By Fall is filled with tailgates, cycling, hikes and more. And wraps are the perfect pick for all your outdoor activities.
Grilled Chicken, Avocado and Veggie Wrap with Roasted Red Pepper and Lime Spread
2 large limes (or 3 small ones)
1 cup of roasted red peppers
1 cup sour cream
1 cup good mayonnaise
5 fresh garlic cloves or 1 tablespoon granulated garlic
½ teaspoon kosher salt
1 large, fresh avocado
2 large carrots
1 large cucumber
½ small red onion
2 large grilled chicken breasts (or 1 package of store-bought grilled chicken strips)
4 large tortillas or sandwich wraps
At Home Before The Trip:
Make the Roasted Red Pepper and Lime Spread: Zest and then juice both limes. Add zest and juice to a blender or food processor along with the roasted red peppers, sour cream, mayonnaise, garlic and kosher salt. Blend or process until smooth, place in an airtight container and refrigerate. This tastes better when made a day ahead.
Shred carrots, slice cucumber and red onion. Place all three in individual bags for the cooler, along with your cooked, sliced chicken breasts, avocado and prepared roasted pepper spread. Bring the avocado whole as it will turn a yucky color when exposed to air.
On The Trip:
Smear red pepper spread on your four tortillas or sandwich wraps, slice and add the avocado. Top with shredded carrots, red onion, cucumber and grilled chicken strips. Roll it up and eat it!
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Smoked Turkey, Green Apple, Strawberry and Swiss Wrap with Marinated Red Onion and Maple Mustard
½ cup Dijon mustard
1/3 cup good maple syrup
1 cup sour cream
½ teaspoon kosher salt
1 large granny smith apple
8 fresh strawberries
½ small red onion
½ cup good bottled Italian salad dressing
4 slices of Swiss cheese
¾ pound of sliced, smoked turkey breast
4 large tortillas or sandwich wraps
At Home Before The Trip:
Make Maple Mustard: Combine Dijon mustard, maple syrup and sour cream in a bowl and whisk until smooth. Place in airtight container and refrigerate. Best when made a day ahead.
Marinate red onion: Slice the onion. Place in airtight container, add Italian dressing and shake vigorously. Let sit in refrigerator for a few hours or overnight.
Slice the strawberries, place in a sandwich bag and refrigerate.
On The Trip:
Spread tortillas or wraps with maple mustard. Add turkey breast, Swiss cheese, strawberries and marinated onion. Slice apple and place on top of the onion. Roll it up and enjoy!
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Fresh Lemon Hummus Wrap with Kalamata Olives, Feta, Red Peppers and Fresh Kale
2 cups of hummus (roasted garlic flavor)
2 lemons
1 fresh red, yellow or orange bell pepper
¾ cup pitted kalamata olives
¾ cup crumbled feta cheese
Several fresh kale leaves
4 large tortillas or sandwich wraps
At Home Before The Trip:
Make the Fresh Lemon Hummus: Zest and then juice both lemons. Whisk juice and zest into hummus and put in an airtight container in the refrigerator.
Roll the kale leaves and slice thinly. Place in a sandwich bag and refrigerate
Slice bell pepper thinly, put in sandwich bag and refrigerate
On The Trip:
Spread tortillas or sandwich wraps with the lemon hummus. Top with roasted red peppers, olives, feta and fresh kale. Roll it up and dig in!
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Veggies and Dip!
Depending on which recipes you decide to use for your adventure, you will have extra fresh lemon hummus, maple mustard or roasted red pepper and lime spread. Make sure you bring it all, because all three of them will make a great dip for fresh vegetables. Prep all of the veggies ahead of time and place in individual bags.
Vegetable Suggestions:
Radishes (leave the tops on for a “handle’)
Thickly sliced green or colored bell peppers
Carrot and celery sticks
Broccoli and cauliflower florets
Asparagus
String beans
Sugar snap peas
Fennel wedges
Scallions
Jicama sticks sprinkled with lemon juice
Cherry tomatoes
Belgian endive leaves
Cucumber
Kohlrabi (peel away the outer skin before slicing into thin rounds or cutting into sticks) v
Chef Liz operates Catalpa Restaurant in Arrow Rock. She has garnered multiple restaurant and chef of the year awards in Feast Magazine and Rural Missouri.
