Friday, April 22, 2011

Tortilla Wraps and A Refreshing Summer Salad

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:

ham and vegetable pita wraps, by 240baon

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:

summer salad, by 240baon

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.


  1. That's a very healthy meal! Found myself craving for the long gone KFC Asian Salad :)

  2. Hi kirin! Talaga? Wala nang Asian Salad sa KFC? It's been a while since I last dined there.

  3. This looks just amazing. Now I've got an idea for a unique baon for my little girl when she goes to school. I wonder if the veggies will change color after a few hours inside a lunch box?

  4. Thank you p.cook! Just make sure that the box doesn't touch any hot containers. I think the veggies will hold up well. I used to bring this for baon too to the office and the veggies survived the commute.



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