Hi Everyone! It’s Nicole, Annette’s web-manager and friend. I am excited to introduce today’s post featuring the now-viral TikTok wrap. If you haven’t seen it, the basic concept is to make a 1/4 cut on one side, divide a tortilla into 4 quadrants, fill each quadrant, fold, press on a hot skillet to warm and enjoy. It took off so well that even the New York Times got involved!
After giving the concept a try for myself, filling my wraps with everything from eggs to chicken tenders, I recruited Annette and our new La Fortezza chef, Chef Rachel Feinberg, to develop their own recipes. Find both of them below!
Up first, meet Rachel:
My name is Rachel, and I’m excited to share a recipe with you that’s not just easy and affordable but also elevated and flavorful. After nearly a decade in catering and food styling, I’m pursuing a Master’s in Public Health Nutrition, where I’m focused on food justice and health equity.
As you can imagine, the shift from working chef to grad student has impacted the contents of my fridge. This recipe utilizes pantry staples and specialty items I always keep on hand, pleasing both my student budget and my chef palate.
While I’m not on top of what’s “trending” and I don’t have a TikTok, I am a huge fan of leftovers, so this challenge was right up my alley. The four components I used are detailed below:
The main component of this recipe, the tuna salad, has a lot of room for flexibility. You just need a bean, canned fish, and some greens. No chickpeas? Try white northern or cannellini beans. No tuna? Canned salmon or sardines will work beautifully. No arugula? You get the picture. I always have at least one can of tuna, chickpeas, and artichoke hearts in my pantry. This week I had a container of arugula that was on its last leg. Adding it to the salad gives the greens new life, offers a colorful component to the salad, and rounds it out. Add drained chickpeas, tuna, and arugula to a bowl. Mix it with olive oil, a splash of red wine vinegar, some lemon juice if you have it, and salt and pepper to taste.
Another staple I like to keep in my fridge is marinated artichoke hearts. Simply drain a can of artichoke hearts and put them in a Tupperware or jar, and pour enough olive oil so that the artichoke hearts are covered. Add a garlic clove, some fresh herbs, a lemon rind, or chili pepper if you have it, and there you go. These are an excellent addition to sandwiches, salads, charcuterie boards, and are great on their own straight out of the jar.
I imagine that eggs are a staple on most non-vegan grocery lists. They’re the kind of item that I don’t even need to add; grabbing a fresh carton is instinctive. At any given moment I’ve got two cartons of eggs in my fridge, 12 fresh eggs in one, and a few remaining from the previous carton. The latter goes straight into some boiling water. Not only do I love having some hard-boiled eggs handy (the possibilities are endless), but older eggs are easier to peel. So the cycle of eggs continues.
The last quadrant of the wrap is spread with a hearty helping of Calabrian chili paste. Calabrian chili paste is the “fancy” item I continually splurge on. Simply put, it is my favorite spicy condiment, and I put it on everything. However, this recipe is all about utilizing what’s on hand so any hot sauce you have will add a perfect kick to your wrap.
Rachel’s TikTok Wrap: Calabrian Chili Tuna Salad
You will need:
– Tuna salad (tuna, arugula, chickpea, olive oil, red wine vin, s + p)
– Hard boiled egg, sliced
– Olive oil marinated artichoke hearts
– Calabrian chili paste
Divide your wrap into quadrants and make one cut towards the center. Top each quadrant with each of the above. Fold each quadrant over the other and place in a hot skillet with oil. Once brown, flip and brown the other side.
Annette’s TikTok Wrap: Kale Pesto with Prosciutto Wrap
Below, I use my kale pesto recipe, a spoof on my basic pesto recipe
by substituting kale for the basil. Overall, this recipe is simple and delicious, and perfect for a quick, healthy meal! I hope you enjoy this twist. It was delicious.
You will need:
All behind the scenes cooking kitchen Meet the Team Recipes Uncategorized
– 3 tablespoons of kale pesto
– 3 tablespoons baby kale
– 3 slices of prosciutto
– 1/2 cup shredded mozzarella
– 1 burrito size flour tortilla
Using a dry skillet, heat the skillet and grill the sandwich for at least 3 minutes on each side, or until golden brown.
The cheese will melt even after you remove it from the skillet, so no need to get the cheese melted.
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