Wraps are a great way to re-vamp leftovers and to accommodate many eating needs and preferences.
For the shell— so many wrap options. For this meal- The guests included a vegetarian, a die hard keto fan, a life long low carbber, a cross fit athlete on the carnivore diet and a darling gal who can’t tolerate gluten, grains, dairy or nuts. So I opted for Egglife wraps (https://egglifefoods.com/our-wraps/) as they offer a 30 calorie wrap made with cage free eggs.
For the filling- pull out your leftovers. It doesn’t take much to fill a wrap and combing all the flavors is pretty delish.
Sheet pan grilled veggies: the cauliflower pictured was dusted with spices, herbs, lemon and oil (for 2 heads fresh or 2 pounds frozen mix: 2 T olive oil, the juice and zest from 2 lemons, 2 cloves finely minced garlic, 1 t honey or agave, 2 t kosher salt, 1/4 t cumin, 1/4 t turmeric, 1/4 t cardamom and 1/4 cup fresh parsley) and bake in a hot 350° oven for 30 min. So many vegetables would work beautifully. Be sure to add some spices for optimal health benefits and flavor. If you follow a WFPB lifestyle-use a bit of veggie broth in lieu of the oil. If your oven is hot when you put your vegetables in and you use parchment, no one will miss the oil.
Fresh, thinly sliced veggies and greens. Pictured includes arugula, red pepper and jalapeño.
Protein: Chickpeas, black beans, for your vegetarian and vegan friends, Grilled salmon, chicken, tuna, steak for the carnivores. If you’ve roasted a big bird, a wrap is a great place to use your leftovers.
Sauces help meals feel complete. I wanted a sauce that all these folks would enjoy so I made a pesto (2 cups basil, 1/4 cup sunflower seeds, 3 cloves garlic, the juice of a lemon, 4 T nutritional yeast, 2 T olive oil and 3 T water (for WFPB sub broth for oil and water) and large flake salt to taste).
Place your ingredients in vessels and let your guests assemble their wraps. ENJOY!