPREAD 1/3 cup beef mixture over each tortilla. Top evenly with cheese, lettuce and
tomatoes. Drizzle with taco sauce. Roll up; cut in half.

SERVE with salsa and sour cream.

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Southwest BLT Wrap

1/2 cup salsa


1/3 cup frozen corn, thawed
6 (8-inch) flour tortillas
18 slices ready to serve bacon, chopped
½ head iceberg lettuce, chopped
Avocado-Lime Sauce (below)

STIR together salsa and corn. Set aside.

TOP 1 side of each tortilla evenly with bacon, lettuce, and corn salsa. Drizzle with
Avocado-Lime Sauce. Roll up, and, if desired, secure with wooden picks.

Avocado-Lime Sauce - Makes 1 1/2 cups


1 avocado, mashed
4 teaspoons fresh lime juice
½ cup mayonnaise
1 teaspoon chopped fresh cilantro
Salt to taste
Garnish: fresh cilantro

STIR together first 5 ingredients in a small bowl. Chill until ready to serve. Garnish, if
desired.

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Southwestern Chicken Wraps
Serves 4

1 (15 oz). can black beans -- drained/rinsed


1 (8 oz) can corn -- drained
1/2 cup red bell pepper -- or plum tomatoes
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro -- minced
1/4 teaspoon hot red pepper sauce -- (optional)
4 boneless skinless chicken breast halves
2 tablespoons chili powder
4 flour tortillas -- (10")
6 slices provolone cheese -- cut in half

Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce. Set aside.

Coat chicken with chili powder. Cook on oiled grill over Medium coals (coals will be ash
gray) 6 minutes per side or until no longer pink. Cut chicken into thin slices.

Wrap tortillas in plastic wrap. Microwave on High for 1 minute. For each sandwich,
place three cheese slice halves down center of one tortilla. Top with chicken breast
slices and bean mixture. Roll up tightly; secure with wooden pick in two places. Cut in
half.

Variations: To broil, place chicken on oiled broiler pan. Broil 5-6 inches from heat
source 6 minutes per side or until no longer pink. Continue as directed above.

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Southwestern Grilled Chicken Wrap
Preparation Time: 20 minutes
Cooking Time: 12 minutes
Serves: 4

1 can (15 oz.) black beans, rinsed and drained


1 can (8 oz.) whole kernel corn, drained
1/2 cup chopped red bell pepper or plum tomato
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon red pepper sauce (optional)
4 boneless, skinless chicken breast halves
2 tablespoons chili powder
4 (10-inch) flour tortillas
6 slices Sargento® Deli Style Sliced Monterey Jack
Cheese, cut into halves

Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce, if desired,
in small bowl; set aside.

Coat chicken with chili powder. Cook on oiled preheated grill 6 minutes per side or until
no longer pink. Cut chicken into thin slices.

Wrap tortillas in plastic wrap. Microwave on HIGH 1 minute. For each sandwich, place
three cheese slice halves down center of one tortilla. Top with chicken breast slices and
bean mixture. Roll and secure with wooden pick in two places. Cut in half.

Consumer Tips: Substitution: Sargento® Deli Style Sliced Provolone Cheese may be
used instead of Sargento® Deli Style Sliced Monterey Jack Cheese.

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Southwestern Veggie Wraps
Yield: 6 servings

1 small onion, chopped 1 teaspoon chili powder


1 garlic clove, minced 1/2 teaspoon salt
1 tablespoon olive oil 1/2 teaspoon dried oregano
1 can (15 ounces) black beans, rinsed 1/2 teaspoon ground cumin
and drained 1/8 teaspoon pepper
1-1/2 cups fresh or frozen corn, thawed 1 teaspoon cornstarch
1 medium sweet red pepper, chopped 6 flour tortillas (8 inches), warmed
1 cup coarsely chopped zucchini 3/4 cup salsa
2/3 cup plus 2 tablespoons water, 6 tablespoons reduced-fat sour cream
divided

In a large nonstick skillet, sauté onion and garlic in oil until tender. Stir in the beans,
corn, red pepper, zucchini, 2/3 cup water, chili powder, salt, oregano, cumin and
pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until
most of the liquid has evaporated.

Combine cornstarch and remaining water until smooth; stir into skillet. Bring to a boil;
cook and stir for 1 minute or until thickened. Spoon about 2/3 cup down the center of
each tortilla; top with salsa and sour cream. Roll up.

