Let’s wrap and roll
Photos by Rick Wetherbee
Why settle for a ho-hum PB&J or cold cuts to warm your bones this winter? Take it to the next level with fast and easy-to-make specialty sandwiches, wraps and rolls. From casual meals to creative cuisine, they are down-home delicious. And these hand-held creations are just the thing for eating on the go.
There are a variety of flavored tortillas and other soft flat breads to choose from. Hearty breads such as sourdough, ciabatta, focaccia, and multi-grain varieties provide a tasty contrast to game birds and mild fish.
Once you’ve got the basics, take your taste buds on a culinary walk on the wild side with these game and fish wrap and roll recipes. — Kris Wetherbee
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Turkey Sausage Breakfast Wrap
For a perfectly rolled wrap, simply spoon the filling into a rectangle on the bottom half of the tortilla and fold in sides towards the center, then fold the bottom over the filling and continue to roll until it’s wrapped. |
Turkey Sausage Breakfast Wrap
Ingredients
- 1 pound ground turkey
- 1 teaspoon sage
- 1/2 teaspoon marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- pinch of cayenne
- 2 1/2 tablespoons canola or peanut oil, divided
- 4 eggs
- 3/4 cup green chile salsa
- 6 large (10- to 12-inch) flavored tortillas
- 1 package (16 ounces) frozen hash browns
Garnish
- chopped or sliced fresh tomatoes
- avocado slices
- additional red or green salsa
Combine turkey and next seven seasonings in a large bowl. Heat ½ tablespoon oil in a large non-stick skillet. Add turkey mixture and cook, stirring often, about five minutes or until turkey is cooked through. Remove and set aside
Add remaining 2 tablespoons oil to skillet. Add hash browns and cook according to package directions. Push hash browns up sides of skillet. Crack eggs into the center of skillet and scramble, stirring until eggs are partially cooked through. Return cooked turkey to pan and mix with hash browns and eggs. Stir for two minutes or until eggs have set. Add green chile salsa, stir to combine.
Place filling evenly over flavored tortillas. Serve with garnishes and let guests fold their own wrap.
Makes six large wraps. Great for a quick and tasty breakfast on the go.
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Smoked Salmon and Three-Bean Salad Rol |
Smoked Salmon and Three-Bean Salad Roll
Ingredients
- 8 ounces smoked salmon, broken into bite-sized pieces
- 8 ounces white cheddar cheese, shredded
- 1 can (16 ounces) three-bean salad, drained
- 2 cups shredded romaine lettuce (4 to 6 large leaves)
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons sun-dried tomato oil
- 1 tablespoon chopped, drained oil-packed sun-dried tomatoes
- 1/4 teaspoon black pepper
- 1 garlic clove, minced
- 4 (10-inch-long) oval- or rectangular-shaped flat bread
In a large bowl, toss together salmon, cheese, three-bean salad, and lettuce. In a small bowl, whisk together balsamic vinegar, sun-dried tomato oil, sun-dried tomatoes, pepper and garlic. Pour vinaigrette over salmon mixture and toss to combine.
Place filling evenly over flat bread. Roll short side of flat bread over filling and serve.
Makes four rolls. Tastes like a deliciously expensive gourmet salad to go.
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Wild Game and Pepper Stir-Fry Sandwich |
Wild Game and Pepper Stir-Fry Sandwich
Ingredients
- 2 pounds game of choice, cut into strips
- 1/2 teaspoon sugar
- 2 tablespoons olive or canola oil, divided
- 6 tablespoons mayonnaise
- 1 sweet onion, cut in quarters and then thinly sliced
- 3 tablespoons prepared pesto
- 2 sweet red peppers, cut into 2-inch-long strips
- baby greens or leaf lettuce
- 8 onion rolls, sandwich thins, or other rolls of choice
- 2 cups bottled balsamic Italian dressing
Marinade meat in dressing in refrigerator for several hours or overnight. Drain and discard marinade.
In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Stir-fry meat until cooked through. Remove and set aside.
Add remaining 1 tablespoon oil to skillet and swirl to coat.
Add onions and stir-fry for three minutes or until onions are soft. Add peppers and sugar. Stir-fry for about five minutes more or until onions start to caramelize. Add reserved meat and stir to combine. Remove from heat and seat aside.
Combine mayonnaise and pesto in a small bowl. Spread mayo-pesto mixture on rolls, top with stir-fry mixture and baby greens.
Makes eight sandwiches. Great for tender cuts of venison, elk, game birds or rabbit.
