I was supposed to make a tortilla wrap on the night that I made the “Caribbean Salad” but I forgot the alfalfa sprouts that I bought from the grocery (long story). I nonetheless made one but it was not what I wanted. So, I made another attempt last night:
I was very happy with it, indeed. It’s a warm tortilla smothered with softened cream cheese topped with an oven baked ham, cucumbers, tomatoes and alfalfa sprouts. To accompany it, I made a refreshing summer salad:
It has mixed greens, jicama, ripe mangoes, grapes and honey roasted nuts. For the dressing, I used a little bit of shoyu, orange juice, lemon juice, olive oil, honey, salt and pepper – shaken, not stirred.
I must say that MB loved this salad even more than the previous one. He loved the dressing so much that he kept pestering me to pour all the dressing every 2 minutes or so.
This meal was delicious! I was so full last night from the salad. We’ve become such huge fans of salads that I’ve made another one for tonight’s dinner. Watch out for that.