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Southwestern Wrap
Makes 1 serving

2 tablespoons vinaigrette dressing


1/2 tomato, sliced
1/2 avocado, sliced
1 (10-inch) flour tortilla, white or whole wheat
2 to 3 tablespoons refried beans
2 slices Monterey jack, white Cheddar or Jarlsberg cheese
1 tablespoon fresh cilantro, chopped roughly

Place dressing, tomatoes and avocado in a small bowl. Toss to coat vegetables with
dressing, and set aside bowl.

Heat tortilla in microwave for about ten seconds. Place on a flat surface. Spread with
refried beans. Place cheese slices on top of beans, then top with veggies. Sprinkle with
cilantro.

Fold top edge of tortilla over filling, then fold over one side, then the other.
Serve immediately with chips or fresh fruit.

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Spanish Rice Wraps

1/2 cup chopped green pepper


1/2 cup chopped celery
1/2 cup chopped red onion
2 cups cooked long-grain white rice
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 cup chopped tomatoes
1/2 cup grated Monterey jack cheese
2 10- or 11-inch flour tortillas

In medium bowl, combine green pepper, celery, onion, and rice and mix gently to
combine. In small bowl, combine cumin, turmeric and tomatoes and mix well. Add to
rice mixture and stir to blend. Place filling on tortillas and top with grated cheese. Roll
up and wrap in plastic wrap. Refrigerate 1-2 hours to blend flavors before serving.

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Speedy Pesto Wraps
Makes 4 servings

1/4 cup reduced-fat cream cheese, softened


1/4 cup reduced-fat pesto sauce
4 8- to 10-inch flavored, plain flour, or whole wheat tortillas
8-ounces deli shaved or sliced smoked turkey breast
2 cups assorted fresh sprouts (such as radish, sunflower, or broccoli sprouts)* or
shredded lettuce
1/2 cup chopped tomato or ripe avocado

In a small bowl, stir together the cream cheese and pesto until well mixed. Spread the
mixture over one side of each tortilla. Arrange turkey and sprouts, if using, over each
tortilla. Top with tomato. Roll up.

*Note: Because fresh sprouts may contain bacteria that could cause illness, you may
want to leave them off your sandwich. If you grow your own sprouts, be sure to keep
them refrigerated and wash them under cold running water for at least 20 seconds
before using.

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Spicy Greek Chicken Wraps
Makes 4 servings

1 bag Foster Farms Fully Cooked Buffalo Strips


4 flour tortillas or pita bread
2 cups lettuce, washed and chopped
Greek salad dressing
2 cups tomatoes, chopped
2 cups feta cheese, crumbled

Optional:
Cucumbers, chopped
Red onion, chopped
Red or yellow bell peppers, sliced

Heat buffalo strips according to package, then set aside to cool.


Place 1/4 of the strips onto the center of a flour tortilla.
Top with half the lettuce, Greek dressing and half of the feta cheese and tomatoes.
Fold in the sides and roll up. Slice in half. Repeat for each wrap.

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Spicy Shrimp Wraps
Yield: 6 servings

1 cup salsa
1 medium ripe mango, peeled, pitted and diced or 2 medium
ripe peaches, peeled and chopped
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream

In a small bowl, combine the salsa, mango and ketchup; set aside. In a large
resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and
shake to coat.

In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or
shrimp turn until pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold
bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

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Spinach Turkey Wraps
Yield: 2 servings

1/4 cup spreadable chive and onion cream cheese


2 flour tortillas (8 inches)
1/4 teaspoon garlic powder
2 cups loosely packed fresh baby spinach
5 ounces thinly sliced deli turkey
1/2 to 1 cup shredded Monterey Jack cheese
3/4 cup julienned sweet red pepper
1/4 cup chopped green onions
2 tablespoons prepared ranch salad dressing

Spread 2 tablespoons of cream cheese over each tortilla. Sprinkle with garlic powder.
Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions. Top with
remaining spinach. Drizzle with dressing. Roll up tightly jelly-roll style; wrap in plastic
wrap. Refrigerate until serving.

