201 warm and wrap Recipes

fat free sour cream, fat-free mayonnaise, hidden valley ranch fiesta ranch dressing mix, turkey bacon, cooked & chopped, chicken, cooked & shredded (leftover works great !), shredded lettuce, mozzarella cheese (can use any kind !), whole wheat tortilla, warmed

fresh asparagus spears, stone-ground mustard, fat-free mayonnaise, maple syrup, whole wheat tortilla (8 inches), warmed, sliced deli turkey, ripe avocado, peeled and sliced, turkey bacon strip, diced and cooked, shredded lettuce, pepper

lemon aioli sauce, mayonnaise, lemon, juiced, lemon zest, garlic, minced, roasted asparagus, asparagus , bottom 1 inch trimmed, sea salt to taste, pancetta-wrapped haddock, haddock fillets, extra-virgin olive oil, cracked black pepper, crushed dried rosemary, pancetta bacon , or as needed - divided, white wine, warm water , or as needed

onion, chopped, red bell pepper, chopped, frozen corn, thawed, olive oil, johnsonville chipotle monterey jack cheese chicken sausage, chopped, lemon juice, flour tortillas, warmed, refried beans (optional), shredded monterey jack cheese, shredded lettuce

vermicelli mung bean noodles (these are made out of green mung bean, and are dry white noodles you will find in the asian aisle at), warm water, ground pork, shrimp, carrots, onion, black pepper, sugar, salt, eggs, egg roll wrap (enough for approx 50 egg rolls), vegetable oil

skinless, boneless chicken breasts, water, cooked rice, ranch-style salad dressing, buttermilk, all-purpose flour, salt, ground black pepper, vegetable oil, flour tortillas, shredded lettuce, tomatoes, chopped

flour tortillas (10 inches), sliced deli ham, shredded swiss cheese, chopped lettuce, tomato, seeded and diced, diced cucumber, chopped green pepper, green onions, chopped, mayonnaise, milk, sugar, prepared mustard, celery seed

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

crabmeat (alaskan king, snow or dungeness, out of shell and thawed), whole wheat tortillas (warmed ), brie cheese (diced ), tomato (diced ), cooked bacon, mayonnaise, fresh dill (chopped )

lean ground buffalo (bison), prepared refried beans, chopped fresh cilantro or 1 tbsp dried cilantro, taco seasoning, chopped pickled jalapeno pepper, avocado, peeled and pitted, prepared salsa (mild, medium or hot ), garlic clove, pressed, whole-grain tortillas (warmed ), shredded romaine lettuce, shredded reduced-fat monterey jack pepper cheese, lime, cut into 4 wedges

ginger, peeled, serrano chile pepper, halved, seeded and roughly chopped, onion, roughly chopped, ground cumin, kosher salt, low-fat plain yogurt, fresh lime juice, chopped fresh cilantro, vegetable oil, shredded rotisserie chicken, skin removed, carrots, shredded, naan bread or pocketless pita, warmed, potato chips , for serving (optional)

beef top round, barbecue seasoning, olive oil, beef broth, fresh thyme, tomato-flavored tortillas (or flour tortillas, if not available), jarred cheese sauce, warmed, head iceberg lettuce, shredded, mild giardiniera (mixed pickled vegetables), chopped, cherry peppers , quartered lengthwise

mayonnaise, lemon juice, fresh, cumin, oregano, honey (warmed slightly ), jalapeno peppers , halved lenghwise, seeds removed and discarded, goat cheese, soft, prosciutto , cut in half lengthwise, olive oil

ground lean pork, green onions, chopped, egg, lightly beaten, fresh parsley, chopped, orange peel, finely minced, cumin, freshly ground salt, ground pepper , to taste, sugar, active dry yeast, warm water (105 to 115 degrees ), all-purpose flour, salt, butter, room temperature (1 stick), milk, room temperature, leg of lamb, trimmed and boned, butter, softened, garlic cloves, minced (or pressed ), salt, fresh ground pepper, dried rosemary, crushed, egg yolk, milk

flour tortillas, sliced deli ham, shredded swiss cheese, shredded lettuce, tomato, seeded and diced, diced cucumber, chopped green peppers, green onions, chopped, light mayonnaise, milk, sugar, prepared mustard, celery seed

tortillas, shredded swiss cheese, sliced deli ham, chopped lettuce, tomato, seeded and diced, diced cucumber, mayonnaise, milk, sugar, prepared musard, celery seed

boneless chicken breast, cut in 1-inch pieces, cornstarch, soy sauce, divided, white wine, divided, eggs, beaten, bean sprouts, green onions, sliced, flour tortillas, vegetable oil, divided, hoisin sauce

warm water, spring roll wraps, eight 5-oz salmon fillets, olive oil, salt, white pepper, clarified butter, sob noodles and cucumber salad, spicy orange beurre blanc, sob noodles, cucumbers, peeled, halved, seeded, sliced 1/16-inch, salted and squeezed, japanese vinaigrette, dashi, sesame seeds, japanese vinaigrette, white vinegar, mirin, rice vinegar, soy sauce, sesame oil, sugar