Summer Wraps with a Twist

Fresh, Flavorful Handhelds for Easy Summer Meals

Summer sandwiches and wraps can be more than turkey, tuna, and lettuce. The right filling can make them feel fresh, bright, and a little unexpected, while still keeping them simple enough for a weekday meal. These recipes use familiar ingredients in more interesting combinations, with sauces, herbs, crunch, and texture doing most of the work. Each one is designed to hold up well and feel like a complete summer meal. They are good for lunch, travel, beach days, or an easy dinner when no one wants to sit down to something heavy.

Za’atar Chicken Wrap with Pickled Onions and Herbed Tahini
Meat
Yields: 4 wraps
Serves: 4

Ingredients
4 large wraps or laffa style wraps
1 pound boneless, skinless chicken cutlets
2 tbsp olive oil
2 tsp za’atar
1 tsp garlic powder
1 tsp paprika
1 tsp salt
1/4 tsp black pepper
2 cups shredded romaine
1 cup diced cucumber
1/2 cup pickled red onions
1/2 cup chopped fresh parsley
1/3 cup tahini
3 tbsp lemon juice
2 tbsp water, plus more as needed
1 small garlic clove, grated
1/4 tsp salt

Instructions

1. Place the chicken in a bowl. Add the olive oil, za’atar, garlic powder, paprika, salt, and black pepper. Toss until evenly coated.
2. Heat a grill pan or skillet over medium high heat. Cook the chicken for 4 to 5 minutes per side, or until cooked through.
3. Let the chicken rest for 5 minutes, then slice it into thin strips.
4. In a small bowl, whisk together the tahini, lemon juice, water, garlic, and salt. Add a little more water if needed, until the sauce is smooth and pourable.
5. Lay the wraps flat. Divide the romaine, cucumber, pickled onions, parsley, and sliced chicken among them.
6. Drizzle with the herbed tahini.
7. Fold in the sides, roll tightly, and slice in half.

Harissa Tuna Crunch Pita
Parve
Yields: 4 pita sandwiches
Serves: 4

Ingredients
4 pita breads
2 cans tuna, drained
3 tbsp mayonnaise
1 tbsp harissa
1 tbsp lemon juice
1 celery stalk, finely diced
1/2 cup diced cucumber
1/2 cup shredded carrots
1/4 cup sliced green olives
2 tbsp chopped fresh cilantro or parsley
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded lettuce

Instructions

1. Place the tuna in a medium bowl and flake it with a fork.
2. Add the mayonnaise, harissa, lemon juice, celery, cucumber, carrots, olives, cilantro or parsley, salt, and black pepper.
3. Mix until combined, keeping some texture in the tuna.
4. Cut the pita breads in half and open them gently.
5. Fill each pita with shredded lettuce and the harissa tuna mixture.
6. Serve right away or wrap well and refrigerate for up to a few hours.

Grilled Halloumi Wrap with Mango Slaw
Dairy
Yields: 4 wraps
Serves: 4

Ingredients
4 large wraps
8 ounces halloumi cheese, sliced
1 tbsp olive oil
2 cups shredded cabbage
1 ripe mango, thinly sliced
1/2 red pepper, thinly sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro or parsley
2 tbsp lime juice
1 tbsp honey
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup toasted sliced al­­monds, optional
Instructions

1. In a medium bowl, combine the cabbage, mango, red pepper, mint, and cilantro or parsley.
2. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper.
3. Pour the dressing over the slaw and toss gently.
4. Heat a skillet over medium heat. Brush the halloumi lightly with olive oil.
5. Cook the halloumi for 1 to 2 minutes per side, until golden.
6. Lay the wraps flat. Divide the mango slaw among them.
7. Add the grilled halloumi and toasted almonds, if using.
8. Fold in the sides, roll tightly, and serve while the
   halloumi is still warm.

Shawarma Mushroom and Eggplant Sandwich
Parve
Yields: 4 sandwiches
Serves: 4

Ingredients
4 sturdy rolls or pita breads
1 large eggplant, cut into thin strips
8 ounces mushrooms, sliced
3 tbsp olive oil
2 tsp shawarma spice blend
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded lettuce
1 tomato, sliced
1/2 cup pickles, sliced
1/3 cup tahini
2 tbsp lemon juice
2 tbsp water, plus more as needed
1 small garlic clove, grated
1/4 tsp salt

Instructions

1. Heat the oven to 425 degrees.
2. Place the eggplant and mushrooms on a baking sheet. Add the olive oil, shawarma spice, garlic powder, salt, and black pepper. Toss well and spread into an even layer.
3. Roast for 20 to 25 minutes, stirring once, until the vegetables are browned and tender.
4. In a small bowl, whisk together the tahini, lemon juice, water, garlic, and salt. Add more water as needed until smooth.
5. Split the rolls or pita breads.
6. Fill each one with lettuce, tomato, pickles, and the roasted eggplant and mushrooms.
7. Drizzle with tahini and serve warm or at room temperature.