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Steak and Pineapple Wrap
Serving Size: 6

1 lb. beef flank steak


1 pkg. (1.05 oz.) MAGGI TASTE OF ASIA Thai Curry Chicken
Seasoning Blend
1/4 cup fresh orange juice
1 tablespoon extra-virgin olive oil
6 (8-inch) soft taco-size flour tortillas, warmed
1 1/2 cups fresh pineapple chunks or 2 medium apples,
peeled, cored and cut into strips
1 small cucumber, peeled and cut into strips (about 1 1/2 cups
total)
Spicy Thai Sauce or Orange-Soy Sauce (below)

TRIM any fat or gristle off steak. Cut steak across grain into 1-inch-wide slices.

MIX seasoning blend, orange juice and oil in medium bowl. Add steak to marinade; mix
well. Cover; refrigerate for at least 1 hour.

PREHEAT broiler.

BROIL steak for about 7 minutes or until desired doneness. Let stand for 5 minutes.
Cut into bite-size pieces. Discard marinade.

SPOON about 3 tablespoons steak mixture into each warm tortilla. Top with 1 1/2
tablespoons each of pineapple and cucumber and about 2 teaspoons Spicy Thai Sauce
or Orange-Soy Sauce. Roll up tortillas and eat with your fingers. Serve with additional
sauce, if desired.

Spicy Thai Sauce:


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1/2 cup reduced-fat creamy peanut butter
1/4 cup reduced-fat unsweetened coconut milk
3 tablespoons plain soy milk
1 tablespoon fresh lime juice
1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
5 sprigs fresh cilantro
1 tablespoon fish sauce

PLACE peanut butter, coconut milk, soy milk, lime juice, sweet chili sauce, cilantro and
fish sauce in blender; cover. Blend until smooth.

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Steakhouse Beef Wraps
Makes 4 servings

1 package refrigerated fully-cooked beef tri-tip roast (about 1 1/2 pounds)


2 tablespoons rosemary-flavored or plain olive oil
2 medium red onions, thinly sliced
Salt and pepper
1 package (16 to 18 ounces) refrigerated or frozen ready-to-eat garlic-flavored mashed
potatoes
1/4 cup crumbled Gorgonzola or blue cheese
4 burrito-size tomato or spinach-flavored or plain flour
tortillas (11 to 12-inch diameter), warmed
Red onion rings and crumbled Gorgonzola cheese

Heat oil in large nonstick skillet over medium heat until hot. Add sliced onions; cook 15
minutes or until golden, stirring occasionally. Season with salt and pepper.

2. Meanwhile microwave beef tri-tip according to package directions; let stand 5


minutes. Carve across the grain into 1/8-inch thick slices.

Microwave potatoes according to package directions. Stir in 1/4 cup cheese

Spread tortillas evenly with potatoes, leaving 1-inch border around edge. Top potatoes
with beef, then with onions. Fold right and left sides of tortillas over filling; fold bottom
edge over and roll up tightly. Cut wraps diagonally in half. Garnish with onion rings and
cheese.

Cook’s Tip: If fully-cooked tri-tip is not available, recipe can be made with one package
(16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy. Heat
according to package directions. Remove pot roast from gravy; reserve gravy for
another use. Cut pot roast into thin slices or shreds.

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Stir Fry Beef Wraps

3 tablespoons granulated sugar


3/4 teaspoon crushed red pepper
1/3 cup stir fry sauce
1 1/2 tablespoons rice vinegar
1 tablespoon black bean garlic sauce
1/3 cup Hoisin sauce
6 (10-inch) flour tortillas, heated
1 (1 1/4 pound) beef sirloin, thinly sliced
1 1/2 tablespoons water
3 cups fresh snow pea pods
6 cups bagged spinach, coarsely chopped

In medium bowl, combine sugar, pepper flakes, black bean garlic sauce, stir-fry sauce
and vinegar; blend well. Set aside.

Spread Hoisin sauce over each heated tortilla. Set aside.

Heat 12-inch non-stick skillet over high heat until very hot. Add beef strips; cook 2 to
3 minutes or until browned. Remove beef from skillet; place on plate.

Reduce heat to medium-high. Add water and snow pea pods; cook for 30 seconds. Add
spinach and cooked beef; cook an additional 30 seconds or until spinach just begins to
wilt. Spoon beef mixture evenly onto tortillas.

Place skillet back on burner over high heat. When very hot, add stir-fry mixture; cook
until bubbling, about 30 seconds. Scrape pan with spoon to lift off all bits. Drizzle
sauce evenly over beef mixture on tortillas. Wrap and serve.

