Cold recipe Ideas

Steak Fajitas

Marinade:
1 orange, juiced
2 limes, juiced
3 tablespoons canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, finely chopped
1 teaspoon cumin
1 teaspoon salt

2 1/4 pounds skirt or flank steak, trimmed of fat
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 red onion, thinly sliced
Guacamole
Salsa Fresca
12 Remarkable tortillas, warm

Directions

In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.

Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.

In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.

Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the Remarkable tortilla to enclose the filling.
May also serve with sour cream and shredded cheese.

Recipe sourced at foodnetwork.com

Breakfast Burrito

2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2-ounce) shredded pepper
Jack cheese
Oil
4 wholemeal  Remarkable tortillas
1/4 cup reduced-fat sour cream
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed

Directions

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up Remakable tortillas burrito-style and serve.

Recipe sourced at foodnetwork.com

Fried Tortilla Chips

Peanut oil, for frying
8 fresh  Remarkable tortillas
House Seasoning, recipe follows

Directions

Heat 1-inch of peanut oil in a large frying pan over medium-high heat to 350 degrees F.
Arrange Remarkable tortillas in a stack and cut into 6 equal wedges like a pizza. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate; sprinkle lightly with House Seasoning and store in an airtight container.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Recipe sourced at foodnetwork.com

Chicken Tomato Wrap Sandwich

Chicken Tomato Wrap Sandwich

1/3 cup honey Dijon salad dressing
1/4 cup mayonnaise
2 cups cubed cooked chicken breast
1 green pepper, chopped
2 tomatoes, chopped
4 (10-inch) flour tortillas
4 lettuce leaves
4 slices Muenster or Swiss cheese

Directions

In medium bowl combine salad dressing and mayonnaise and mix well. Stir in chicken, green pepper, and tomatoes and mix gently.

Place tortillas on work surface and line with lettuce leaves and cheese. Divide chicken mixture among tortillas and roll up tightly, enclosing filling.

Wrap in waxed paper and chill until serving time. 4 sandwiches

Try some of the newer flavored flour tortillas for this easy wrap sandwich. You could also use any meat; chopped ham would be delicious.

Prep Time: 10 minutes
Total Time: 10 minutes

BLT Wrap Sandwich

Recipe

3 oz. pkg. cream cheese, softened
4-5 (10 inch) flour tortillas
2 tomatoes, seeded and chopped
2 avocados, chopped
2 green onions, chopped
2 cups mixed salad greens
10 slices bacon, fried crisp and crumbled
1/3 cup ranch salad dressing
2 Tbsp. mayonnaise

Directions

Spread some of the softened cream cheese on each flour tortilla.

In large bowl combine tomatoes, avocado, green onion, salad greens, cooked bacon, ranch salad dressing, and mayonnaise and mix well. Place on tortillas and roll up. Serve immediately or wrap well and chill for 3-4 hours, then serve.

These delicious sandwiches can be made ahead of time and placed in an insulated lunchbox along with ice packs or a frozen juice box or two.

Prep Time: 20 minutes
Total Time: 20 minutes

Carne Asada Sandwiches

1 lb beef steak
1/4 cup red wine vinegar
2 Tbsp. olive oil
1/2 tsp. thyme leaves
1 tsp. oregano leaves
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 onion, thinly sliced
8 flour tortillas
1 cup salsa
1/2 cup chopped green chilies
1 cup queso fresco cheese
1 cup chopped tomatoes

Directions

In large zip lock bag, place 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 steak for 10-12 minutes, turning once, until desired doneness. Cook onions in grill pan or a foil pan until tender.

When steak is done, remove from grill, cover with foil, and let stand 5-6 minutes. Slice steak thinly across grain and make wrap sandwiches with remaining ingredients. 8 sandwiches

These traditional Mexican sandwiches are like a burrito; they are one of the original wrap sandwiches.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Spanish Rice Wrap Sandwiches

1 chopped green pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 cups cooked long grain brown rice
1/2 tsp. cumin
1/4 tsp. turmeric
1/2 cup chopped cherry tomatoes
2 cups grated Cheddar cheese
4 (10 inch) flour tortillas

Directions

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. 4 sandwiches

Long grain rice, flavored with Spanish spices, makes a wonderful filling for wrap sandwiches. You could add some cooked cubed chicken if you'd like.

Prep Time: 25 minutes
Total Time: 25 minutes

Salmon Veggie Wrap Sandwiches

Recipe

1 (15-ounce) can red salmon, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup plain Greek yogurt
2/3 cup green taco sauce
1 cup grape tomatoes
2 avocados, cubed
1 cup diced cheese
8  tortillas
2 cups lettuce

Directions

In large bowl, combine salmon, beans, yogurt, and taco sauce and mix gently. Add tomatoes, avocados, and cheese; mix well.

