Tuna Salad Fruit Wrap This is the Ultimate Wrap. Savory and Delicious. This is my favorite, it will be yours too. 1 can tuna, drained 3/4 cup raisins

1 medium apple, diced
1 celery stalk, diced
1/2 cup walnuts, chopped
1 tsp onion juice
1/2 cup mayo
1/2 cup sour cream

Instructions:
In bowl Mix well. To make wrap, spoon 1/2 cup filling into each tortilla and roll it up. Cut in half, sprinkle with dill....Yuuuuuuuummmm.

Spinach and Mozzarella Wrap 6 tortilla wraps 1 package diced bacon

1 garlic clove
24 oz fresh spinach
1 chorizo sausage, cut in small pieces
4 oz grated mild cheddar cheese
mozzarella

Directions:
Preheat the oven at 180 degrees. Bake in a hot wok diced bacon with 1 finely chopped garlic clove until the bacon is crispy. Add spinach gradually. Stir fry until the spinach has shrunk. Remove the wok from the heat and add chorizo, grated cheese and pieces of mozzarella. Siege 6 tortilla wraps each with the spinach mixture. Fold the tortilla. Place the tortilla’s in a big ovenproof dish. Put the ovenproof dish approximately 5 minutes in the preheated oven. Enjoy!

Recipe from Brutsellog a Dutch site.

Ham Wraps

1 can (8 ounces) sliced pineapple, drained and cut up
1 can (6 3/4 ounces) chunk ham, broken up
1/2 cup California raisins
1/2 cup walnuts, chopped
1/2 cup apple-spiced flavored yogurt or mayonnaise
1 small carrot, shredded
Shredded lettuce or alfalfa sprouts
2 or 3 white or whole wheat pita bread rounds

Directions
In mixing bowl combine pineapple, ham, raisins and walnuts. Gently stir in apple yogurt. Cover and chill. To serve, toss shredded carrot and lettuce together. Cut each pita bread in half to make two pockets. Spoon some of the lettuce mixture into each pocket. Top with about 1/2 cup ham mixture.

Raisin Chicken Wrap 1/2 cup jalapeno or vegetable light cream cheese spread 4 soft taco size tortillas 1/4 cup pineapple or mild traditional salsa 1 cup Sun-Maid Natural Raisins or 1 cup Sun-Maid Zante Currants

1 package (6 oz.) precooked chicken breast strips
1/2 cup shredded lettuce
1/4 cup Mexican style shredded cheese

Directions:
Spread 2 tablespoons of jalapeno cream cheese onto one tortilla. Top with 1 tablespoon salsa and 1/4 cup Sun-Maid Natural Raisins. Add a few chicken strips and top with 2 tablespoons shredded lettuce and 1 tablespoon shredded cheese. Roll tortilla tightly and cut in half. Repeat to make three more wraps.

Recipe from Sun-Maid.

Mango-Raisin Turkey Picadillo Wraps from: National Turkey Federation 2 tablespoons unsalted butter 1 pound cooked turkey, chopped 1 small yellow bell pepper, seeded and chopped fine 1/2 cup chopped sweet onion

2 chipotle chiles canned in adobo sauce, drained and chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 cup thick ready-to-eat salsa
1/2 cup California golden raisins
2 cups chopped fresh mango*
8 whole wheat flour tortillas (8-inch)

Directions:
Over medium heat, melt butter in a large skillet. Stir in cooked turkey, bell pepper, onion, chiles and seasonings; mix well. Sauté for about 2 minutes or until vegetables are heated through but still crispy and turkey is hot.

Reduce heat to low and gently stir in salsa, raisins and mango, blending well. Cook and stir 3 to 4 minutes or until mixture is heated through.

Heat tortillas as directed on the package. Divide and spoon turkey mixture down center of each warmed tortilla. Fold up bottom of tortilla, and fold sides over to form wrap. Serve immediately.

*Note: Substitute canned mango if fresh is not available.

Spinach Artichoke Wrap 1 can (15 ounces) artichoke hearts packed in water, well drained 2 whole-wheat sandwich wraps (12-inch) 8 provolone cheese (4 ounces)

1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

Directions:
1. Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.

2. Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling. Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

Recipe from Food Everyday.

Smoked Salmon Roll-Ups 12 thin slices smoked salmon, each about 4 inches long 1/2 pound soft goat cheese 2 tablespoons walnuts, finely chopped 1 tablespoon chives, chopped 1 cup dill, chopped

1 cup heavy cream or more
Salt and freshly ground pepper to taste

1. Overlap 3 slices of the salmon lengthwise on a piece of plastic wrap. Then overlap 3 more slices to form an 8-inch-long piece.

2 Put the cheese, walnuts, chives, and 1 tablespoon of the chopped dill in a mixing bowl and mash until well blended, adding a little of the cream if the mixture is too thick. Take half of the cheese and place lengthwise down the salmon on one side. Roll up carefully, close the top ends like a sausage, and wrap the sheet of plastic around the outside. Repeat with the remaining salmon slices and filling. Refrigerate several hours or overnight.

3. When ready to serve, remove the plastic wrap and cut through with a knife at 2-inch intervals. Place 2 cut pieces open-side-down on a plate and serve with a splash of the dill sauce.

4. To make the dill sauce, bring the remaining cream to a boil in the saucepan. Place the remaining dill in a blender with a few tablespoons of the boiled cream and pulverize. Add the salt and pepper to taste and enough cream if necessary to make a thin sauce.

Yield: 8 salmon roll-ups or 4 servings as an appetizer

Peruvian Beef Wrap

Filling 8 ounces beef chuck tenders
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro leaves
1 tablespoon red onion, coarsely chopped
1 tablespoon lime juice
1/2 teaspoon minced garlic cloves
1/2 teaspoon ground cumin
1 cup tomato purée
2 tablespoons brown sugar
1 cup water
1/2 cup California raisins
Salt and pepper, to taste

Wrap Preparation:
4 flour tortillas (10-inch)
1-1/2 ounces dry quinoa, cooked according to package instructions (about 1 cup)
1 cup canned black beans, drained
1/4 cup red onions, minced
2 ounces snow peas; blanched, chilled and coarsely chopped (about 1/2 cup)
2 Roma tomatoes, chopped (about 1/2 cup)

Directions:
Heat a large skillet and add beef, cilantro, onion, lime juice, garlic, cumin, tomato purée, sugar, raisins and water. Heat to boiling; cover and simmer 1 hour or until hot clear through, stirring occasionally. Season and keep warm.

Wraps
Steam tortillas to soften. Lay flat in single layer on work surface. For each serving, scoop 1/2 cup (4 1/2 ounces) beef mixture just above center of each tortilla; top with 1/4 cup cooked quinoa, 1/4 cup black beans, 1 tablespoon minced red onion, 2 tablespoons snow peas and 2 tablespoons chopped fresh tomato. Turn in sides and roll to enclose filling. Serve warm.

Turkey Raisin Waldorf Wrap

6 ounces cooked turkey breast, cubed
1/2 cup diced celery
1/4 cup California raisins
1 small tart red apple, cored and cut into small cubes
2 tablespoons chopped walnuts
1 tablespoon reduced-calorie mayonnaise
1 tablespoon non-fat yogurt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
4 lettuce leaves
8 slices reduced-calorie raisin bread

Directions:
In medium bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Blend well. Cover and chill at least 1 hour to allow flavors to blend.

To serve, spoon 3/4 cup turkey mixture onto each of 4 slices of bread and top with a lettuce leaf and another slice of bread. Repeat until ingredients are all used.

Note: Turkey mixture will keep two days in refrigerator.