wrap recipes

- salt and pepper to taste
- 3 teaspoons olive oil
- 1/4 cup Honey Mustard
- 1/4 cup Miracle Whip
- 2 lemons - juiced
- 8-10 medium sized tortilla wraps
- 1/2 cup chopped Jicama
- 1 Vidalia Onion, chopped
- 2 cups Purple seedless grapes, halved
- 2 Avocados
- 3 Chicken Breasts

- 2 Tab. Candied walnut pieces
- 1 Teas. Balsamic Vinegar
- 1 Pear (Peeled and sliced)
- 1 Teas. Honey
- 2 Oz. Bleu Cheese (Crumbled)
- 1 Cup Sour Cream
- ¼ Teas. Fresh Ground Black Pepper
- ½ Teas. Salt
- ½ Cup All purpose Flour
- ½ Cup Walnut Pieces crushed
- 2 Tab. Olive Oil
- 4 Red Leaf Lettuce Leaves
- 4 Large Whole Grain Sandwich Wraps
- 8 Chicken Tenders (Pounded Thin)

- Cilantro sprigs for garnish
- 1/4 cup sliced green onions
- 2 cups shredded lettuce
- 1 cup sour cream
- 1 cup shredded cheddar, jack cheese blend
- Chipotle glaze ( recipe in the instructions)
- 4 10 in flout tortillias
- Mexican spice mix
- 1/4 cup lime juice
- 1/2 tsp seasoned pepper
- 1 1/2 cup peanut oil
- 2tsp salt
- 1lb. skinless chicken breast

- 1 lime cut into wedges
- 1 lemon cut into wedges
- Cilantro sprigs, garnish
- 2 1/2-3 cups shredded lettuce
- 6 whole-wheat soft tortillas, large
- 1 cup small black olives, diced
- 2-cups avocado, 1/2 inch cubes
- 8 ounces sour cream
- 1/4 cup cilantro, chopped fine
- 2 large shallots, chopped
- 3 large cloves of garlic, minced
- 1/4-teaspoon pepper
- 1/2-teaspoon salt
- 1/4-teaspoon paprika
- 1/2-teaspoon chipotle adobo sauce
- 1/4-cup tequila
- 1/8-cup limejuice
- 1/8-cup lemon juice
- 1/8-cup extra virgin olive oil
- 1 1/2 chorizo links, chopped
- 1 1/2 pounds boneless, skinless chicken breast halves cut 1/2-inch cubes

- 1 lime cut into wedges
- 1 lemon cut into wedges
- Cilantro sprigs, garnish
- 2 1/2-3 cups shredded lettuce
- 6 whole-wheat soft tortillas, large
- 1 cup small black olives, diced
- 2-cups avocado, 1/2 inch cubes
- 8 ounces sour cream
- 1/4 cup cilantro, chopped fine
- 2 large shallots, chopped
- 3 large cloves of garlic, minced
- 1/4-teaspoon pepper
- 1/2-teaspoon salt
- 1/4-teaspoon paprika
- 1/2-teaspoon chipotle adobo sauce
- 1/4-cup tequila
- 1/8-cup limejuice
- 1/8-cup lemon juice
- 1/8-cup extra virgin olive oil
- 1 1/2 chorizo links, chopped
- 1 1/2 pounds boneless, skinless chicken breast halves cut 1/2-inch cubes

- 1 lime cut into wedges
- 1 lemon cut into wedges
- Cilantro sprigs, garnish
- 2 1/2-3 cups shredded lettuce
- 6 whole-wheat soft tortillas, large
- 1 cup small black olives, diced
- 2-cups avocado, 1/2 inch cubes
- 8 ounces sour cream
- 1/4 cup cilantro, chopped fine
- 2 large shallots, chopped
- 3 large cloves of garlic, minced
- 1/4-teaspoon pepper
- 1/2-teaspoon salt
- 1/4-teaspoon paprika
- 1/2-teaspoon chipotle adobo sauce
- 1/4-cup tequila
- 1/8-cup limejuice
- 1/8-cup lemon juice
- 1/8-cup extra virgin olive oil
- 1 1/2 chorizo links, chopped
- 1 1/2 pounds boneless, skinless chicken breast halves cut 1/2-inch cubes

- 1 lime cut into wedges
- 1 lemon cut into wedges
- Cilantro sprigs, garnish
- 2 1/2-3 cups shredded lettuce
- 6 whole-wheat soft tortillas, large
- 1 cup small black olives, diced
- 2-cups avocado, 1/2 inch cubes
- 8 ounces sour cream
- 1/4 cup cilantro, chopped fine
- 2 large shallots, chopped
- 3 large cloves of garlic, minced
- 1/4-teaspoon pepper
- 1/2-teaspoon salt
- 1/4-teaspoon paprika
- 1/2-teaspoon chipotle adobo sauce
- 1/4-cup tequila
- 1/8-cup limejuice
- 1/8-cup lemon juice
- 1/8-cup extra virgin olive oil
- 1 1/2 chorizo links, chopped
- 1 1/2 pounds boneless, skinless chicken breast halves cut 1/2-inch cubes

- 1 lime cut into wedges
- 1 lemon cut into wedges
- Cilantro sprigs, garnish
- 2 1/2-3 cups shredded lettuce
- 6 whole-wheat soft tortillas, large
- 1 cup small black olives, diced
- 2-cups avocado, 1/2 inch cubes
- 8 ounces sour cream
- 1/4 cup cilantro, chopped fine
- 2 large shallots, chopped
- 3 large cloves of garlic, minced
- 1/4-teaspoon pepper
- 1/2-teaspoon salt
- 1/4-teaspoon paprika
- 1/4-teaspoon chipotle adobo sauce
- 1/4-cup tequila
- 1/8-cup limejuice
- 1/8-cup lemon juice
- 1/8-cup extra virgin olive oil
- 1 1/2 chorizo links, chopped
- 1 1/2 pounds boneless, skinless chicken breast halves cut 1/2-inch cubes

- Organic onions, diced
- Organic tomatoes, diced
- Organic baby spinach leaves
- 6 oz. rice or soy pepper-jack ?cheese?
- 8 oz. hummus
- 4 organic tomato-basil wraps
- Garlic, diced
- Onions, chopped
- Paprika
- Portobello mushrooms

- 4 spinach tortilla wraps
- Salt and pepper, to taste
- Juice and zest of 1 lemon
- 3 Tbsp. capers
- 2 hearts romaine lettuce, chopped
- 1 1/2 tsp. vegan steak seasoning (try Montreal Steak Seasoning)
- 1 lb. extra-firm tofu, cut into 1/2-inch cubes
- 4 garlic cloves, crushed
- 1 tsp. red pepper flakes
- 4 Tbsp. olive oil