Spicy Chili Lime Mayo:
1/3 c. mayonnaise or salad dressing
1 T. lime juice (I use 1 envelope of TRUE LIME - crystallized lime)
1 t. chili powder
1/4 t. ground red pepper (cayenne)
1/4 t. salt (I omit it)

Wraps:
4 (10-inch) flour tortillas, heated
3/4 # thinly sliced cooked roast beef (deli corned beef works well, too)
4 small leaves romaine lettuce

(other toppings: red onion rings, crispy bacon, slice ripe avocado.)
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CRISPY CABBAGE and CHICKEN WRAPS
(General Mills recipe)

3/4# chicken or turkey breast strips for stir-fry (I've used leftover baked or oven "fried" chicken, roast turkey, and cooked shredded pork, and think it would work well with corned beef)
6 c. coleslaw mix (I use shredded cabbage and carrots)
1/2 t. caraway seed, crushed
3 T. mustard-mayonnaise sauce
4 8-10-inch flour tortillas, heated

Heat nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.

Stir in coleslaw mix and caraway seed. Reduce heat to medium, cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.

Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.

Makes 4 wraps

I don't usually make wraps because I bake bread so regularly, but occasionally I'll wrap up maple glazed salmon with some shredded romaine, chopped tomatoes and a drizzle of honey mustard.

the kids like a wrap spread with peanut butter or nutells and wrapped around a banana. Um....none for me, thanks. (grin)

Annie