I love wraps, and the Nine Days is an awesome time to work on – and eat! – them. First of all, they are easy to eat. Second, they are so flexible in terms of ingredients. Have a favorite roast vegetable? It can go in your wrap. Have a favorite dip? Roasted garlic? Baba ganoush? Spinach dip? Roasted red pepper dip? They can go in your wrap! Wraps can be made from whatever you have on hand; you can certainly make a peanut butter and jelly wrap or a cream cheese with cucumbers one. You can wrap your wrap like a cylinder or like a burrito. Wraps are quick, filling, and easy to take with you on a hike.
Roasted Red Pepper Dip
Cut red peppers into four
sections. Roast on the grill or in the oven. Remove any blackened skin. Cool and puree. Add a little salt and
you’ve got an amazing dip.
Roasted Veggie Wrap
1/2 c. hummus, store bought or
homemade
2 roasted red peppers, deseeded,
sliced, and roasted
1 zucchini, roasted and sliced
1 red onion, sliced and roasted
1/2 c. lettuce
4 spinach wraps
salt and pepper to taste
Gather all the
ingredients. Spread the hummus on the tortillas. Layer the zucchini, red
pepper, onion, and lettuce on each tortilla, in whatever way you like. Sprinkle
each wrap with salt and pepper. Roll the tortilla from one edge, until it looks
cylindrical. Makes 4
Fire Roasted Corn Salsa
I love throwing my corn on the
cobs on the grill – with the husks on – and letting them steam (in the indirect
heat of the grill). For this recipe, I am taking the husks off, so that the
corn gets blackened (but not burnt). By the way, this salsa goes amazingly in a
wrap.
2 plum tomatoes, diced
1/3 c. diced red onion,
3 T. lime juice
1 tsp. garlic powder
1 tsp. coriander
4 ears of corn, husk and silk
removed
2 T. oil
Salt and pepper to taste
Combine tomatoes,
onion, lime juice, garlic powder, and coriander. Coat corn with the
oil. Place corn on a preheated grill and cook, turning every 3 minutes
until corn is charred (about 15 minutes total). Transfer to a cutting board and
let cool. Cut kernels from the cob. Add to the tomato onion mixture
and stir until well combined. Season with salt and pepper.
Salmon Fish Tacos
Once you have the grill going, you
might as well use it to grill some salmon. I keep the skin on my salmon;
it helps the salmon stay together. I also put the salmon on sprayed tin foil –
so that the salmon won’t fall apart into my coals. If you have a basket flipper
or a fish basket to grill with, hooray!
1/4 c. oil
1 T lime juice (plus lime wedges
for garnish)
2 tsp. coriander
1 tsp. garlic powder
1 tsp. salt
6 six-ounce salmon fillets with
skin on
2 grilled red peppers, deseeded
1 sliced onion, grilled
8 to 10 hard or soft tortillas
1 avocado, diced
Corn salsa
1/2 c. sour cream
Mix the oil, lime
juice, coriander, garlic powder, and salt in a mixing bowl. Brush this
marinade on the salmon. Place in the basket or flipper or on the sprayed
tin foil skin side up. Grill the salmon for 4 minutes. Flip so skin side is now
down, and grill an additional 4 minutes. Remove the salmon from the grill,
remove the skin, and transfer to a plate. Flake gently.
Place the
tortillas (soft ones only) on the grill for about 15 to 20 seconds per side. Stuff
each tortilla with the salmon and your desired toppings. Serve with lime wedges,
and enjoy!
Bracha Shor loves hearing from you. Contact
her at bshor@sweetandgoodcatering.com.
You can get
more inspiration by following me on LinkedIn @Janinne
