Last week, slow cookers. This week, fast wraps.

Last week, slow cookers. This week, fast wraps.
Packaged in a tortilla and easily one of the most versatile entrees thanks to never-ending possibilities when it comes to fillings, the wrap is gaining speed as a great solution for busy families and solo diners.
They're packable - meaning they're easy to take along to eat in between basketball games, gymnastics practice, before fitness class, or for a working lunch at the office. Perhaps most importantly, each person can customize his or her wrap according to personal taste.
Fast food joints everywhere are picking up on the marketability of the wrap, but they're just as quick to make at home.
Make them the night before and roll tightly in Saran Wrap to grab-and-go the next day.
Here, my favorites for a family of four, a family of two, and a solo diner. Amounts may be adjusted to suit the number you're serving.

Beef Wraps
Prep: 10 min. Serves: 4
1/2 pound sliced deli-style roast beef
4 (8-inch) whole-wheat tortillas or “Flatout” wrap bread
1 large fresh red pepper, cut into strips
1/2 medium red onion, thinly sliced
1 bag baby spinach (loose leaf)
1 mango (about 1 pound), peeled and cut into 1/2-inch strips
1 T. Dijon mustard
3 T. fresh lime juice
1 T. olive oil

In a bowl whisk mustard, lime juice, and oil; season lightly with salt and black pepper. Add onion, red pepper, and mango and toss to combine. Lay tortillas or wraps on a work surface. Line each with spinach, leaving a 1-inch border. Arrange slices of beef down the center of each, and top with mango mixture. Fold in two opposite sides, then roll wraps tightly. Cut in half and serve with Black Bean Relish (see below). Don't like an ingredient? Picky eaters can simply omit what they wish.

Black Bean Relish
In a bowl, combine 1/2 medium red onion, finely chopped, one can black beans (rinsed and drained), 1 cup chopped fresh cilantro, 2 T. fresh lime juice, and 1 T. olive oil. Season lightly with salt and pepper.

Turkey Wraps
Prep time: 5 min. Serves: 2
1/4 pound sliced deli-style turkey
2 (8-inch) tortillas or “Flatout” wrap bread
Philadelphia style cream cheese
Roasted red pepper (jars available in the pickle/olive section)

Lay tortillas on a work surface. Spread each with cream cheese. Arrange slices of turkey over the cream cheese. Top with slices of patted dry red pepper. Starting on one side of each wrap, roll tightly, then cut in half.

Chicken Ranch Wraps
Prep: 5 min. Serves: 1
6 oz. left-over grilled chicken, cut into strips,
Or fried chicken fingers from the grocery store deli
1 8-oz. tortilla or “Flatout” wrap bread
1/2 c. lettuce, torn or shredded
1 slice tomato, diced
2 strips bacon (Ready-To-Eat Oscar Meyer)
Ranch dressing

Lay tortilla on work surface. Spread with ranch dressing. Arrange pieces of chicken on top, followed by lettuce, tomato, and bacon. Roll and cut in half. Secure each half with a toothpick.

Veggie Wrap
Prep: 5 min. Serves: 1
1 8-oz. tortilla or “Flatout” wrap bread
6 oz. hummus
6 oz. shredded or 1 thin slice pepper jack cheese
Your choice thinly sliced cucumbers, red onions, and/or roasted red peppers, sprouts, torn or shredded romaine lettuce, and/or tomatoes (diced)

Lay tortilla on work surface. Spread with hummus. Add cheese and veggies. Roll and cut in half.