Make wrap sandwiches with tortillas and lettuce. Slice in half crosswise and serve immediately, or cover and refrigerate up to 5 hours.

Salmon Veggie Wrap Sandwiches are quick and easy to make and perfect for lunchboxes.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 6-8

Cheesy Roast Beef Wraps

Recipe

4 flour tortillas
1/2 cup blue cheese salad dressing
1/2 lb. thinly sliced roast beef
1 bunch green onions, chopped
1 tomato, seeded and chopped
4 slices romaine lettuce
8 slices Cheddar cheese

Directions

Place tortillas on work surface and spread with salad dressing. Layer remaining ingredients on tortillas and roll up, enclosing filling. Wrap in plastic wrap and chill until serving time. 4 sandwiches

Traditional roast beef sandwich fillings are wrapped in flour tortillas for a delicious wrap sandwich recipe.

Prep Time: 15 minutes
Total Time: 15 minutes

Turkey Cobb Salad Wrap

Recipe

3 cups cooked turkey strips
2 tomatoes, seeded and chopped
2 avocados, peeled and chopped
4 slices bacon, cooked and crumbled
1/2 cup crumbled blue cheese
1/4 cup French salad dressing
1/4 cup creamy Parmesan salad dressing
6 (10-inch) flour tortillas
2 cups bagged baby spinach leaves

Directions

In bowl, combine turkey, tomatoes, avocados, bacon, and blue cheese. In bowl, mix salad dressings; drizzle over turkey mixture and stir to coat. Refrigerate up to 2 days.

When ready to eat, make sandwiches with filling, flour tortillas, and baby spinach leaves. Fold up bottom edge and fold in sides, and serve. 6 servings

Turkey Cobb Salad Wrap are a quick and easy recipe to make with leftover turkey or chicken.

Prep Time: 15 minutes
Total Time: 15 minutes

Southwestern Chicken Wraps

Recipe

3/4 cup reduced-fat sour cream
2 to 3 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps (10 inches each)
3 cups baby spinach
3 cups shredded cooked chicken or turkey
1 can (15 ounces) drained and rinsed black beans
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced

Directions

In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

Prep Time: 20 minutes
Total Time: 20 minutes

Thai-Chicken Salad Wrap

Recipe

2 skinless, boneless chicken breasts
1 cup (250 mL) chicken broth
1 cup (250 mL) thinly sliced cabbage
2 green onions, cut into slivers
1 small carrot, shredded
2 tbsp. (30 mL) chopped cilantro (optional)
2 tbsp. (30 mL) chopped peanuts
4 large (10-inch/25 cm) flour tortillas

Peanut dressing:
2 tbsp. (30 mL) peanut butter
2 tbsp. (30 mL) soy sauce
2 tbsp. (30 mL) lime juice
1 tbsp. (15 mL) brown sugar
1 tbsp. (15 mL )sesame oil
1 small clove garlic (or less — to taste)
Dash hot red pepper flakes (optional)

Directions

In a small saucepan, simmer the chicken breasts in the chicken broth over low heat for about 10 minutes or until cooked through. Remove from broth and let cool completely. (If you're using leftover grilled or roasted chicken, skip this step.)

When the chicken is cool, shred it, by hand, into long shreds — just pull the chicken apart along the grain of the meat. Place in a bowl. Add the cabbage, green onions, carrot and cilantro and toss to mix.

In a blender or food processor, blend together all the ingredients for the peanut dressing until smooth and creamy. Pour this mixture into the chicken salad and toss to
coat.

Lay a tortilla on a plate and spoon 1/4 of the chicken mixture onto the middle of the tortilla. Sprinkle with some of the chopped peanuts, fold in the bottom and top, and then fold over the sides as tightly as possible. If you're eating immediately, cut the wrap diagonally in half and serve. If you're planning to eat it later, wrap securely in plastic wrap and refrigerate until serving time.

Lunch is a wrap with this wonderful way to serve up tasty tortillas. Tender chicken breast, crunchy coleslaw, chopped peanuts, and a sweet and savory dressing make the most of your midday meal with these yummy wraps.

California Veggie Wrap

Recipe

1 tbsp. (15 mL) spreadable cream cheese
1 large (10-inch/25-cm) flour tortilla,
2 tbsp. (30 mL) shredded carrot
2 tbsp. (30 mL) thinly sliced red or yellow pepper
2 tbsp. (30 mL) chopped red onion
1/4 cup (50 mL) shredded Cheddar cheese
1/4 avocado, peeled and sliced
1/4 cup (50 mL) baby spinach leaves
1/4 cup (30 mL) alfalfa sprouts
salt and pepper to taste

Directions

Spread cream cheese over the tortilla to within 1/2 inch (1 cm) of the edges. Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste. Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and eat immediately, or wrap both halves in plastic wrap to pack into a lunch bag.

