I have grown to love wraps. For breakfast {scrambled egg with salsa}, lunch or even dinner {hey, when your husband works night-shift…your kids just don’t get roast chicken}.
It all started at a Pampered Chef party several years back when the hostess created the most incredible wrap I had ever tasted out of sliced turkey, grated carrot, spring onions, green pepper, spinach and…here’s the drool-inducing part…cream cheese mixed with pineapple preserves. Oh. My. Giddy aunt.
Let me just say…I love cream cheese. You could mix it with spackling and it would still taste good! I would eat the stuff on everything if it wouldn’t result in me requiring my own zip code.
I digress {as usual}.
I fell in love with sandwich wraps and have been wrapping all sorts of things ever since. It helps that my hubby and kids have fallen for them too {great way to introduce the words “horizontal” and “vertical”, as in…”make sure you hold it horizontally…if you hold it vertically, all the good stuff will fall out!”}.
My latest fav, which we’ll call the Beach Wrap – inspired by the highly addictive ‘beach club’ at Jimmy Johns – was loaded with this deliciousness:
- cream cheese {smeared – liberally, if you’re me – at one end; sealing the tortilla}
- avocado
- turkey breast
- romaine lettuce
- green pepper
- tomato
- carrots
- sprouts {that we just recently learn how to grow ourselves}
SO GOOD!
We even create ‘dessert wraps’ now and then…boasting peanut butter, nutella & banana slices. Holy moly, these are scandalously decadent. As a side note: nutella should be honored with a blog all it’s own. The stuff is so good it should be illegal. Or something.
Like I said…we’re totally into wraps!
{and that’s a wrap}