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Sweet 'N Hot Pork Wraps
Serves 4

1/2 pound Latin-Rubbed Pork Loin Roast, sliced thin


1/4 cup fat-free cream cheese
1 teaspoon horseradish sauce
2 tablespoons cranberry sauce
4 (eight-inch) flour tortillas
1/2 cup alfalfa or radish sprouts

Combine cream cheese, horseradish and cranberry sauce; mix thoroughly.

Spread each tortilla with about 1 1/2 tablespoons sauce.

Top tortilla with 2 ounces pork, then 1/8 cup sprouts.

Roll tortilla and refrigerate until serving time.

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Szechwan Sausage Wraps

1 pound turkey sausage


1 tablespoon vegetable oil
2-3 teaspoons McCormick Gourmet Collection Szechwan Seasoning
1 can (8 ounces) sliced water chestnuts, drained and chopped
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup chopped toasted walnuts
3 tablespoons dry sherry or light soy sauce
1 head Bibb or iceberg lettuce, leaves separated, rinsed and drained

In large skillet, cook sausage in oil with Szechwan seasoning until well browned,
stirring to break meat into small pieces.

Add water chestnuts, carrots, green onions, walnuts and sherry. Cook and stir 2 to 3
minutes or until heated through.

To eat, spoon about 1/2 cup sausage mixture into center of each lettuce leaf, fold up
and tuck in the edges (like a fajita).

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Taco Avocado Wraps
Yield: 4 servings

1 package (8 ounces) cream cheese, softened


1/2 cup sour cream
1 can (4 ounces) chopped green chilies, drained
1 tablespoon taco seasoning
4 flour tortillas (10 inches), warmed
2 medium ripe avocados, peeled and sliced
2 plum tomatoes, thinly sliced
5 green onions, sliced
1 can (4 ounces) sliced ripe olives, drained

In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning.
Spread about 1/2 cup over each tortilla. Top with avocados, tomatoes, onions and
olives; roll up.

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Taco Wraps
Serves 4 to 8

1 pound lean ground beef or ground turkey


1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
8 to 10 (8-inch) flour tortillas
2 cups chopped fresh tomatoes (fresh or canned, drained)
2 to 3 cups finely chopped iceberg lettuce (or lettuce of choice)
Condiments: sour cream, salsa, hot sauce, black olives, cilantro, chopped green onion,
grated cheese, etc.

Brown ground beef or turkey in a skillet over medium heat. Drain any grease. Add chili
powder, oregano, cumin, salt and pepper. Remove from heat.

If you have a gas stove, keep the flame on and place a flour tortilla directly on top of
the burner. Using tongs, flip the tortilla over and over until it softens and is warmed
through. Repeat with remaining tortillas, stacking them as you finish. If you have an
electric stove, warm the tortillas in a dry skillet (preferably cast iron).

Pass bowls of seasoned beef, tomatoes, lettuce, sour cream and salsa, if desired, along
with any or all of the remaining condiments, and let people build their own wraps.
Or, if you'd like to make wraps for serving, spread a little sour cream on a warmed
tortilla. Top with a heaping tablespoon of the ground beef mixture. Add a heaping
tablespoon of tomatoes and 2 or 3 spoonfuls of lettuce (hard to measure, I know, but
it's a ballpark amount). Season as desired with salsa and hot sauce and the other
condiments as desired.

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Fold one side over the filling to cover it, fold the ends toward the middle to enclose the
filling and roll the wrap tightly.

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Tejas Wrap

1 chicken breast, grilled and sliced


2 ounces guacamole
1 ounce pico de gallo
1/2 red and yellow peppers and yellow onions, sautéed in a teaspoon of olive oil and a
pinch of roasted garlic pepper
12 inch diameter enriched vegetable wrap
2 slices provolone cheese

Lay the shell flat. Spread the guacamole, pico de gallo and cheese across the length of
the shell so the ingredients don’t get caught up in the middle. Put the warm grilled
chicken on top. Then add sautéed peppers and onions. Fold the bottom third of the
shell over part of ingredients, then roll the shell like a burrito toward you.

