Friday Feast:Wrapping Up Dinner


Centuries of people on-the-go have resorted to holding hot, greasy meat and melting cheese with some sort of “edible napkin.” Sliced bread, bread bowls (known as “trenchers” in the Middle Ages,) and circular flat breads have helped people eat a wide variety of foods tucked inside. The bread holds everything together to makes it easier to eat and adds carbohydrates to the meal thereby filling tummies much quicker.

John Montague, 4th Earl of Sandwich (England), was supposedly a notorious gambler who often refused to leave the gaming table to eat. One late night he ordered his valet to bring him meat between two slices of bread to eat while playing cards. The legend goes that others around the table ordered, “…the same as Sandwich!” Even though there is extensive record of people holding meat and cheese between bread before the illustrious Earl, the name sandwich stuck to our stand-by luncheon menu. 

Flatbread is an international phenomenon: Mexican tortillas, Chinese wontons, Mediterranean focaccia, Greek pita bread. Americans have the hotdog bun from the 1893 Chicago World’s Fair by way of the German sausage in a bun. Flatbread is typically quick to make and handy to eat as well as low in fat. From corn to wheat, most are a decent source of B vitamins and economical on the wallet. For a quick, filling meal, “wraps” are a great way to end a day at the studio. Add soup and yogurt for dessert to make cooking, eating, and clean up a snap (or a wrap!)

The wrap is the quick and easy answer to pangs of hunger and finances. Try these recipes some evening and make up some of your own favorites to carry cold for lunch. If you ever worry about calories from bread, try wraps for an efficient substitute. It’s worth it to buy tortilla shells and flatbread wraps instead of bread. You and your stomach will NOT miss the bloated feeling! 

Vegetarian Wrap 

Fantastic Feta Fill-up with Grilled Red Onion

                4 flour tortilla shells

                2 cups of fresh spinach

                ½ cup red onion, thin sliced

                ¾ cup crumbled feta cheese

½ cup roasted red peppers or 8 teaspoons of roasted red pepper relish*

                cooking spray

Spray the bottom of a non-stick frying pan with cooking spray. On medium-high heat, put the onion for one wrap in the pan and cover with one tortilla shell. Spoon 2 tablespoons of feta cheese on top of the shell then the red peppers. When the onions are soft with a little brown on them, fold the tortilla out of the way and spoon the onion into the shell with the cheese and peppers. Add fresh spinach and close the wrap. Turn once or twice to get a light brown color on both sides of the folded wrap. Repeat three more times. Makes four wraps.

*Roasted red peppers and red pepper relish are found on the grocery store shelf with the pickles. You’ll be pleasantly surprised with how low in fat they are!

Protein Wrap 

Terrific Turkey Turn-over

                4 flour tortilla shells

                2 cups of thin turkey strips cut from pre-cooked turkey breast

                1 cup lean, sliced deli ham or turkey ham

                ¾ cup red onion, sliced

                8 slices of Colby cheese

                1 cup shredded romaine lettuce

                Italian dressing

                Cooking spray 

Spray the bottom of a non-stick frying pan lightly with cooking spray. Saute red onions for 1-2 minutes. Add turkey and ham. While meat and onions are heating, spread two slices of Colby cheese on each tortilla shell. Evenly divide the meat-onion mixture on top of the cheese. Sprinkle with romaine lettuce and Italian dressing. Fold and serve.

Meanwhile, remember to look for a digital or print copy of Writer Wellness, A Writer’s Path to Health and Creativity at Who Dares Wins Publishing,

And check out these great blogs for ideas to keep your writing and publishing healthy and prosperous. Bob Mayer Jenni Holbrook Kristen Lamb Inspiration for Writers, Inc. 

Be well, write well.