Creating The Perfect Wrap With Leftovers

Leftovers seem to multiply in my refrigerator. When there are only two people in the family leftover food seems to get forgotten. I always buy too much and I always cook too much. I am forcing myself lately to use all leftovers the very next day before I cook anything new.

This bad habit stems from growing up in a large family. I have 4 brothers and 1 sister. I always had to help mom with the cooking. I can't say that I was a very good cook considering we ate a lot of hamburgers, spaghetti, pinto beans and cornbread.

Things have changed drastically. My taste buds have matured and I will basically eat (or try to eat) anything. I love to experiment with new dishes and explore new tastes, textures and colors. I must confess that I do not like liver, but my husband T. says that I just haven't had the right person cook it for me.

Lately, My husband T. has gotten up every morning and fixed himself something for breakfast or has asked me to prepare breakfast. Since I am usually groggy and barely had my first cup of coffee I am thinking “fast and quick”. I have been buying “Tomato Basil Wraps” that are made with extra virgin olive oil from Walmart. These, or course, are not organic but trying to find the time to drive 20 minutes to the organic food store and 20 minutes back gets to be somewhat difficult at times. When I am short of time I can be at the Walmart in 3 minutes.

I begin building the wrap by scanning which protein needs to be used immediately. Next, find any cooked, steamed or jarred veggies. These must be held together by some type of binder like mayo, mustard, garlic salt, cream cheese or maybe even some ricotta cheese.

One thing that I have learned from experience. Mix your binder together in a separate bowl and then add it to your protein and veggies or you will have mush. Lightly toss together and place in your wrap. Fold over and cut on the diagonal for a pretty presentation.