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Thai Chicken and Bean Wraps
Makes 6 servings

Vegetable cooking spray


8 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
2 cups small broccoli florets
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 tablespoon minced gingerroot or 1 teaspoon ground ginger
2 teaspoons minced garlic
1 can (15 ounces) Black beans or Dark Red Kidney beans or 1 1/2 cups cooked dry-
packaged Black beans or Dark Red Kidney beans, rinsed, drained
Thai Seasoning (recipe follows)
4 flour tortillas (10-inch)

Spray wok or large skillet with cooking spray; heat over medium heat until hot. Add
chicken and cook until browned, 3 to 4 minutes. Add broccoli, onion, bell pepper,
gingerroot and garlic, and stir-fry until crisp-tender, about 5 minutes. Stir in black
beans and Thai Seasoning; cook until hot, 2 to 3 minutes.

Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in about 2
inches on the sides and roll up from other side to enclose filling.

Thai Seasoning:
2 tablespoons reduced-sodium tamari soy sauce
2 tablespoons grated lemon rind or 2 to 3 teaspoons
Lemon juice
2 tablespoons minced cilantro
1 tablespoon reduced-fat peanut butter
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper

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Mix all ingredients.

Makes about 1/4 cup

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Thai Chicken Wraps
Makes 6 servings

6 (8- to 10-inch) plain, red, and/or green flour tortillas


3/4 pound skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce (see below)

Wrap tortillas in paper towels. Microwave on HIGH for 30 seconds to soften. (Or, wrap
tortillas in foil. Heat in a 350°F oven for 10 minutes.)

In a small bowl combine garlic salt and pepper. Add chicken; toss to coat evenly.
In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2
to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add broccoli,
onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are
crisp-tender.

To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce. Top with
chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden
pick. Serve immediately with remaining sauce.

Peanut Sauce:
1/4 cup granulated sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water

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2 tablespoons cooking oil
1 teaspoon bottled minced garlic

In a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring
frequently.

Makes about 2/3 cup.

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Toasted Chicken Salad Wraps
Yields 6 servings

1/3 cup unsalted, hulled sunflower or pumpkin seeds


1/2 cup Kretschmer® Original Toasted Wheat Germ
1 pound boned and skinned chicken breast halves
2 tablespoons Creole seasoning blend, divided
1 cup fat-free or reduced-fat mayonnaise
2 cups finely shredded Napa or Savoy cabbage
1/2 cup sliced green onions
1/2 cup diced red bell pepper
6 burrito-size flour tortillas, warmed
Fresh alfalfa sprouts (optional)

In large nonstick skillet, toast sunflower seeds over medium-high heat, stirring
frequently. Remove from heat and stir in wheat germ; transfer to plate to cool.
Spray same skillet with cooking spray. Sprinkle chicken with 1 tablespoon of the Creole
seasoning. Cook over medium-high heat, 3 to 4 minutes on each side, or until no
longer pink in center. Remove chicken from skillet; cool.

When cool enough to handle, shred or coarsely chop chicken.

In large bowl, combine mayonnaise and remaining Creole seasoning; mix well. Add
chicken, cabbage, onions, peppers and wheat germ mixture; mix well.

Spoon chicken salad down center of each tortilla, dividing evenly. Fold sides of tortilla
to center, overlapping edges; fold bottom of tortilla under, completely enclosing filling.
Spoon alfalfa sprouts into opening at top of wrap. Serve immediately or wrap well and
refrigerate up to 8 hours.

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Turkey-Avocado Wraps

1/2 cup mayonnaise or salad dressing


1 or 2 canned chipotle peppers in adobo sauce, drained and finely chopped
6 10-inch flour tortillas or flat-bread wraps
12 ounces sliced cooked turkey or chicken
1 recipe Black Bean-Corn Salsa
1 avocado, halved, seeded, peeled, and sliced

In a small bowl stir together mayonnaise and chipotle pepper. To assemble wraps,
spread mayonnaise mixture evenly over tortillas. Top with turkey, Black Bean-Corn
Salsa, and avocado slices. Fold bottom one-fourth of tortillas over filling. Fold in one of
the sides of each tortilla and roll up, starting from the edge with the filling. If
necessary, secure wraps with wooden toothpicks. Serve immediately or wrap each in
plastic wrap and chill for up to 4 hours. Makes 6 wraps.

Black Bean-Corn Salsa: In a large bowl combine one 15-ounce can black beans, rinsed
and drained; 1 cup chopped, seeded tomatoes; 1/2 cup frozen whole kernel corn,
thawed; 2 tablespoons thinly sliced green onions; 2 tablespoons snipped fresh cilantro;
1 tablespoon cooking oil; 1 tablespoon lime juice; 1/4 teaspoon salt; 1/4 teaspoon
ground cumin; and 1/4 teaspoon ground black pepper. Cover and chill for 1 to 24
hours, stirring occasionally.

