Thursday, October 23, 2008

Thrifty Thursday: Restaurant Quality Wraps!

So, last night I had a bit of a snack attack and ended up making veggies with home made dip. I had so much dip left over that I decided to use it as a spread in some vegetable wraps for supper tonight. Jugo Juice makes a vegetable wrap with a cream cheese spread that I LOVE, but they cost $6-7 and now I live somewhere without a Jugo Juice location so I thought why not make my own? They were delicious, and went over well with the husband too. I think they would be great for kids and they are easy enough to make that if your child is old enough they could even help.




Cost Breakdown: $9/7 wraps (will vary depending on your filling)

You Will Need:

Ingredients:
- Red Peppers, I used two total in the spread and the wraps
- Tortilla wraps, spinach or tomato are good
- Carrots, I used 3
- Garlic, I use jarred minced garlic because it's quick
- Plain Cream Cheese
- Your choice of filling for wraps

Tools:
- Food processor with shredding and blade attachments
- Panini press or grill
- Sharp Knife
- Vegetable Peeler

To make the spread:

First, shred one seeded red pepper and 2 peeled large carrots in your food processor. Next, switch to the blade attachment and add the cream cheese and garlic. Puree until well blended. You're done! Yep, that's it. You can make up a big batch of this and keep it in the fridge for a few days, using it as sandwich/bagel spread or veggie dip. If you prefer a stronger flavor, use less cream cheese and for a lighter flavor vice versa.




To assemble the wraps:

Spread cream cheese mixture on wrap, covering the entire surface all the way to the edges. A thinner layer is best. You can use any fillings you like. I used shredded carrot, onion, red pepper, and bacon in my wraps and for my husband I used ham, chicken, lettuce, onions, and carrots. Experiment based on your personal taste.

If you want all of your filling in the middle like a traditional wrap, place it in a line down the center, fold the bottom in a couple inches, and wrap tightly. If you want a more 'mixed' wrap, spread your ingredients across the entire surface. This works best if you're using smaller pieces of vegetables/meat. If you do choose to spread the ingredients out, the wrap stays together better so this is a great way to do it if you want to cut your wraps up into smaller pieces for children or snack sized bites.



Once the wraps are assembled, pop them onto your grill. When I did mine I grilled 3 at a time and cooked them 3 minutes on one side before flipping over and cooking another 3 minutes. This was enough to heat the veggies sufficiently and crisp the outside.

Enjoy!!

6 comments:

Jane said...

Chelseaaaa - these look soooo tasty, I want one!!

casual friday everyday said...

Okay - those look so good and not too hard to make.

Matt said...

Yum, I want more of those.

Apron Thrift Girl said...

This is such a fantastic idea. I can't ever have wraps because of the wheat but I can use a rice tortilla to make the same thing. And I have a thrifted panini maker begging to be used. Thanks for the recipe.

Kimberkv said...

I just love how you are posting about cooking!!! And the pics are great.

Paper Propaganda said...

those wraps look amazing, i definitely have to try that out~