For back to school, let's wrap it up

Most students have made their way back to school, and mothers everywhere are breathing a sigh of relief.

This time of year always brings back memories. When my girls were young, the biggest challenge for me wasn't getting up early or tackling homework. It was the lunch thing.

I wanted to pack healthy lunches, but my daughters got bored eating sandwiches and fruit every day. So they usually ended up buying something hot at school.

It's a shame that wraps didn't burst on the lunch scene until long after my kids' brown-bagging days were over. They can be light, sumptuous, simple or elaborate, and you can do practically anything with them by mixing and matching fillings and skins.

For the wrap, use flour tortillas, cracker bread, spring roll skins, cooled crepes, split pita breads, and for low-carb eaters, sturdy lettuce leaves.

Any type of flat bread or tortilla can be spread with a hot or cold sandwich filling, rolled up and eaten out of hand. Fillings can be as easy as egg salad, leftover grilled or sautéed meats, seafood or vegetables.
My personal favorite - this week's recipe - is a cranberry turkey wrap. No need to wait for Thanksgiving. This classic combination is good any day. I like to use homemade cranberry sauce, so I keep a stash of berries in the freezer, but you certainly can use canned sauce.

I think I learned this straight-out, practical wrap tip from my friend Connie Lesko, a talented cook who lives in Sundance.

Begin by spreading about a tablespoon of softened cream cheese over the tortilla. The layer of cheese keeps the tortilla fresh, not soggy, and makes the wrap perfect for night-before preparation. Once prepared, leave your wraps un-sliced, seal them tightly in plastic wrap and store in the refrigerator. In the morning, lunch is simply a matter of grabbing and going.

So tell your kiddos to have a great day, and don't forget to pack some fruit.

CRANBERRY TURKEY WRAP

1 large, whole-wheat tortilla
1 tablespoon cream cheese, softened
1 tablespoons cranberry sauce
2 oz. turkey breast, sliced
Red leaf lettuce
Cracked black pepper

Spread cream cheese on the tortilla, leaving a 1/2 -inch border, and then spread cranberry sauce over the cream cheese. Layer lettuce and turkey on the bottom half of the wrap. Season with the black pepper, roll up the tortilla from bottom end, tucking in sides, and then slice diagonally.

Makes 1 serving.

Source: Adapted from www.healthbites.ca