It’s been a while since Laura and I have eaten any type of a wrap. Back a few years ago, that’s all we would eat. Of course, that’s before I began digging around in the world of food. Now, there’s far too much out there to enjoy beyond wraps. I think the primary reason we used to eat so many was due to pure laziness. I can remember saying, “Really? I have to figure out something to make for dinner every single night for the rest of my life?” I recall thinking that this whole thing was some sort of a bad joke. I’m pretty sure everyone has hit that point in their adult lives – coming to terms with the fact that there are absolutely no ideas about what to prepare for dinner simmering to the surface, while the clock is ticking away. Wraps help during those times. You can put anything in a wrap.
Today’s wrap is different. This one actually took some time to put together. I had to prep the broccoli slaw and mix up the feta and olive spread. I used to whip up something – anything – to stick in a wrap, but those days are long gone. Thanks to this blog.
For this recipe, store brand tortillas are fine. Sure, you can go for those colorful tomato and spinach flavored ones in the gourmet section, but if you’re like me, you’ll just grab some regular 7 to 9 inch flour tortillas from either the Goya section or the, in my case, Hannaford brand ones near the Goya section. Either one is great.
In the ingredient list below, I’ll tell you that you should prep your own broccoli slaw using julienned broccoli stems, carrots and red cabbage. I did this last night. It’s of my opinion now, however, that you might want to purchase some pre-made broccoli slaw from the produce section of your favorite grocer. Last night, I discovered that the art of the julienne is absolutely crazy and that I never want to partake in it again. Honestly, in the beginning, I thought I was hot stuff. After about three or four slices though, I realized the benefit of machinery. I was disappointed in myself for what I had gotten in to. Making the broccoli slaw took about an hour. Simply put, that’s not productive.
On the other side of things, the homemade spread is awesome and didn’t take much time at all to put together. Minced olives mixed with cream cheese mixed with feta cheese is a really good idea. Those three ingredients, combined with a few others in the world of acidity and herbs, make for some really great flavor. If there was a winner in this recipe, it would be the spread.
Lastly, I’d like to thank Paulette Mitchell and her cookbook called Vegetarian Sandwiches for this fabulous vegetarian recipe. It’s Inspirational and perfect for the summer months.
Makes: 4 Wraps
1/2 Cup Cream Cheese
1/2 Cup Feta Cheese, Crumbled
10 Black (or Kalamata) Olives, Minced
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Red Wine Vinegar
1 Teaspoon Dried Oregano
1 Teaspoon Garlic, Minced
3 Cups Broccoli Slaw (Store Bought or Homemade)
2 Plum Tomatoes, Sliced 1/8 Inch
Ground Black Pepper
For the Broccoli Slaw
Either purchase this slaw already prepared at your grocery store or make it yourself. To make it yourself, use these ingredients:
4 Full Broccoli Stems, Peeled & Julienned
3 Medium Sized Carrots, Peeled & Julienned
1 Cup of Red Cabbage, Finely Chopped
There’s room for enhancement in this recipe. For my next few preparations, I think I’m going to add some balsamic vinegar and maple syrup or honey to the broccoli slaw. Those ingredients would add more of an enveloping flavor to the slaw.
Prepare the Spread
In a medium sized bowl, add the cream cheese (at room temperature), the feta cheese, the olives, the olive oil, the red wine vinegar, the oregano and the garlic.
Mix all the ingredients well and set the bowl aside for later use.
Prepare the Broccoli Slaw
If you’ve decided to go with the store bought slaw, just measure out about 3 cups and place it in a bowl. If you’ve decided to make the slaw yourself, prep the ingredients and do the same thing – measure out about 3 cups and place it in a bowl.
Slice the Tomatoes
At this point, go ahead and trim both ends off of both tomatoes and slice them into 1/8 slices.
Assemble the Wraps
Arrange the four wraps on your counter top. Then, divide the olive and feta spread among them. Smooth the spread all the way around each wrap until it almost meets the edges. Then, divide the broccoli slaw among the wraps and push it around until it’s uniform across the entire area. Finally, add the tomato slices in a single row across the center of each wrap and add a pinch of sea salt and ground black pepper across everything.
Finally, roll each wrap up tightly and cut in half. You’ll have to place each piece aside one another so they don’t come unrolled. You could do that or use a few toothpicks to achieve the same effect.
The Final Wrap
I like these wraps. They’re perfect for lunch or dinner. Personally, I’d save them for dinner because, even though you wouldn’t think it, they’re quite filling. Enjoy!
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