All Wrapped Up: Pitas, Fajitas, and Other Sweet and Savory Roll Ups

Overview

By taking any flat, foldable food—pitas, flour tortillas, Armenian lavash, lettuce leaves, and even refrigerated biscuit dough—Brown shows how to wrap it around the filling of your choice to create a ready-in-minutes meal any time of day. All Wrapped Up is filled with clever suggestions for brunch and breakfast wraps, for using leftovers or deli ingredients, for cold wraps, for instant meals, and plenty of other ways to wrap up great taste in minutes.
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Overview

By taking any flat, foldable food—pitas, flour tortillas, Armenian lavash, lettuce leaves, and even refrigerated biscuit dough—Brown shows how to wrap it around the filling of your choice to create a ready-in-minutes meal any time of day. All Wrapped Up is filled with clever suggestions for brunch and breakfast wraps, for using leftovers or deli ingredients, for cold wraps, for instant meals, and plenty of other ways to wrap up great taste in minutes.
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Editorial Reviews

From Barnes & Noble
Wrapped sandwiches, the latest culinary trend, are a great new option for healthy and satisfying one-dish meals. Of the several books on wraps that have been released, All Wrapped Up has the most interesting collection of recipes, including wraps for not just lunch and dinner but also breakfast, brunch, even dessert. Some of the wraps call for flour tortillas, others for pita bread, prepared dough for calzone-style wraps, or even rice-paper wrappers. From a simplified, moo-shu inspired filling with Chinese flavorings to Bananas Foster Roll Ups, the recipes in All Wrapped Up are almost as much fun in the kitchen as they are at the table.
Library Journal
Wraps are one of the latest culinary trends, turning up on the menus of upscale restaurants and hotly promoted at fast-food outlets. Each of these books offers 100 imaginative recipes for these "new" sandwiches, from Thai Cucumber and Pork Wraps (Brown) to Wrap-tatouille (Cotler) to Bananas Foster Roll Ups (Brown). Brown's collection is somewhat more unusual, including separate chapters on breakfast/brunch and dessert wraps; Cotler has a longer introduction, on techniques and ingredients, and includes low-fat variations and make-ahead tips with most recipes. But there's little overlap between the two, and each has its own appeal. If you want just one, the first choice is probably Brown's All Wrapped Up, with its somewhat more diverse types of wraps; larger collections could add both titles.
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Product Details

  • ISBN-13: 9780767901376
  • Publisher: Broadway Books
  • Publication date: 2/9/1998
  • Edition number: 1
  • Pages: 160
  • Product dimensions: 7.02 (w) x 7.03 (h) x 0.46 (d)

Meet the Author

Ellen Brown, the first food editor of USA Today, is the author of Gourmet Gazelle Cookbook, winner of an IACP award.  She is also Managing Partner of Brown & Whiting, a food marketing and public relations firm.  She lives in Nantucket, Massachusetts.
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Read an Excerpt

Garlicky Shrimp with Yellow Rice

This easy shrimp wrap is based on a Spanish tapa, one of the "little dishes" served in bars throughout Spain, enjoyed with a predinner glass of sherry. The shrimp are ready in minutes, and the spicy, garlicky juices become a sauce for the rice.

Serves 6

Suggested wrappers: Armenian lavash or eight-inch flour tortillas

3/4 cup olive oil
1/4 cup coarsely chopped garlic
1 tablespoon paprika
1/4 to 1/2 teaspoon dried red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley
3 plum tomatoes, cored, seeded, and diced
3 tablespoons sliced pimiento-stuffed green olives
One 5-ounce package yellow rice, cooked according to directions, hot

1. Heat the olive oil in a large sautÚ pan or skillet over medium heat. Add the garlic, and sautÚ for 1 minute, stirring constantly, or until the garlic has begun to brown. Add the paprika and red pepper flakes, and sautÚ for 30 seconds. Raise the heat to medium high, and add the shrimp. SautÚ for 2 to 3 minutes, or until the shrimp have turned pink. Season with salt and pepper to taste, and stir in the parsley.

2. Stir the tomatoes and olives into the rice.

3. Place the wrappers on a counter, and spoon a portion of rice on one edge of each, leaving a 1 1/2-inch border on both sides. Tuck the sides over the filling, and roll wrappers firmly but gently, beginning with the filled edge. Cut in half on the diagonal, and serve immediately.

Note: The rice can be prepared up to a day in advance and refrigerated, tightlycovered with plastic wrap. Reheat it in a microwave oven or over low heat.


Gazpacho Wrap

While gazpacho is really a soup, for years I have been making it more and more chunky and less pureed. So the next logical step is to not chop the soup ingredients at all, and serve the crunchy and garlicky-flavored vegetables as a wrap.

