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Simply Southwestern wrap lets you be creative

September 05, 2010|By SCOTT C. ANDERSON

Clean eating and living is a way of life and I've found that in order for you to enjoy what you are eating, it needs to be bright, flavorful and delicious.

This sandwich encompasses all those areas and isn't hard to prepare.

If you want, you can substitute any protein you desire, from blackened fish, to grilled shrimp, even sliced turkey and roast beef.

Be creative and go out on limb and try something new. You might surprise yourself.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Simply Southwestern wrap



3/4 cup brown rice, cooked 1 12-inch jalapeno or tomato sandwich wrap (see cook's note)
1-1/2 ounce herbed cream cheese
2 ounces flame-roasted corn and black bean salsa (see cook's note)
2 ounces pico de gallo (see recipe at right)
4 ounces shredded cooked pork
2 leaves of romaine, chiffonade cut
Liberal dashes of favorite hot sauce

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Prepare brown rice according to directions.

Lay wrap on workspace and spread herbed cream cheese across the center of the wrap.

Mix together the salsa, pico de gallo and rice. Place onto the lower middle half of the wrap and add in the shredded romaine. Add in your dashes of hot sauce as desired, according to your personal heat index.

Fold the sides of the wrap toward the middle and then roll the wrap up, away from you so you finish with the seam side facing down on the workspace.

Cut diagonally and serve with fresh pico de gallo and chips.

Cook's note: Look for an all-natural low-fat wrap to give the sandwich a healthful kick and make sure you use brown rice instead of white for added nutritional value.

Use your favorite brand of salsa.

- Recipes courtesy of Scott Anderson

Pico de gallo



6 large beefsteak tomatoes
1 yellow onion
1 green pepper
1 jalapeno pepper
4 medium cloves garlic
Juice of one lemon
6 to 8 stems chopped fresh cilantro
1 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon white vinegar

Seed and dice tomatoes. Finely dice onion, pepper, jalapeno and garlic. To these ingredients, add lemon, cilantro, salt, pepper and vinegar. Mix well. Cover and refrigerate. Best served next day.

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