Wraps

Road trip! A few times a year, I make my way up to Michigan to get some face time with family & friends. It’s about a 12-hour drive, depending on the route I take and traffic I run into. Rather than filling up on fast food & potato chips (and wanting to die at the end of the trip), I like to take a little cooler with healthier eats, drinks & snacks (carrot sticks, apples, cheese cubes, crackers, lots of water, some chocolate for good measure…).

This time around, I was traveling solo (except for the doggies in the back seat), so I needed food that was uber-portable (read: NO assembly required). Solution: I made a couple different types of wraps (one for the way up & one for the way back). It worked even better than I imagined. The wraps were delicious, didn’t get soggy, and were easy peasy to eat on the road. The trick for soggyness prevention seemed to be lining the wrap with the least wet components of the filling. In the recipes noted the order I put things.

Unfortunately, I was assembling these at 4am on the day of the trip and eating while driving, so I don’t have any pictures, but trust me, both were very very tasty, pretty & colorful. To make up for it, here’s one of my favorite pictures from the trip:

Awwww… aren’t they cute?! But back to the task at hand: not only were these wraps perfect for travel, they’d be amazing for your weekday lunch – just keep the fixin’s in the fridge and wrap one up in the morning before you head out.

Anyone been on any fun road trips lately? Do you have a favorite travel food? Ideas for my next trip? (I can use all the help I can get on that last one, my car is going to be racking up a LOT of miles this summer)

Turkey & Spinach with Cranberry Chutney (taken & modified from this cookbook)

Ingredients (makes 2 wraps, + extra cranberry chutney):

  • 1/2 bag fresh (or frozen) cranberries
  • 2 Tbsp balsamic vinegar
  • 2-3 Tbsp packed brown sugar
  • 1 shallot, diced
  • 1-2 tsp lemon or orange zest
  • salt & pepper
  • Whole wheat wraps (or burrito-sized tortillas)
  • 4 Tbsp ricotta or whipped light cream cheese
  • about 6 thin slices mild white cheese (fontina, provalone or mozzarella)
  • about 8 slices deli turkey (I used Boarshead cracked peppermill turkey – my fave)
  • a few handfuls fresh baby spinach

Directions:

  1. Ahead of time (a day before, a few days before, whenever you get a minute), make the chutney: In a small saucepan over medium-high heat, add the cranberries, balsamic vinegar, brown sugar, shallot, & lemon/orange zest. Cook, stirring occasionally, until the berries pop & the sauce thickens, about 10-15 minutes. Season with salt & pepper to taste, store in a container in the fridge. (This is also super tasty as a dipping chutney for cheese & crackers)
  2. In the wheat wrap, layer like this: a few slices of cheese, a few slices of turkey, a few spoonfulls of ricotta/cream cheese, a few spoonfulls of chutney, a couple handfuls of spinach
  3. Fold in the ends & wrap like a burrito. If you’re packing it up for later, take your “burrito,” wrap it up in a paper towel (also handy for mess-less eating), & pack in a zipper bag

Santa Fe Chicken Salad (taken & slightly modified from here. She also posted some pretty pics if you’re dying to see what this thing looks like)

Ingredients (makes enough chicken salad for about 10 wraps. This sounds like a lot of stuff, but the wraps come together REALLY easy):

  • 2-3 chicken breasts, cooked & diced (I simmered ‘em in chicken broth for 15 minutes)
  • 1/2-2/3 can black beans, drained & rinsed
  • 1/2-1 red bell pepper, diced
  • about 2/3 c corn (frozen works fine)
  • 1-2 stalks celery, sliced
  • a few Tbsp chopped cilantro
  • 1/4-1/2 tsp paprika
  • 1/4-1/2 tsp cumin
  • salt & pepper
  • 1/2 a lime
  • about 2/3 c thick, nonfat greek yogurt
  • Whole wheat wraps (or burrito-sized tortillas)
  • 1/2 an avocado, sliced, for each wrap
  • a good crunchy lettuce (romaine works well)

Directions:

  1. In a big bowl, mix the chicken, beans, pepper, corn, celery & cilantro. Season with paprika, cumin, salt & pepper to taste, and the juice from 1/2 a lime. Stir. Season more as needed. Mix in the yogurt. Ta-da! Chicken salad.
  2. To make the wraps, put down a big piece of (dry) lettuce in a tortilla. Top with avocado slices, then a few spoonfuls of chicken salad
  3. Fold in the ends & wrap like a burrito. If you’re packing it up for later, take your “burrito,” wrap it up in a paper towel (also handy for mess-less eating), & pack in a zipper bag

Enjoy!

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