Ree Drummonds Heavenly Hummus Wrap Recipe 415 Recipes

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CRISPY A.M. WRAPS



Crispy A.M. Wraps image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 wraps

Number Of Ingredients 11

24 frozen tater tot rounds
1 pound breakfast sausage
1/4 cup whole milk
8 large eggs
Four 12-inch flour tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup salsa
1 cup sour cream
1 avocado, sliced
4 tablespoons olive oil.

Steps:

  • Cook the tater tot rounds according to the package instructions. Set aside.
  • Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
  • Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
  • To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.

HOMEMADE HUMMUS



Homemade Hummus image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 15m

Yield 4 cups of hummus

Number Of Ingredients 0

Steps:

  • Combine three 15-ounce cans chickpeas (drained and rinsed), 1/3 cup plus 1 tablespoon tahini, 1/2 teaspoon ground cumin, 3 chopped garlic cloves, the juice of 1/2 lemon and 1 1/2 teaspoons salt in a food processor or high-powered blender. Pulse until somewhat smooth, adding up to 1 cup water to reach the right consistency. Add 1 tablespoon olive oil and pulse. Taste and adjust the seasoning.

REE DRUMMOND'S HEAVENLY HUMMUS WRAP RECIPE - (4.1/5)



Ree Drummond's Heavenly Hummus Wrap Recipe - (4.1/5) image

Provided by garciamoss

Number Of Ingredients 9

1 Tablespoon Butter Or Olive Oil
1/2 whole Red Onion, Halved And Sliced
1 whole Spinach Flour Tortilla (large)
1/4 cup Hummus (homemade Or Storebought) - More If Needed
1 whole Roasted Red Pepper (jarred), Sliced
3 whole Canned Artichoke Hearts, Halved
2 cups Mixed Greens
1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Store bought)
1/4 cup Feta Cheese Crumbles

Steps:

  • Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly. Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly. To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

PINWHEELS 3 WAYS



Pinwheels 3 Ways image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 12 to 16 servings

Number Of Ingredients 17

Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers

Steps:

  • For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
  • For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
  • For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
  • For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
  • Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

CRISPY ITALIAN WRAP



Crispy Italian Wrap image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

One 12-inch flour tortilla
1 tablespoon prepared pesto
1 tablespoon grated Parmesan
1/4 cup baby spinach
1 tablespoon sliced pepperoncini peppers
1 tablespoon sliced green olives
1 heaping tablespoon marinara
3 frozen store-bought meatballs, thawed and halved
1/4 cup grated mozzarella
2 tablespoons salted butter

Steps:

  • Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant.
  • Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle.
  • Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy.

HUMMUS AND GRILLED VEGETABLE WRAP



Hummus and Grilled Vegetable Wrap image

Provided by Ellie Krieger

Categories     main-dish

Time 23m

Yield 4 servings, serving size - 1 wrap

Number Of Ingredients 11

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Steps:

  • Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
  • Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
  • Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
  • Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

HUMMUS WRAP



Hummus Wrap image

Hummus is a great filling for a vegetarian wrap. You can buy hummus in many grocery stores, but nothing can beat hummus you make at home. It takes no time at all to make this version with canned chickpeas.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, sandwiches, main course

Time 15m

Yield 1 3/4 cups hummus. Enough for six or seven wraps

Number Of Ingredients 13

1 to 2 garlic cloves, to taste; halved, green shoots removed
1 can chickpeas, drained and rinsed
1/2 teaspoon ground cumin
Salt to taste
3 to 4 tablespoons freshly squeezed lemon juice, to taste
2 to 3 tablespoons plain low-fat yogurt, as needed
2 tablespoons extra virgin olive oil
3 tablespoons sesame tahini
1 large flour tortilla or whole wheat wrap
2 leaves romaine lettuce, ribs cut away
1/8 red pepper, cut into thin strips
2 tablespoons cucumber, cut in julienne
Fresh mint leaves (optional)

Steps:

  • Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.
  • For each wrap, warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place 3 heaped tablespoons hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper, the cucumber and a few leaves of mint if desired.
  • Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 15 grams, Carbohydrate 40 grams, Fat 19 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 451 milligrams, Sugar 7 grams, TransFat 0 grams

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