Being as we are now in the thick of it with the temperature and the humidity and no one wants to cook, let alone eat hot or heavy food, the call for light fare is as clear as a dinner bell. Salads are the standby of course, but maybe we want a change after a week’s worth of Nicoises and Greeks, Cold Sesame Noodles and Herbed Grains. Or maybe we’d be happy just to be tricked into thinking that it’s not salad. Enter the wrap. Not your ordinary doughy wrap, mind you. These are wrapped with vegetables. I used chard and spinach, as well as thinly sliced and blanched zucchini, and hollowed out cucumber (okay, that’s technically stuffed). For fillings I raided the fridge and found black pepper goat cheese, leftover brown rice, some green beans and asparagus, tapenade, dried tomatoes, avocado, and eggs (which I turned into a thin omelet). There is also a fruited version with mango and feta.
A few notes……For wrapping purposes, it helps to blanch the chard, just in and immediately out of the boiling water. Ditto the zucchini, but for a bit longer. The goat cheese helps hold things together and I suppose if you wanted it to be dairy-free, you could use avocado or almond butter. The wrap with the omelet is tied with some strings that I removed from celery….works pretty well.
Have fun dreaming up other possibilities and try to keep cool.
A HOST OF HOSTAS