You can make your own spreads using ingredients such as basil, dried cranberries, lemon or orange zest, olives, and pomegranate, or other left-overs. Combine cream cheese, or a light mayo to create your own flavors.
Add nuts and raisins, a dollop of peanut or almond butter, and made a spread for honey grilled chicken strips with butter lettuce.
Use smoked salmon as a protein with a spinach wrap to create a Salmon Dill Wrap with cucumbers, white radishes, green olives and escarole.
Mix fresh beets and cranberries with cream cheese as a base for a red cabbage and red leaf lettuce or baby beet greens wrap with smoked turkey.
Combine roasted honey nuts and raisin in a cream cheese spread with a filling of shredded carrot and ham chunks and watercress.
Mix Brussel sprouts and lima beans with bacon and a honey mustard spread with cranberries and green onions and Arugula.
A toasted almond cream cheese spread with smoked turkey, chunks of pineapple and peaches and Frisee.
The flat circular wrap accommodates ingredients that might make a sandwich unmanageable.
Food prices today necessitate an innovative use of left-overs which wraps can provide for breakfast, lunch, dinner or snacks. Particularly if you’re buying a lot of fresh fruits and vegetables during the growing season, invariably you’re not going to throw out food if you wrap.
Serve different combinations stacked on a platter or in a basket lined with fancy lettuce leaves and bowls of dipping sauces. For instance a first dip into honey mustard or mayo and a second dip into any combination of ingredients.
