Veg Lite

Wrap & Roll

Rev up your lunches with these fresh twists on wrap sandwiches
Wrap & Roll

Who says a wrap has to be a big starchy thing that looks like a burrito and is loaded with fatty ingredients? We’ve reworked the concept to use an assortment of foldable edibles—rice paper wrappers, leafy greens, and sushi nori—that weigh in at a fraction of the calories of a tortilla. Filled with tasty combinations, these recipes let you liven up lunches without overloading on calories.

September 2009 p.40

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Ginger-Miso Yam Wraps

Ginger-Miso Yam Wraps

Not Yet Rated

Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.

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Mango-Avocado Rolls

Mango-Avocado Rolls

Vietnamese rice paper wrappers (also called báhn tráng) are easy to work with once you’ve moistened one or two and gotten a feel for how they soften up. You can also serve these wraps as appetizers by slicing them in half on the bias and serving them standing pointy-end up.

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Nori, Egg, and Potato Rolls

Nori, Egg, and Potato Rolls

Nori, the roasted sheets of seaweed used to make sushi, add a little extra something to a homey potato salad wrap.

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Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread

Not Yet Rated

This recipe uses both the leaves and the stems of Swiss chard. Soaked pecans make a creamy filling that’s packed with protein and antioxidants. For sturdier wraps, use a double layer of chard leaves.

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