Here are some more ideas using wraps that can get you through the “there’s nothing to eat in this house” kvetches.
This week, we feature four great recipes from Sima Kazarnovsky using wraps. Here are some more ideas using wraps that can get you through the “there’s nothing to eat in this house” kvetches.
Not exactly collecting frost in my freezer but rather forgotten in my pantry is usually a box of Ortega hard-shell corn tortillas. The fleishig variation might feel a little stale, so here’s a dairy option for you. In an oven-to-tableware or disposable pan, line up the shells so they’re all holding the others up snugly. You should be able to fit about ten of them into a 9×13. Fill as you wish, but we liked tomato sauce, cheese, kalamata olives, banana pepper rings, finely chopped tomatoes, and onions. Top with an abundance of cheese, broil or bake at a high temp for a few minutes, and watch them ask for seconds!
I’m not sure if you’ve noticed this pattern, but my kids really go for shawarma chicken in all types of variations. For a meal in one, I sometimes like to load it up in a wrap. I use a white flour tortilla, which I toast on the stove over an open flame for 60 seconds on either side, just until it picks up a bit of char. Then I add shawarma chicken, lots and lots of fried onions, sliced beefsteak tomatoes, avocado (for the kids who like it), often sliced cucumbers or pickles or both, and — provided they are in my fridge — pickled turnips.
Oh! And a very crispy lettuce. If I can’t get a hard-ribbed romaine, I go for iceberg. Before you say, “How plebeian,” realize that it’s the only thing that delivers on the crisp crunch aspect, so it definitely has a place here.
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