If sandwich wraps are your style, take a look at Jennie Shapter’s “Wraps,” which covers all manner of foods rolled and noshed, including appealing buckwheat pancake wraps stuffed with smoked salmon, fresh dill and blanched asparagus tips.
Other interesting wraps include Indian spiced chicken breast fillets wrapped in chapattis, mini spring rolls, grilled Mediterranean vegetables wrapped in crepes, and grilled slices of eggplant wrapped around tomatoes, pine nuts and feta cheese.
While a wide variety of flatbreads are available at most grocers, Shapter believes fresh is best and includes basic recipes for corn and flour tortillas, as well crepes and chapattis.
Smoked Ham and Tabbouleh Cones
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Yield: 4 servings
1/2 cup bulgur wheat
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley
2 scallions, finely chopped
2 inches of cucumber, halved, seeded and diced
2 tomatoes, diced
1 clove garlic, crushed
3 tablespoons olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper
Four 9-inch flour tortillas
4 large, thin slices smoked ham (about 6› ounces)
In a medium bowl, combine the bulgur with enough hot water to cover. Let soak 30 minutes, then use a mesh strainer to drain excess water and return the bulgur to the bowl.
To make the tabbouleh, add the mint, parsley, scallions, cucumber, tomatoes, garlic, olive oil and lemon juice to the bulgur. Toss well, then season with salt and pepper. Cover and set aside for about 15 to 20 minutes to allow the flavors to meld.
Cut each tortilla and ham slice in half. Place one piece of ham on each half of tortilla. One at a time, roll each tortilla into a cone. Fill the cone with some of the tabbouleh, then secure with a toothpick (or place seam-side down to prevent it from unrolling).
Serve each person two cones, either set on a plate or standing in a small bowl.
Recipe from Jennie Shapter’s “Wraps,” Ryland, Peters and Small, 2007, $12.95.