I need to feed lots of folks in the summers. On the weekends, I have no idea if it will be just our little family of three, or our extended family of thirty traipsing into my back yard. This means I have had to just learn to be flex. “It is what it is,” is my mantra.

I used to try to have food planned for whomever might walk through the door, but it drove me crazy and broke the bank, so this year I’m all, “You want something to eat? There’s a Hy-Vee on the corner!” At least, mostly I am. I cannot completely supress my OCD food-pusher tendencies, and I usually try to have a thing or two on hand. I try to keep easy food that doesn’t require a lot of table service or fuss, like chips and homemade salsa, and hand food like baguette sandwiches or bierocks in the refrigerator to be pulled out in a moment of desperation.

So in the face of the impending glut of Memorial Day pool traffic, I made a few things, one of which was a pile of wraps. I LOVE wraps, and they’re better for Weight Watchers than sandwiches, especially if you know what tortillas to buy (I recommend La Tortilla Factory brand). Also, I love that I can clean out the refrigerator with them. Odds and ends laying around? Wrap them up!

So I made three different kinds of tortilla wraps on this particular day, to have in the refrigerator for my husband or our house guests to pull out for lunches or midnight snacks. I made a buffalo chicken wrap, a roast beef horseradish wrap, and a turkey avocado wrap. Bliss all around. I cut them into thirds so you could sample all three or just have a little one for a snack. Somehow, those wraps are just what the doctor ordered when you need a quick bite. You could make a sandwich or grab a leftover or have some chips and dip, but the happy little wrap seems a little more special and appetizing than so many other options.

For me, a good wrap is all about the sauce. You have to have a good dressing or smear on there to get the party started. Build up from there with whatever looks appetizing or whatever leftovers you want to get rid of.

Buffalo Chicken Wrap
2 giant flour tortillas – “burrito size” (keep your eyes out for low carb/low point ones – they exist!)
4 to 6 oz shaved chicken breast
4 teaspoons Franks’ Red Hot
4 teaspoons light ranch dressing
bleu cheese crumbles
iceberg or romaine lettuce

http://www.lawrence.com/users/meganstuke/photos/2012/jun/4/235745/

Lay half the chicken out all over the tortilla, and then sprinkle a few crumbles of bleu cheese atop it. On top of that, lay a blanket of lettuce, and then drizzle the Frank’s and the ranch around the top. (Or, you could pre-mix them and spread them on the tortilla before you do the chicken, but I was too lazy for that). Roll it up like a burrito, tucking both ends in as you go, and then slice into thirds. Repeat with the second tortilla. You get six “snacks.”

http://www.lawrence.com/users/meganstuke/photos/2012/jun/4/235746/

Roast Beef Horseradish Wrap
2 giant “burrito size” wraps
4 to 6 ounces shaved roast beef
4 Tablespoons light mayonnaise
2 Tablespoons horseradish
2 wedges Laughing Cow Creamy Swiss Cheese
a couple of handfuls of spinach leaves
2 Tablespoons chopped or shaved red onion

Mix the horseradish and mayonnaise together, and spread them all over your tortilla, to the complete edge (it will act like glue to hold your edge down).

Lay the half the roast beef all over the tortilla, top with onion and spinach, sprinkle on chunks of the cheese, and roll like a burrito, folding in both ends. Again, cut into thirds and serve.

http://www.lawrence.com/users/meganstuke/photos/2012/jun/4/235747/

Turkey Avocado Wrap
2 giant “burrito sized” tortilla wraps
4 Tablespoons avocado dressing
4 to 6 ounces deli smoked turkey
1 avocado, sliced
1 roma tomato, sliced
2 Tablespoons shaved or diced red onion
2 handfuls of spinach leaves

Spread the dressing all over the wrap, clear to the edges. Then lay half the turkey all over the tortilla. Sprinkle with red onion, and half the tomato slices and half of the avocado slices. Cover with a blanket of spinach, roll up like a burrito, and cut into thirds.

http://www.lawrence.com/users/meganstuke/photos/2012/jun/4/235748/

I made six big wraps, which came to 18 wrap “minis.” You can wrap them individually in plastic wrap to keep in the refrigerator to serve later, or just pile them on a tray and make everyone really happy all at once.

These are awesome because you can put anything in there. Shrimp, green onion, wasabi, spicy mayo, bacon, chicken pieces, you name it, you can wrap it. Get creative!