Serves 6

Suggested wrappers: 10-inch flour tortillas or pita bread

1 medium Bermuda or other sweet white onion, peeled, halved, and thinly sliced
2 cucumbers, peeled, seeded, and cut into long spears
1 green bell pepper, seeds and ribs removed, cut into long, thin slices
1 red bell pepper, seeds and ribs removed, cut into long, thin slices
6 medium to large tomatoes, peeled, seeded, and cut into thin wedges
5 garlic cloves, peeled and minced
2 teaspoons finely chopped jalape±o pepper or 1 teaspoon Tabasco sauce
1/4 cup sherry or red wine vinegar
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves (optional)
Romaine or Boston lettuce leaves

1. Combine the onion, cucumbers, green and red bell peppers, and tomatoes in a large bowl. Combine the garlic, jalape±o, vinegar, and salt and pepper to taste in a jar with a tight-fitting lid, and shake well. Add the olive oil and cilantro, if used, and shake again. Pour the dressing over the vegetables, and toss well to coat.

2. Place the tortillas on a counter, and place a lettuce leaf and a portion of salad along one edge of each, leaving a 2-inch margin on both sides. Tuck in the sides to enclose the filling, and roll the tortillas firmly but gently, beginning at the filled edge. Cut in half on the diagonal, and serve immediately.

Note: If using pita bread, line the thin side of each pocket with a lettuce leaf, and then stuff in the salad. This salad improves in flavor if made a few hours in advance and refrigerated, tightly covered. Use within 6 hours, and do not make the wraps in advance.


Vermont Quesadillas

Sharply flavored Cheddar cheese is one of the few savory foods that work with sweets. In the same way that a slice of Cheddar on top of apple pie is appealing, so is this breakfast quesadilla, which combines cheese with sweet spiced apples and salty ham.

Serves 6

Vegetable oil spray
3 tablespoons unsalted butter
3 Golden Delicious apples, peeled, cored, and thinly sliced
1/4 cup sugar
1/2 teaspoon apple pie spice or 1/4 teaspoon cinnamon and a pinch of nutmeg and allspice
Six 6-inch flour tortillas
1/2 pound thinly sliced honey-baked ham
1 1/2 cups grated Cheddar

1. Preheat the oven to 450        F. Cover a baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.

2. Place the butter in a large skillet and melt it over medium heat. Add the apples, and sprinkle them with the sugar and apple pie spice. Cook over medium high heat for 5 to 7 minutes, stirring frequently, or until the apples are soft and slightly browned. Set aside.

3. Arrange the tortillas so that they are half on the baking sheet. Place a layer of ham on the side of the tortilla resting on the baking sheet, and top with a portion of spiced apples. Sprinkle 1/4 cup cheese on top of the apples on each tortilla, and then fold the untreated side over the filling. Press gently with the palm of your hand or a spatula to enclose the filling. Space the quesadillas evenly on the baking sheet, and spray the tops with vegetable oil spray.

4. Bake the quesadillas in the preheated oven for 5 minutes. Turn them gently with a spatula, and bake for an additional 5 minutes, or until they are browned. Remove the pan from the oven, and allow them to sit for 2 minutes. Cut each in half, and serve immediately.

Note: The apples can be prepared up to 2 days in advance and refrigerated, tightly covered. There is no need to reheat them before assembling and baking the quesadillas.


Ice Cream Sundae Burritos

What combination of ingredients comprises the perfect ice cream sundae is a matter of personal preference, so here's a general procedure for how to create a hand-holdable sundae. Ice cream, sauce, and toppings are all included.

Serves 6

Six 10-inch flour tortillas
1 1/2 cups thick ice cream sauce or fruit jam
1 cup sundae toppings such as chopped nuts, sliced fruit, broken-up candy bars, or cookie crumbs
1 1/2 pints ice cream (any flavor of your choosing)
Vegetable oil spray or melted butter
6 tablespoons sugar

1. Spread the tortillas on a counter, and spread 1/4 cup sauce in the center of each tortilla. Using scissors, cut away the cartons from the ice cream, and then cut the ice cream vertically into six pieces. Place one ice cream quarter on top of the sauce in the tortilla, and sprinkle with any additional ingredients desired.

2. Fold the ends of the tortilla over the filling, and then roll the burrito. Place the burritos in the freezer for a minimum of 1 hour, or until very hard.

3. Just prior to serving, turn on the oven broiler. Preheat only until the broiling element is glowing and hot. Line a broiler pan with heavy-duty aluminum foil, and place the burritos on top of the foil. Spray with vegetable oil spray or brush with melted butter. Sprinkle 1/2 tablespoon sugar on top of each burrito, and place the pan 6 inches from the broiling element. Broil for 1 to 1 1/2 minutes, or until the sugar is lightly browned. Gently turn the burritos with tongs, spray or brush with oil or melted butter, and sprinkle with the remaining sugar. Broil until browned on the other side. Serve immediately.

Note: The burritos can be frozen for up to 3 days before broiling.
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