| Here are some tips for getting the best tasting
wrap for your meal: Wrapolé® is best used warm. Heating on a griddle on each side for a
few seconds or microwaving for about 10 seconds will enhance the taste and folding of the
wrap. Put your filling in towards the bottom 1/3 of the wrap, roll up this part over the
filling, fold in the sides, and continue rolling (should look similar to a jelly roll
without the filling showing). Once rolled, cut the wrap diagonally in half. Enjoy!
Sesame Mushroom Cheese Omelet WrapOle'
2Ingredients
6 eggs
1 can sliced mushrooms
1 oz. romano cheese
salt/pepper to taste
2 warm sesame Wrapolé's® Procedure
Beat eggs until foamy.Fold in cheese and mushrooms. Add seasonings. Cook omelet. When finished, place a quarter of the omelet inside wrap, roll, slice and eat.
OY VEY Cholent Burrito WrapOle'
4 (Gesinte Portions)Ingredients
Separate 3/4-1 LB chunks of leftover flanken meat from the Shabat Cholent (add an aditional 1/2-1 LB extra meat to the pot before you make the cholent)
1 cup of left over beans, barley, etc., from the cholent (the complements)
1/4 cup onions
1/4 cup diced red bell peppers
1/4-cup dice green bell peppers
1 Tbs. Olive Oil
1/4 cup of Salsa
1/2 cup Water
1 Tbs. of chopped cilantro
1/4 tsp. ground cumin
1 cup of warm cooked rice
4 Tex-Mex WrapOle Tortillas
Procedure
1) Slowly heat (or microwave) leftover complements of the cholent
2) Separate the left over flanken meat into strands
3) Heat Olive oil in a pan medium high
4) Ad onions and peppers and sauté till wilted.
5) Quickly stir in the meat, salsa, cilantro, cumin and water, reduce heat and simmer 5 minutes till most of the juices evaporate (texture should be slightly moist). Assembly
1.) Quickly heat tortillas 8 sec per side in a pan.
2.) Layer and spread :
a) 1/2 cup of rice
b) 1/2 cup of meat and last
c) 1/4 of the complements.
3.) Fold and roll.
4.) Serve with corn chips and salsa.
HAY CARAMBA - AH, MACHAYA!
Tortilla Matzo Balls with Tomato, Basil and Olives Created by Chef Fritz Sonnenschmidt, Dean, The Culinary Institute of America, Hyde Park, NY
 Ingredients
1 Matzo Ball recipe (below)
10 WrapOle'® Spinach
Flour Tortillas*
3 Cloves Garlic thinly sliced
1/4 cup Pitted Olives
11/2 cups Peeled chopped Tomato
1/2 cup Freshly grated Romano Cheese
5 Fresh Basil leaves washed dried and shredded Salt and freshly ground Pepper
Procedure
Fill Matzo Ball mixture into WrapOle'® Spinach Flour Tortillas and roll into plastic wrap and poach in salt water. Sauté' garlic golden, add olives and cook stirring for 2 minutes.Add tomatoes and simmer.Remove from heat and set aside.Slice into 1" slices.
Add sliced tortillas to same and toss.
Add salt and pepper, cheese and Basil and toss.Serve immediately.
Note:
WrapOle'® Tortillas left over can be liced cold and served either sautéed or with oil and vinegar as a salad.
Matzo Balls
4Ingredients
1 cup chicken fat, warm
12 eggs, separated
2 1/2 cups matzo meal (freshly ground)
2 tsp baking powder or plain soda water
1 tsp salt
Procedure
Whip egg yolks over a double boiler to slightly cook, not as much as for hollandaise. Ad warm fat to combine, not emulsify. Fold in egg whites previously whipped to soft peaks), salt and baking powder.Fold in matzo meal in thirds. Let this mixture sit for at least 1 hour, preferably up to 3 hours, refrigerated. Scoop into small balls (ping-pong size),and boil in salted water, covered for 20 minutes. Cool in the cooking liquid. They will hold for two days in liquid without osing quality.
Tuna Sesame WrapOle'
2 - 3 ServingsIngredients
2 -3 Sesame 10" WrapOle's
2 Cans Tuna
1 small onion, chopped
1 stalk celery, chopped
3 Tbsp. Mayo
1 Tbsp. Relish
1/8 Tsp. dried thyme
shredded lettuce
1 tomato, dicedProcedure
Mix tuna, mayo, relish, onion, celery and thyme together. Heat wraps for 10 seconds each. Fill WrapOle' with about a 1/4 cup of tuna mixture. Add lettuce and tomato on top. Fold WrapOle' over mixture. Slice diagonally in half.
Spinach WrapOle' with Portabello Mushrooms
2Ingredients
1/2 tsp. salt
3 Portobello Mushroom caps
1 teaspon garlic
2 tbsp. chopped garlic
2 tbsp. olive oil
1 large onion, sliced
1 large red bell pepper, sliced
1 tsp. tobasco sauce
1 tbsp. balsamic vinegar
1/2 cup shredded mozzarella cheese
3 tbsp. parmassan cheese
2 10" Spinach WrapOle' tortillas, warmedProcedure
Heat olive oil on high in a large non-stick skillet. Add mushrooms, garlic, salt and cook until mushrooms are tender. Remove mushrooms to a bowl Add onions and red peppers to skillet and cook until tender. Add mushroom mixture, tobasco sauce, balsamic vinegar to skillet and cook until hot.
Add both cheeses. Cook 1 minute. Assembly
Spoon an equal amount of mixtue into the center of each WrapOle'; fold and serve.
Ruben WrapOle'
1Ingredients
0.25 lb thinly sliced turkey pastrami
0.20 lb cole slaw (drained as much as possible)
1 tsp of deli mustard
1/4 tsp of deli mustard (used for sealing wrap)
1 WrapOle'â 10" Whole Wheat Tortilla (room temperature)
Procedure
Place pastrami on lower third of the wrap. Add drained cole slaw on top of meat. Spread 1 tsp of deli mustard on top of slaw. At the other end of the tortilla spread an aditional 1/4 tsp of deli mustard (as an adhesive). Fold and roll.
Tuna WrapOle'
1Ingredients
0.30 lb of deli tuna salad
0.20 lb chopped mixed green lettuce
1/4 tsp hummus (used for sealing wrap)
1 WrapOle'â 10" Whole Wheat Tortilla (room temperature)
Procedure
Place mixed greens on lower third of wrap. Spread tuna on top. At the other end of the tortilla spread hummus (as an adhesive). Fold & roll.
Israeli (Middle Eastern) WrapOle'
1Ingredients
0.15 lbs of chopped mixed lettuce.
1/4 tbsp of hummus (used for sealing wrap)
0.18 lbs of turkish salad
2 tbsp tehina.
1 WrapOle'â 10" Spinach Tortilla (room temperature)
Procedure
Spread 2 tbsp of hummus in the center of the wrap. Place greens on top. Spread (dab) turkish salad and tehina on top of lettuce. At the other end of the tortilla spread the hummus (as an adhesive). Fold and roll.
Challah Aloha Lunch for School
1Ingredients
1 6.5" WrapOle' Challah Aloha
2 Tbs. Cream Cheese or Peanut Butter
1 Tsp. JellyProcedure
Spread cream cheese or Peanut butter across wrap. Spread jelly on top. Roll like a jelly roll.Seal with more cream cheese or peanut butter. Wrap in plastic wrap for school.
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