Wrap It Up

DITCH THE LOAF FOR PITA, LETTUCE, & TORTILLAS

BY JENNIFER BAJSEL

BUFFALO CAULIFLOWER LETTUCE WRAPS

SERVINGS: 4-6 | PREP: 20 MIN. | COOK: 40 MIN. | TOTAL: 1 HR.

INGREDIENTS: 1 head cauliflower, cut into florets | 1⁄4 cup all-purpose flour | 1⁄4 cup rice flour | 2 Tbsp. cornstarch | 1 Tbsp. garlic powder | 2 tsp. chili powder | 1 tsp. paprika | 2⁄3 cup water | 1 cup buffalo sauce | 2 Tbsp. butter, melted | 1 head butter lettuce | 1 pkg (10 oz.) shredded carrots | 1 bunch celery | 1 red onion | 5 oz. crumbled blue cheese or salad dressing (optional)

DIRECTIONS: PREHEAT oven to 425°. PREPARE a baking sheet with parchment paper, grease and set it aside. WHISK together flour, cornstarch, garlic powder, chili powder, paprika and water. CUT cauliflower into bite-size florets. TOSS cauliflower in batter. Spread battered cauliflower onto the baking sheet. BAKE for 25 minutes, turning the cauliflower over halfway through. DICE celery and onion while baking cauliflower and set aside. CLEAN and dry lettuce leaves. MELT butter in a small saucepan and stir in buffalo sauce. REMOVE cauliflower from the oven and baste with buffalo sauce until coated. BAKE for another 15 minutes until crisp. LAYER lettuce wrap with cauliflower, carrots, celery and onion. SPRINKLE with blue cheese or drizzle with either blue cheese or ranch dressing. Serve immediately.

TIPS & TRICKS: If cauliflower gets soft, reheat in the oven or air fryer until crisp again.

SALMON & GOAT CHEESE PITA

SERVINGS: 4 | PREP: 15 MIN. | COOK: 0 MIN. | TOTAL: 15 MIN.

INGREDIENTS: 1 pkg. pita bread | 12 oz. smoked salmon, filet or sliced | 4 oz. herb goat cheese | Whole grain mustard | 5 oz. arugula | 2 Roma tomato, sliced | 1⁄2 English cucumber, sliced | Extra virgin olive oil | Salt & pepper

DIRECTIONS: PLACE CUT the pita in half. Spread goat cheese on one half and mustard on the other. LAYER with arugula, salmon, cucumber, and tomato. DRIZZLE with olive oil and season with salt and pepper. SERVE with your favorite chips or veggie sticks.

TIPS & TRICKS: Purchase pita pockets that are already sliced open or fold them in half if they are too thin to cut.

MEDITERRANEAN SPINACH WRAP

SERVINGS: 2 | PREP: 30 MIN. | COOK: 25 MIN. | TOTAL: 55 MIN.

INGREDIENTS: 1 pkg. chicken breasts | 1 lemon, juice squeezed | 2 Tbsp. extra virgin olive oil | 1 Tbsp. garlic powder | 1 tsp. paprika | 2 tsp. oregano | 1 tsp. salt | 1⁄2 tsp. black pepper | 1 pkg. spinach tortillas | 10 oz. hummus or tzatziki | 5 oz. pkg. baby spinach | 10 oz. cherry tomato | 1 English cucumber | 1 red bell pepper | 8 oz. feta cheese

DIRECTIONS: PLACE chicken in a medium bowl. ADD lemon juice, olive oil, garlic powder, paprika, oregano, salt, and pepper. MIX to coat chicken breasts. COVER and let the chicken marinate for 20 minutes. PREHEAT oven to 350 degrees. PREPARE a baking sheet with parchment paper, grease it, and set it aside. PLACE chicken on the baking sheet and bake for 25 minutes. REMOVE from oven, cover, and let it rest. CUT cherry tomatoes, slice cucumbers, and bell pepper. SPREAD hummus or tzatziki (or both) on the tortilla. LAYER with spinach, tomato, cucumber, bell pepper, and feta. SLICE cooled chicken and add to tortilla. FOLD the tortilla into a roll and cut it in half. SERVE with salad or veggie sticks with hummus on the side.

TIPS & TRICKS: Buy a large enough tortilla for wraps. Keep slices similar in size and shape. Place fillings toward the center of the wrap; folding in the sides is optional.