Wraps are a fantastic way to switch up eating a traditional deli sandwich, and it's a little more versatile too. Just take a glance in your fridge and discover what leftover veggies and meat you can use.
The spread consists of: cream cheese, sour cream, seasoning salt, and a dry ranch packet all spread on a Mission brand Garden Herb tortilla. Regular flour tortillas are delicious too.
Today my wraps included: Diced red pepper, diced tomato, packaged deli meat, spinach, and green onion.
Measurements can definitely be adapted according to the amount of people you are trying to feed. To make about 4-5 large wraps, place 1/2 block of cream cheese in a bowl. Put a few spoonfuls of sour cream into the bowl. You want it to be a creamy, spreadable texture which the sour cream helps fulfill, but you don't want to overpower the sour cream taste. Sprinkle generously with seasoning salt and a quarter of a dry ranch packet. Beat until mixed together and spread across tortilla.
Load the veggies on, leaving at least a 1/2 inch at one end so the tortilla will stick together when you roll it up.
These can also be cut up into little pinwheels if you are looking for a good, easy appetizer.
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