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Turkey Caesar Wrap
Serves 4

8 (1 ounce) slices pepper-crusted turkey


4 cups romaine lettuce, shredded
4 tablespoons Parmesan cheese, freshly-grated
4 green onions
3/4 cup Caesar salad dressing
4 (8-inch) flour tortillas
8 marinated sun-dried tomatoes, drained
Ground pepper, to taste

In medium bowl, combine lettuce, cheese, green onions and salad dressing. Arrange 1
cup mixture over each of the 4 tortillas. Top each with 2 slices turkey, 2 sun-dried
tomatoes and pepper to taste. Fold in bottom and top portions. Roll up from side to
completely enclose filling.

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Turkey Reuben Wrap
Preparation Time: 10 minutes
Cooking Time: 30 seconds
Serves: 4

4 (10-inch) flavored or plain flour tortillas


8 slices Sargento® Deli Style Sliced Swiss Cheese
1/2 cup drained sauerkraut
8 oz. thinly sliced pastrami or turkey pastrami
2 tablespoons chili sauce
2 tablespoons mayonnaise

Warm tortillas in microwave oven on HIGH 30 seconds. Place each on a plate. Place 2
cheese slices over each tortilla; top with sauerkraut and pastrami.

Combine chili sauce and mayonnaise; spread over pastrami. Roll up. Serve
immediately.

Consumer Tips: Make-ahead tip: Prepared sandwich may be sealed in plastic wrap and
refrigerated up to 4 hours before serving.

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Turkey Tortilla Roll-Ups

Tortillas Ingredients:
4 ounces cream cheese
2 tablespoons mayonnaise
1 teaspoon prepared mustard
3 large (10-inch) flour tortillas*
2 tablespoons chopped fresh basil leaves**

Filling Ingredients:
6 ounces sliced deli smoked turkey
2 cups broccoli slaw mix
1/2 cup sliced green onions
1/4 cup thinly sliced pitted ripe olives

Place cream cheese in microwave-safe bowl. Microwave on HIGH until softened (15 to
20 seconds). Stir until creamy. Add mayonnaise and mustard; mix well. Using half of
mixture, spread thin layer on each flour tortilla; sprinkle with basil.

Evenly divide turkey slices among tortillas. Spread with remaining cream cheese
mixture. Evenly sprinkle with broccoli slaw, onions and olives. Roll up tightly; cut each
roll-up diagonally in half. Wrap each half individually in plastic food wrap. Refrigerate
until serving time.

*Substitute 2 teaspoons dried basil leaves.

TIP: Broccoli slaw mix is available in larger markets and made from shredded broccoli
stalks along with carrots, cabbage and other vegetables. You can make your own using
the food processor and peeled broccoli stalks. Or, substitute shredded coleslaw or
finely chopped broccoli.

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Turkey Veggie Wrap

1 cucumber
1/4 cup fat free sour cream
1 teaspoon finely chopped roasted garlic
2 (11x7-inch) multigrain flatbreads
1 cup fresh spinach leaves, washed, stems removed
8 ounces sliced deli fat free turkey breast
4 (1-ounce) slices Alpine Lace® Deli Reduced Fat Swiss
Cheese
1/4 cup shredded carrot
1/4 cup chopped red bell pepper

Using a vegetable peeler, peel 6 thin lengthwise ribbon-like slices from cucumber. Set
aside.

Combine sour cream and garlic in small bowl. Spread 1 side of each flatbread with sour
cream mixture.

Top each flatbread with 1/2 cup spinach leaves, 3 ounces turkey, 2 slices cheese, 2
tablespoons carrot, 2 tablespoons bell pepper and 3 cucumber slices.

Roll up starting at 11-inch side; cut each wrap in half. Secure with toothpicks.

Recipe Tip
Look for the flatbreads in the bread aisle or near the deli.

