Monday, March 17, 2008

Wrap it up

I didn't feel like doing the whole traditional St. Patrick's Day corned beef and cabbage dinner so I made Grilled Reuben Wraps instead.

Boar's Head (the only cold cuts I buy) sliced Corned Beef, Swiss Cheese, Sauerkraut, a dab of Thousand Island dressing wrapped it in a Mission Brand Carb Balance Whole Wheat Fajita Size Tortilla and grilled it on George Foreman Grill till bubbly and toasty.


Here's some other wraps I made recently...


Mission Brand Carb Balance Whole Wheat Fajita Size Tortilla, a smear of Pesto Sauce, slice of Chicken, slice of CoJack Cheese, and fresh Spinach leaves. Grilled.


Mission Brand Carb Balance Whole Wheat Fajita Size Tortilla, a smear of Pesto Sauce, slice of Roast Beef, slice of Swiss, and fresh Spinach leaves and grilled till the cheese is all melty and gooey and the tortilla is crisp.

The George Foreman Grill is great for wraps. It's basically a panini press but slightly slanted. I use the drip tray that comes with it, flip it over and place it under the front feet of the machine to make it flat and even.

Looking for other wrap ideas or the 411 on the tortillas I use...

Check out the Eggface Master Wrap List.

2 comments:

SummerTulip said...

HOW did I never think to use my Forman grill as a panini maker! I feel like a "big bdumb" right now! I've been making a lot of quesadillas because we have a machine for that ... but this is WAY better!

Thanks for the tips! I'll be praying for a safe and uneventful "vacation" to Mexico for you!

Anonymous said...

I have a great wrap for ya. Get proscutto and mozzarella cheese. Grill it then dip it in some light Newmans Own Balsalmic Vinagret dressing. Very good. Also the italian cold cuts combo is good its got pepperoni, mortdallea and some other stuff. I dont eat that one much because Im afraid of the fat content.

Melissa
AKA Katykmom