California Veggie Wraps Food

CALIFORNIA ROLL WRAPS

Steps:

• Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.

CALIFORNIA WRAP SANDWICH

Steps:

• Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.
• Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.

CALIFORNIA VEGETABLE WRAPS

Steps:

• Spread tortillas with hummus. Top with vegetables.
• Drizzle with vinegar and sprinkle with salt and pepper. Roll up like burritos.

CALIFORNIA VEGGIE WRAPS

Steps:

• Arrange the whole wheat tortillas on a clean surface. Spread a tablespoon of cream cheese on each tortilla. Top each tortilla with 1/2 cup of lettuce, 1/4 cup of shredded carrots, 1/4 cup of sprouts, 1/4 of the avocado slices, and 1/4 of the bell pepper slices. Sprinkle each tortilla with 2 tablespoons of shredded cheese. Carefully roll up each wrap, tucking in the ends (as best as you can). Secure each half with a toothpick, and then slice in half on a diagonal.