Grilled Wraps
Making Refreshing Grilled Wraps for Easy Summer Meals
Summer is in full swing and the sweltering heat being felt in most of the country can make hot, heavy meals seem less than appetizing. Instead of weighing yourself down with a hot casserole, why not take the summer months as a great opportunity to explore the wonderful world of fresh grilled sandwich wraps?
Several things make grilled wraps a great idea for a summer meal. First, they’re generally a lot lighter on the stomach than other hot meals, so you’re not faced with needing a nap after every meal. Aside from that, they’re also extremely easy to do – even if you want to make several different wraps to satisfy all the picky eaters in your house. This way, you can fix the meal, finish eating and get back your day without a lot of hassle.
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Flatbread Recipe: Grilled Lamb with Figs & Eggplant
A delicious flatbread recipe that adds bold flavors to this traditional Greek dish. The sandwiches are perfect addition at a summer cookout or backyard meal with friends.
Please note that the recipe below was cooked using our indoor-outdoor grill series; if you wish to cook on an indoor contact grill, simply use the highest temperature setting and remember to reduced the cook time, since the food cooks from both sides and does not need to be turned.
Ingredients
- 4 sprigs fresh thyme
- 1 sprig oregano
- 4 large cloves garlic, finely chopped
- 2 sprigs mint, roughly chopped
- 1 sprig rosemary, finely chopped
- Olive oil
- Coarsely ground pepper
- 1½ lb. boneless lamb loin
- 1 medium eggplant, thickly sliced
- 4 thick slices fennel
- Salt
- ¾ cup halved cherry tomatoes
- 1 cup fresh arugula
- ¼ cup chick peas
- 4 fresh figs, halved lengthwise
- 6 flatbread
- ¾ cup plain Greek yogurt
Remove the leaves from the thyme and oregano sprigs. Combine with garlic, mint, rosemary, ¼ cup of olive oil and ¼ tsp. of pepper in sealable plastic bag. Add the lamb. Seal the bag and toss to coat lamb. Refrigerate and let marinate for at least 1 hour.
Preheat your grill to setting 5. Lightly brush the eggplant, fennel and figs with olive oil and season with salt and pepper (set figs aside). Grill until vegetables are tender (about 6 minutes for fennel and 10 minutes for eggplant), turning once. Remove from grill and cut into strips. Combine in bowl with cherry tomatoes, arugula and chick peas; add 2 tbsp. of olive oil and season to taste with salt and pepper. Set aside.
Remove lamb from marinade and place on grill with figs. Cook figs about 3 minutes until heated through. Remove and set aside. Cook the lamb to desired doneness, turning once (about 16 minutes to medium rare –145ºF).
Turkey Salsa Roll Recipe
From the Cookbook: Grilled Turkey Salsa Rolls
Here’s another great recipe from the George Foreman vault. It’s quick and easy, can be made on any George Foreman grill and makes a great lunch or afternoon snack as we head into the hot months of summer. It’s also fairly healthy, particularly if you use low-fat Monterey jack cheese and you can adjust the level of spicy heat by choosing whatever particular salsa suits your taste.
TURKEY SALSA ROLL RECIPE
- ¼ cup packaged salsa
- 1 tbsp. minced purple onion
- 1 tbsp. chopped cilantro
- 2 large tomato wraps
- 4 oz. sliced turkey
- 4 oz. shredded Monterey Jack cheese with jalapeno peppers
In a small bowl, combine salsa, onion and cilantro; set aside.
Place the wraps on a cutting board and spread salsa mixture down the center of each wrap. Top with turkey and cheese. Fold in the ends and roll-up. Place fold side down on your preheated George Foreman grill and close the lid. Grill about 3 minutes or until sandwich is golden and cheese is melted.
Makes 2 wraps
Grilled Vegetable Panini Recipe
From our Cookbook: Grilled Vegetable Panini
It’s time for another great Panini recipe for your George Foreman grill! This recipe offers veggie lovers and non-meat eaters alike a phenomenal main dish for brunch, lunch or a quick and easy dinner. For those that aren’t inclined to get their full servings of vegetables in a day with plain or raw produce, it also provides a tasty way to get some extra veggies in your diet.
Santa Fe Veggie Burgers
You will need:
- 1 cup steamed white rice
- cooked & cooled
- ½ cup of corn kernels canned
- 1 green pepper
- seeded & finely chopped
- ½ cup white onion finely chopped
- 1 tsp black pepper coarsely ground
- 1 tsp lemon juice
- 1 tsp chilli powder
- 4 wholegrain hamburger buns
- Non fat cooking spray
To make:
In the bowl of a food processor, combine the rice, corn, green pepper, onion, pepper, juice & chilli powder. Pulse rapidly to produce a coarse, mealy texture. Shape the vegetable-rice mixture into 4 patties and refrigerate for 2 hours. Place the patties on a pre heated grill & grill for 6-7 minutes or until well browned. Grill the patties for 6–7 minutes or until well-browned. Place the patties in the hamburger buns & top with your choice of accompaniments.
