Crunchy Deli Meat and Cheese Camping Wraps
You don’t really need a recipe for these fresh veggie and deli meat wraps. I call these our “camping “wraps because the first time I made them was when we camped at Bunker Hills Regional Park in Andover, Minnesota with my sister, Heidi, and her husband Will and my nephews Cody, Garritt and Travers. I highly recommend this park. It also has a super-fun waterpark called Bunker Beach.
I’m not much of a camper—at all. As in, a full-size camper with beds, table, kitchen, shower, toilet and air conditioning is roughing it according to my idea of vacation accommodations. What I did learn though, is that I can make a killer meal without an oven, sour cream or pasta.
What my sister Heidi says:
“I did this a lot when we were at motocross or harescrambles, Will and I use tortillas, sour cream w/ Hidden Valley Ranch mix, very thin sliced hard salami, double smoked ham, and sometimes turkey (I prefer w/o turkey), provolone cheese and then add chopped black olives and lettuce and tomato. If we are really lucky, we spoil ourselves and skip the Ranch and use New Orleans style olive salad (olives, olive oil, cauliflower, carrots, celery, sweet peppers, black olives, capers, and spices). Of course Garritt fills his wrap full of all meat! But that is why these are so great, each person can make it to their liking!”
These make a nice light meal in the summer. We’ve been eating them for lunch all week. The best part is that you can use your favorite vegetables—from the garden or your local farmer’s market—and your favorite deli meats and cheeses.
Something I really like about these wraps is the convenience of making fresh wraps all week long. I cut up all my vegetables and store them in the refrigerator so I can make fresh wraps each morning to take to work with me.
Assembly is easy. Simply spread your favorite cream cheese on the tortillas (we really like the Garden Vegetable). To one side of the tortilla, layer your favorite deli meat, sprinkle the meat with a little onion salt, and add cheese and vegetables. Roll it up and cut it cross-wise in the middle. I roll them up tightly in aluminum foil so that when it’s time to eat them, they keep their shape nicely. (I wish that trick worked for me, although I’ve never seen a roll of aluminum foil that long…) They hold up well in the refrigerator for up to 12 hours. Any more than that and the tortillas start to get soggy from the vegetables.
have extra meat?
Make Deli Meat Sandwiches
If you like chicken caesar salads, these are good with shredded rotisserie chicken, caesar dressing, parmesan and asiago cheeses, romaine lettuce and crushed croutons.
If you like spicy Mexican food, use shredded rotisserie chicken, southwest spices, hot sauce, shredded Mexican cheeses, onion, tomatoes, lettuce and crushed tortilla or corn chips.
How will you make these wraps to your favorite tastes? Spicy, vegetarian, Asian?
Sweet wishes,
Crunchy Deli Meat and Cheese Wraps
Ingredients
- burrito-size tortillas
- cream cheese spread, like Philadelphia chive and onion or garden vegetable spread
- fresh vegetables, sliced and diced, like tomatoes, bell peppers, onion, lettuce, carrots, cucumbers
- cheese, shredded or deli slices
- deli meat
- onion salt
- black pepper
Instructions
- Spread cream cheese on the tortillas.
- To one side of the tortilla, layer deli meats, sprinkle with a little onion salt, and add cheese and chopped vegetables.
- Roll it up. Cut the wrap cross-wise in the middle. I roll them up tightly in aluminum foil so that when it's time to eat them, they keep their shape nicely.
Notes
All text and images © Staci Mergenthal • Random Sweets
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I do this alot for when we are at motorcross or harescramles, Will and I use tortillas, sour cream w/ hidden valley ranch mix, very thin sliced hard salami, ham preferably double smoked, and sometimes turkey( I prefer w/o turkey), provalone cheese and then add chopped black olives and lettuce and tomato. If we are really lucky we spoil ourselves by adding New Orleans style olive salad (olives, olive oil, cauliflower, carrotts,celery, sweet peppers, black olives, capers, and spices; a simalar mix can be bought at Hy-vee in a glass jar called Delallo Olive Bruschetta). Of course Garritt fills his wrap full of all meat! But that is why these are so great, each person can make it to their liking!
My sister WOULD have an amazing wrap recipe! She has got to be the most creative cook for a family of five EVER. She cooks for three teenage boys–all athletes–and one cool husband with a big appetite. These sound delicious, Heidi! I want to try that New Orleans style olive salad–you’ve brought it to family things before and I always like it but I forget about it. Must try! ;+}
After a bit of thought, I don’t think I have had the sour cream mixture and the olive salad together. Just one or the other. Less calories anyways.