(NAPSA)—Whatfood can please a child and a “carb”-conscious par- ent? It’s the latest lunch craze, it’s a snap to create, and gives a great impression for casual lunches or light appetizers. It’s a wrap. Although many restaurants are serving wraps today as a new menu item, this sandwich alternative first arrived on the scene in northern California in the 1990s. The trend caught on when cooks took the traditional burrito and experimented by adding ingredients like vegetables and tofu. The Pampered Chef’s home cooking professionals are offering great wrap recipes this season. According to these Kitchen Consultants, wraps are easy to make at home and they are great for turning leftover vegetables and cooked meats into a heartier dinner wrap. Flourtortillas are excellent for making wraps because they come in several flavors and sizes. By using tortillas that are six to 12 inches in diameter you can choose the size wrap that fits your appetite. To prevent the tortillas from cracking and splitting open when rolling the wraps, place them in a plastic resealable food storage bag, microwave on HIGHfor 20 to 30 seconds or until warm andpliable. Fold the wrap “burrito style” by placing fillings in the center of the tortilla. Bring in both sides of the tortilla and roll from the bottom up. Or, lay the ingredients on A signature sandwich spread and whole wheat tortillas. make these cool ham wraps as unique as theyare delicious. gests you host an “It’s a Wrap! Celebration Kitchen Show.” At these in-home cooking demonstrations, consultants share great recipes to suit all the tempted tastebuds in your household. For more information on how you can host a Kitchen Show, learn more about the company’s high quality kitchen tools or find a Kitchen Consultant, visit www.pampered chef.com or call 800-266-5562. Classic Deli Wraps 1 container (8 ounces) light cream cheese spread 2 tablespoons Dijon mustard 1 tablespoon honey the tortilla, leaving one end uncovered. Starting at the bottom, roll tightly to the top. To help contain thefillings in the wrap, spread your choice of mayonnaise, mustard or hummus up to a quarter inch from the edge of the wrap before adding on the tortillas 1% cupsthinly sliced iceberg lettuce 8 ouncesthinly sliced deli place the shredded pieces directly on the spread to help keep the ingredients together. The Pampered Chef also sug- *4 eup (3 ounces) shredded Swiss cheese 1 large tomato, seeded and diced ingredients. If you add lettuce, 6 (8-inch) whole wheatflour ham 1 medium greenbell pepper, diced 6 slices bacon, crisply cooked, drained and crumbled 1. Combine cream cheese, mustard and honey in small bowl]; mix well. 2. Using Medium Scoop, top each tortilla with a level scoop of cream cheese mixture; spread to within '% inch of edge. Cover with 4 cup lettuce, pressing lightly. Place two ham slices over lettuce. Sprinkle 2 tablespoons cheese over ham. Top evenly with tomato, bell pepperand bacon. 3. Roll up each tortilla tightly. To serve, cut each wrap diagonally in half with serrated knife. Yield: 6 servings Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 31 g, Protein 21 g, Sodium 1150 mg, Fiber 3
