I found this recipe, adapted slightly here, on a cherry orchard web site in 2013 (page no longer available).
I just got around to making the wraps and they are really good, quick to make and have some vegetables included along with the tangy dried cherries. I’ll be making these again.
*Instead of tortillas, I used some great flatbread I found in the deli section of my grocery store.
Dried Cherry Wraps
1/2 cup non-fat lemon yogurt
1 tablespoon honey Dijon-style mustard or honey-mustard dressing
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1-1/2 cups shredded cooked chicken (8 ounces)
1 cup dried tart cherries
1/2 cup peeled, seeded and chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onion
4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas*
Whisk together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture down the center of each tortilla or flatbread, leaving space all around for folding . Fold in top and bottom and fold over each side, placing wrap seam-side down on a plate. Cut into 3 portions. Serve chilled or at room temperature.
Yield: 4 servings
This dish is adapted from an internet recipe from several years ago. I no longer remember the source, but this makes a delicious light lunch with a lot of different textures and crunch going on. I highly recommend just a light drizzle of sesame oil – the mild, smoky flavor is wonderful.
- 4 burrito size wraps
- 6 oz. cream cheese, divided
- 2 cups cooked chicken breast, shredded
- Sesame oil for drizzling
- 2 green onions, chopped, including green part
- ½ cup red bell pepper, diced
- 8 oz. can of pineapple tidbits, drained*
- 8-10 oz. can of mandarin oranges, drained*
- ½ cup salted cashews
*Save the drained juice for other uses – too good to throw away. I always have a jar in the freezer to save bits of drained juice and just mix it together to use in gelatin desserts.
Place burrito wrap on a flat surface and spread burrito with ¼ of the cream cheese.
Add ½ cup of chicken breast, drizzle lightly with sesame oil. Add ¼ of green onions,
bell pepper, pineapple, oranges
and salted cashews.
Fold top and bottom of wrap, roll from one side to make a tight roll.
Cover with plastic wrap. Repeat with remaining three wraps. Refrigerate for at least 30 minutes.
When ready to serve, remove plastic wrap, place burrito on plate and cut in half on diagonal.
A few weeks ago when I posted a tuna wrap recipe, one of my blogger friends said she didn’t like tuna but wondered how something like deviled ham would work. That reminded me of a great ham salad recipe I found on Kelli’s Retro Kitchen and I put this wrap together using some good flavored leftover ham. I really enjoyed this lunch dish and thank both Susan and Kelli for the inspiration.
HAM SALAD WRAPS
- 1-½ cups diced ham (leftover Honey Baked Ham)
- ¼ cup mayonnaise
- 4 Tblsp. cream cheese
- 1-½ Tblsp. chopped pickle (used my homemade sweet/sour pickles)
- Scant ¼ tsp each garlic powder, cumin and smoked paprika
Pulse everything in food processor for slightly chunky consistency – don’t make puree.
- 4 burrito flour wraps (8 inches dia.)
- 4 large lettuce leaves
- 1 long cucumber, peeled and sliced thinly*
*Place cucumber slices in a bowl and cover with water. Stir in about 2 Tblsp. white vinegar and ½ tsp. granulated sugar. Add salt and pepper to taste.
To assemble the wraps:
Heat wraps in microwave for 8-10 seconds and place a wrap on each of four plates. Place a piece of lettuce on each wrap and spread ¼ of the ham salad down the center. Top with cucumber slices ….
…..and fold down each wrap at the top and bottom.
Roll from one side and place seam-side down on plate.
Cut each wrap on the diagonal into three portions.
Serve with additional cucumber slices.
This is an easy wrap that makes a nice, satisfying lunch any time. Other than warming the tortillas, there is no cooking required.
EASY TUNA DILL WRAPS
- Four 10-inch burrito-style flour tortillas
- Dill Sauce*
- Two 5-oz. cans white albacore tuna, drained
- One medium tomato, sliced
- 4 large pieces of lettuce
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- ½ tsp. dried dill weed (or 1 tsp fresh dill)
- ½ tsp. grated lemon peel
- 2 tsp. lemon juice
Whisk sauce ingredients in a small bowl until blended
To assemble wraps:
Warm tortillas in the microwave for about 10 seconds until they are pliable. Place a tortilla on a plate and spread with sauce to within one inch of edge. Spoon 1/2 can of drained tuna down center of tortilla.
Place a piece of lettuce and tomato slices on top of tuna.
Sprinkle with salt and pepper. Fold down top and bottom edges of tortilla….
…and roll tortilla from sides, placing seam-side-down on plate.
Slice completed wrap on the diagonal in three equal pieces.
Complete remaining wraps and serve immediately.
4 servings. If made ahead of time and refrigerated, microwave for a few seconds to soften tortillas.
There will be enough sauce to have a little bit for dipping, if desired.