You don't have to be vegetarian to enjoy the wholesome goodness of this wrap. These tasty tortillas, stuffed with cream cheese, Cheddar, veggies and avocado, will win over even the most committed carnivore.

Hoisin Wraps

Recipe

200g cooked turkey or chicken , cut into strips
4 tbsp hoisin sauce
2 flour tortillas
¼ cucumber , deseeded and shredded
4 spring onions , trimmed and finely shredded
good handful watercress

Directions

Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions. Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.

Make this delicious, healthy take on a Peking duck wrap for a speedy snack or tasty lunch.

Prep Time: 5 minutes
Total Time: 5 minutes

Salsa & Turkey Wrap

Recipe

1 (3-ounce) 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 Cheddar Cheese, cut in half
1/4 cup chopped tomato

Directions

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.

Prep Time: 10 minutes
Total Time: 10 minutes

Barbecue Chicken and Coleslaw Wrap

Recipe

2 cups (8 ounces) chopped rotisserie chicken
1/2 cup barbecue sauce
4 (10-inch)  flour tortillas
4 lettuce leaves
1 cup prepared deli coleslaw, drained
4 (3/4-ounce) slices Cheddar Cheese, cut in half diagonally

Directions

Combine chicken and barbecue sauce in medium bowl; set aside.

To assemble wraps, warm tortilla on paper towel in Microwave on HIGH (100% power) for 10 seconds. Layer with 1 lettuce leaf. Spread 1/2 cup chicken mixture and 1/4 cup coleslaw across middle of tortilla. Top with 2 cheese halves. Bring edges of tortilla over filling; secure with toothpick. Wrap in parchment or waxed paper, if desired.

Barbecue sauce gives a zing and coleslaw provides a crunch to this wrap sandwich.

Prep Time: 15 minutes
Total Time: 15 minutes

California Veggie Wraps

Recipe

4 (3/4-ounce) slices Cheddar Cheese
1/4 cup salsa verde
1 ripe avocado, chopped
1 large (1 cup) tomato, seeded, chopped
1 tablespoon sour cream
6 (10-inch)  flour tortillas

Directions

Cut cheese slices into thin strips.

Combine cheese strips and all remaining ingredients except tortillas in large bowl. Spread each warmed tortilla with 1/2 cup vegetable mixture.

Fold 2 opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas. Cut each in half.

Wrap up fresh vegetable ingredients in this this quick and easy sandwich. It is perfect for a light meal!

Prep Time: 10 minutes
Total Time: 10 minutes

Cheesy Roast Beef Wraps

(10-inch) flour tortillas,
1/2 cup blue cheese or ranch salad dressing
1/2 pound thinly sliced deli roast beef
1/4 cup chopped onion
1 cup chopped tomato
2 cups torn mixed salad greens
8 (3/4-ounce) slices Cheddar Cheese

Directions

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.

Prep Time: 20 minutes
Total Time: 20 minutes

Roasted Vegetable and Rice Wraps

Recipe

1 1/4 cups water
1 cup instant brown rice
1 1/2 cups roasted vegetables
1/4 teaspoon garlic salt
4 (3/4-ounce) slices Cheddar Cheese, cut into thin strips
4 (10-inch)  flour tortillas

Directions

Bring water to a boil in 2-quart saucepan; add rice. Cover, cook over low heat 5 minutes. Add vegetables and garlic salt. Continue cooking, covered, until water is absorbed (4 to 6 minutes). Stir in cheese.

Place 3/4 cup rice mixture onto center bottom half of warmed tortilla. Fold up bottom half of tortilla over rice mixture; fold sides of tortilla towards center. Roll up tightly into wrap. Cut in half. Serve immediately.

Roasted vegetables and brown rice create a hearty and filling wrap sandwich.

Prep Time: 10 minutes
Total Time: 10 minutes

Tortilla Club

Recipe

4 (8-inch) flour tortillas
1/4 cup Thousand Island salad dressing
1/4 cup finely chopped Roma tomatoes
4 leaf lettuce leaves
4 (1-ounce) slices deli turkey breast
4 (1-ounce) slices deli honey ham or cooked ham
4 (3/4-ounce) slices Deli Swiss Cheese
4 (3/4-ounce) slices Deli American Cheese

Directions

Spread each tortilla evenly with 1 tablespoon salad dressing; sprinkle with 1 tablespoon tomato. Top with 1 lettuce leaf, 1 slice turkey, 1 slice Swiss cheese, 1 slice ham and 1 slice Cheddar cheese. Roll up tortilla; secure with toothpicks.

Prep Time: 15 minutes
Total Time: 15 minutes