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Tuna Melt Wrap

4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil


1 can (12 oz.) tuna in water, drained
2 cups cooked rice
1 cup frozen baby green peas
1/2 cup light mayonnaise
1 1/2 cups shredded Cheddar cheese, divided
1 tablespoon lemon pepper
4 (10-inch) flour tortillas

Preheat oven to 450°F or grill to medium-high indirect heat.* Combine tuna, rice,
peas, mayonnaise, 1 cup cheese and lemon pepper. Spoon one-fourth of mixture in
center of each tortilla. Fold bottom edge of each tortilla up and over filling, just until
covered. Fold in opposite sides. Roll up, tucking in sides.

Center one tuna wrap, seam side down, on each sheet of Reynolds Wrap Release Non-
Stick Foil with non-stick (dull) side toward food.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat
circulation inside. Repeat to make four packets.

Bake 18 to 22 minutes on a cookie sheet in oven OR

Grill 8 to 10 minutes in covered grill. Sprinkle remaining cheese on top.

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Turkey Ranch Wraps
Yield: 4 servings

8 thin slices cooked turkey


4 flour tortillas (6 inches)
1 large tomato, thinly sliced
1 medium green pepper, cut into thin strips
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
1/3 cup ranch salad dressing

Place two slices of turkey on each tortilla. Layer with tomato, green pepper, lettuce and
cheese. Drizzle with salad dressing. Roll up tightly and serve immediately.

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Turkey Strollers

Pita pocket bread or tortillas


Mayonnaise
Sliced turkey
Sliced fresh tomato
Shredded lettuce

If using pita, cut open into single layers. Spread pita or tortilla with mayonnaise. Top
with sliced turkey, tomato and shredded lettuce. Roll up into a tube and fasten with
wooden pick. (Remove wooden pick before serving.)

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Turkey Tortilla Wraps
Makes 4 servings

Turn your leftover turkey into a quick and easy tasty turkey wrap.

2 cups Honeysuckle White Whole Turkey, cooked, cubed (or use any other cooked turkey)
1 tablespoon vegetable oil
1 onion, diced
1 cup mushrooms, sliced
2 cups salsa (use half for topping)
4 ounces light sour cream
1 cup shredded cheddar cheese

Sauté onion in oil over medium heat for 2 minutes. Add turkey and mushrooms and
cook 3 minutes. Add 1 cup salsa and heat thoroughly. Add 3/4 cup grated cheddar
cheese and heat until it melts. Remove from heat. Warm tortillas for 30 seconds on
each side in an ungreased frying pan.

Spread a layer of turkey mixture. Add sour cream and salsa. Roll, cut in half and serve.

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Turkey Wraps with Chipotle Mayonnaise

1/2 cup mayonnaise


2 tablespoons chopped cilantro
1 sliced green onion
1 tablespoon chipotle in adobo
1/2 teaspoon salt
4 (10-inch) tortillas
12 very thin slices roasted turkey (deli turkey will do)
12 romaine lettuce leaves rolled or 1 cup iceberg lettuce, thinly shredded

Combine mayonnaise with cilantro, onions, chipotle and salt. Spread on tortillas, top
with turkey slices and lettuce. Roll up tortillas and cut in thirds.

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Uptown Blues Wrap
The combination of blue cheese dressing and barbecue flavor gives this sandwich extra
zing.

3/4 cup blue cheese dressing


4 spinach-flavored or plain flour tortillas, 10 inches in
diameter
2 cups cooked white rice
2 cups (from 32-ounce tub) refrigerated original barbecue
sauce with shredded chicken
4 lettuce leaves
1 jar (7 ounces) roasted red bell peppers, drained

Spread dressing on tortillas almost to edges. Spread rice and chicken evenly over
dressing; top each with lettuce leaf. Place peppers on lettuce.

Fold 1 edge of each tortilla up about 1 inch over filling; roll up each tortilla tightly to
make wrap.

Place wraps on microwavable plate; cover loosely and microwave on High about 1
minute or until hot.

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Veggie Chicken Wraps
Yield: 4 servings

1 carton (8 ounces) spreadable garden vegetable cream cheese


4 flour tortillas (8 inches)
2 cups shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese,
onion and chicken. Roll up tightly. Cut wraps in half to serve.

