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4 people
Food rolled in an edible wrapper and eaten by hand is a tradition in many cuisines, including Chinese mu shu and Mexican burritos. The Ancient idea takes a modern twist in the proliferation of restaurants serving WRAPS. Serve the wrap as an appetizer or for a quick lunch. This recipe makes 4 half sandwich wraps. If you are making a vegan wrap substitute avocados for the Tuna. Mix the avocado, lime juice and garlic into a coarse puree. Then substitute avocado mixture for the Tuna.
Ingredients
- 12 asparagus remove woody stems. Minimum 3 spears per wrap
- 1/2 cup Bluebird Split Emmer Farro
- 8 ounces tuna in water
- 4 tortillas
- 1/2 cup red onion diced
- 1/4 cup yellow mustard
- 1/2 cup yogurt plain, low fat
- 1/4 cup Ranch salad dressing
- 1/4 cup cilantro leaves
- salt and pepper to taste
- 1/4 cup Asiago cheese grated
- 1 avocado if using instead of tuna mix with tablespoon lime juice and minced garlic
- 1/4 cup kalamata olives pitted and chopped
- 1/4 tablespoon garlic minced, optional
Methods
- Remove tough ends of asparagus by snapping or cutting the woody ends off the spears.
- In medium sauce pan over high heat bring 2 inches of water to a boil. Place the asparagus in the steamer, cover and steam until tender 1-3 minutes.
- Check asparagus if they need more steaming increment by 1 minute up to a max of 6 minutes. When completed with steaming remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly.
- Cook the Farro in hot boiling water with a pinch of salt. Reduce heat to simmer for about 15 minutes to completely cook the Split Farro.
- Let farro cool for a few minutes before adding Yogurt.In a small bowl stir together the split farro and yogurt to mix well. Let it stand and cool before mixing with Tuna Mixture
- Put the tuna in a bowl. Add the mustard and ranch dressing. Also add the diced onion and grated asiago cheese. Mix to combine. Add pinch of salt and pepper as needed
- You can then mix the split farro/yogurt mixture with the tuna mixture. This is insuring that all the ingredients are mixed into the sandwich spread.
- Heat a dry large frying pan (not one with a nonstick surface) over medium heat. One at a time heat the tortillas in the hot pan until softened about 20 seconds per side.
- Lay the tortilla flat on a clean work surface. Spread on the tuna/farro mixture equally on each half of the tortillas.
- Lay the asparagus spears and cilantro on top of the tuna/farro mixture
- Fold in both sides and the bottom of each tortilla up over the filling, then Roll to close. If made in advance cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
- To Serve, Cut each Wrap in half crosswise.
