ARUGULA, APPLE, AND HUMMUS WRAP
Makes 1
- 1 large tortilla or sandwich wrap, slightly warmed so it’s pliable
- 1 to 2 tablespoons hummus
- 8 to 10 arugula leaves (or a good handful of baby arugula)
- 4 to 5 slices of your favorite apple
Place the warmed tortilla on a flat surface and spread the hummus on the half closest to you. Layer with arugula leaves and then the sliced apples. Fold in the sides of the tortilla and then roll away from you. Cut in half or in quarters and enjoy.
Recipe and Photograph by Karista Bennett.
GRILLED CHICKEN AND FETA WRAP
Serves 4
- 1 red onion, sliced thin
- 1 large tomato, cut into thin wedges
- 1 cucumber, sliced into thin half-moons
- 1 grilled chicken breast, shredded
- 4 ounces crumbled feta cheese
- ⅓ cup Italian dressing
- 4 whole wheat tortillas
Mix together all ingredients except dressing and tortillas. Warm tortillas in the microwave and divide filling among the four tortillas. Spoon a little dressing over each. Roll up each stuffed tortilla to make a wrap and slice in half diagonally.
Saucy Twist: Using Tzatziki—a Greek yogurt and cucumber sauce—instead of Italian dressing is also delicious. Find a good store-bought version at your grocer in the dairy section.
Written By Kim A. Fuqua. Photography By Suzanne Farmer. Food Styling by Lori K. Gregory.
GRILLED PORK TACOS
Serves 4
- 2 pounds pork tenderloin
- Olive oil
- Carne asada seasoning
- 1 large onion, sliced ½-inch thick
- ¼ bunch cilantro, chopped
- 12 small flour tortillas
- 2 ripe avocados, sliced
- Shredded lettuce
- Grated cheese
- Salsa
- Hot sauce
Preheat grill, turning half of the burners on high and leaving half turned off to create both a direct and an indirect flame. Brush cooking grate clean and mist with oil immediately before grilling.
Rub tenderloins with olive oil and carne asada seasoning. Brush or mist onion slices with olive oil and then sprinkle with pinches of carne asada seasoning. Do not separate onion slices.
Place pork and onions on a hot oiled cooking grate, cooking both to brown. Move to indirect heat side to finish cooking. Remove the onions when they are brown and tender, and the pork when it reaches 145 to 150 degrees F internal. Rest for 5 minutes before slicing.
Slice pork thinly with a sharp knife, and then toss with onions, cilantro, and any drippings. Serve on tortillas with sliced avocado, lettuce, and cheese, and salsa and hot sauce on the side.
Recipe and Photograph by Karista Bennett.