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Vietnamese Grilled Steak Wraps

1 1/2 pounds beef flank steak


grated peel of 2 lemons
juice of 2 lemons
6 tablespoons sugar -- divided
2 tablespoons dark sesame oil
1 1/4 teaspoons salt -- divided
1/2 teaspoon black pepper
1/4 cup water
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper
6 flour tortillas (8 inch)
6 lettuce leaves
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
star fruit slices
red bell pepper strips
orange peel strips

Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons
sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to
coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4
tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5
minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove
beef from marinade; discard marinade. Thread beef onto metal or wooden skewers.
(Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over
medium-hot briquettes about 3 minutes per side until cooked through. Grill tortillas
until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar
mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange
peel strips. Makes 6 wraps.

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Warm Ham 'n' Swiss Wraps
Yield: 6 servings

6 flour tortillas (10 inches)


1 pound thinly sliced deli ham
2 cups (8 ounces) shredded Swiss cheese
3 cups chopped lettuce
1 medium tomato, seeded and diced
1/2 cup diced cucumber
2 tablespoons chopped green pepper
2 green onions, chopped

Dressing:
3/4 cup mayonnaise
3 tablespoons milk
2 teaspoons sugar
1 teaspoon prepared mustard
1/2 teaspoon celery seed

On each tortilla, layer four slices of ham and 1/3 cup cheese; roll up and secure with
toothpicks. Place in an ungreased 11-in. x 7-in. x 2-in. baking pan. Cover and bake at
350°F for 14-16 minutes or until cheese is melted.

Meanwhile, combine the lettuce, tomato, cucumber, green pepper and onions. In a
small bowl, whisk the dressing ingredients. Unroll the tortillas halfway; top each with
1/3 cup lettuce mixture and 1 tablespoon dressing. Roll up again; serve immediately.

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Weeknight Catfish Wraps
Yield: 2 servings

1-1/2 cups coleslaw mix


2 tablespoons finely chopped onion
1/8 teaspoon pepper
1 teaspoon Creole or Cajun seasoning, divided
1/4 cup coleslaw salad dressing
2 tablespoons pancake mix
1/2 pound catfish fillets, cut into 2-inch pieces
1 teaspoon canola oil
4 flour tortillas (6 inches), warmed

In a small bowl, combine the coleslaw mix, onion, pepper and 1/4 teaspoon seasoning.
Stir in dressing. Cover and refrigerate for at least 30 minutes.

In a resealable plastic bag, combine the pancake mix and remaining seasoning. Add
fish and toss to coat. In a small skillet, cook fish in oil over medium heat for 6 minutes
or until lightly browned on each side and fish flakes easily with a fork. Spoon coleslaw
mixture onto tortillas; top with fish and roll up.

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Zesty Chicken Wrap
Makes 8 wraps

2-1/2 lb. skinless, boneless chicken breast tenders


1 recipe Lime Vinaigrette, below
4 plum tomatoes, coarsely chopped
1 cup fresh corn kernels or frozen corn
1 cup peeled, coarsely chopped jicama
3/4 cup peeled, chopped mango (1 mango)
1/2 cup chopped red onion
2 tablespoons snipped fresh mint
2 to 3 tablespoons canola oil
8 10- to 11-inch flour tortillas
1/3 cup bottled lime-flavored mayonnaise
Mint Leaves

Divide chicken tenders between two self-sealing plastic bags set in shallow dish.
Reserve 1/4 cup Lime Vinaigrette. Pour all remaining vinaigrette over chicken, dividing
evenly between bags; seal bags. Marinate in refrigerator 2 to 4 hours, turning bags
occasionally.

Meanwhile, in large self-sealing plastic bag or covered storage container combine


reserved 1/4 cup vinaigrette, tomatoes, corn, jicama, mango, red onion and mint.
Cover; chill 2 to 4 hours.

Drain chicken, discarding vinaigrette. In large skillet, cook chicken, uncovered, about
1/3 at a time, in hot oil over medium heat, 6 to 8 minutes until chicken is no longer
pink. Remove from skillet, let stand until cool enough to handle. Halve pieces
lengthwise. Transfer to covered container; refrigerate up to 24 hours or until ready to
serve.

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Spread tortillas lightly with mayonnaise. Divide chicken evenly among tortillas. Remove
salsa mixture with slotted spoon and place atop chicken. Top with mint leaves; roll up
to serve.

Lime Vinaigrette: In a medium bowl combine 1 tablespoon shredded lime peel, 1 cup
lime juice, 3 tablespoons canola oil, 2 teaspoons ground cumin, and 1/4 teaspoon salt.

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Thank you for ordering from me today.

Please check out my other Ebooks.

Dena
ebookcooking@comcast.net

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