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Crab and Avocado Salad in a Pita2/3 cup mayonnaise
2 tablespoons diced roasted red bell pepper
4 tablespoons lemon juice
Pinch ground cayenne pepper
2 cups lump crabmeat
1 small avocado, peeled and chopped
2 tablespoons grated onion
Salt and ground white pepper
4 white or whole wheat pita pocket breads
1 cup alfalfa sproutsIn a blender, puree the mayonnaise, roasted pepper, 1 tablespoon of the lemon juice, and the cayenne pepper. Set aside.In a medium bowl, toss together the crabmeat, avocado, onion, remaining lemon juice, salt, and pepper. Cut the top third off pita breads. Divide crabmeat mixture among pitas, drizzle with red pepper mayonnaise, and tuck some alfalfa sprouts into each sandwich. Tightly wrap in wax paper and keep chilled up to 1 hour. Yield: 4 servings

Turkey wraps with chipotle mayonnaise
Turkey Wraps with Chipotle Mayonnaise1/2 cup mayonnaise 2 tablespoons chopped cilantro 1 sliced green onion 1 tablespoon chipotle in adobo 1/2 teaspoon salt 4 (10 inch) tortillas 12 very thin slices roasted turkey (deli turkey will do) 12 romaine lettuce leaves rolled (Upload by user)

Redneck chimichanga
Redneck Chimichanga2 ounces shaved steak (Philly meat) 1/2 ounce red and green bell peppers 1/2 ounce yellow onions 1 slice American cheese 1 tablespoon mashed potatoes1 large burrito wrapper (flour tortilla)Cook the shaved steak then add the peppers and onions and swea (Upload by user)

Pesto tuna wraps
Pesto Tuna WrapsServes 2.1 teaspoon prepared pesto sauce1/4 cup plain yogurt6 ounces Genova� Tonno, Solid Yellowfin Tuna in Olive Oil, drained1 tablespoon pine nuts, toasted2 teaspoons Parmesan cheese, grated2 teaspoons fresh basil leaves, julienne (or 1/4 teaspoon dry (Upload by user)

Puff pastry calzone
Puff Pastry Calzone6 servings1 package frozen pastry shells (6), defrosted 8 ounces Chevre cheese, crumbled or feta cheese 1/4 cup cut up onion slices 8 ounces marinated artichoke hearts, drained and chopped 2 tablespoons sliced black olives Grated parmesan cheese (Upload by user)

Pecos pitas with pistachios
Pecos Pitas with PistachiosSource: Recipe and photo courtesy of California Pistachio Commission. Used by recipegoldmine.com with permission from California Pistachio Commission.uVegetarian Filling/u1 (11 ounce) can Mexicorn, drained 2 medium zucchini, diced (1/2 pound) (Upload by user)

Hot ham, cheese and tomato wraps
Hot Ham, Cheese and Tomato Wraps6 flour tortillas about 8 inch size1 pound shaved cooked ham6 slices American cheese12 thin slices tomatoWarm tortillas as directed on package. Top each warm tortilla evenly with ham, 1 cheese slice and 2 tomato slices. Roll up each tortilla; w (Upload by user)

Oriental chicken wraps
Oriental Chicken WrapsDear Recipe Goldmine Friends, I know it has been quite a while since I last visited. While I often think about you all, it is now very obvious how demanding my job is in terms of time spent lots of long hours, including weekends.I`m still the "head cook&q (Upload by user)

Hidden valley wraps
Hidden Valley Wraps1 cup Hidden Valley Original Ranch Dressing8 ounces cream cheese, softened4 (12 inch) flour tortillas, warmed10 ounces sliced turkey breast10 ounces Monterey jack cheese slices2 medium tomatoes, thinly sliced2 large avocados, peeled and thinly sliced (Upload by user)

Friendly fish in a sleeping bag
Friendly Fish in a Sleeping Bag1 (8 ounce) can Pillsbury refrigerated quick crescent rolls 8 frozen fish sticks, slightly thawedRipe olives, pimento or green olivesHeat oven to 375 degrees F.Unroll dough into two long rectangles; press perforations to seal. Cut each (Upload by user)

Hidden valley ranch shrimp salad pita pockets
Hidden Valley Ranch Shrimp Salad Pita Pockets1 cup cooked shrimp 1/2 cup chopped cucumber1/2 cup sliced olives 2 tomatoes, chopped1 cup prepared Hidden Valley Ranch salad dressingLettuce, shredded2 or 3 pita pocketsMix shrimp, cucumber, olives and tomatoes. (Upload by user)
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Barbecue beef crescents
Barbecue Beef Crescents1 pound ground beef2 (8 ounce) cans crescent doug/4 cup chopped onion3/4 cup barbecue sauce6 slices American cheese2 teaspoons toasted sesame seedPreheat oven to 375 degrees F.Brown hamburger and onion. Drain. Stir in barbecue sa (Upload by user)
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Chicken salad wraps
Chicken Salad WrapsMakes 6 servings.2 (10 ounce) cans chunk chicken, drained and flaked 1/4 cup chopped onion 1/4 cup mayonnaise 4 tablespoons fresh salsaSalt and pepper to taste 6 (10 inch) flour tortillas 12 lettuce leavesIn a small bowl combine th (Upload by user)
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Austin fajitas
Austin Fajitas1 1/4 to 1 1/2 pounds skirt steakHalf can of beer1/2 cup vegetable oil1 onion, thinly slicedJuice of 1 lime1 dried red pepper, crushed1 clove garlic, pressedFreshly ground pepper, to tasteMake a marinade of all the ingredients and marinate (Upload by user)
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Basic fajitas
Basic Fajitas3/4 cup fresh lime juice2 large cloves garlic, pressed1/4 cup oil2 1/2 to 3 pounds skirt steakCombine lime juice, garlic and oil. Marinate meat in mixture for several hours. Grill, turning meat after a few minutes and basting with marinade.Serve wit (Upload by user)
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Beef tacos
Beef Tacos1 pound lean chuck roastVegetable oil1 small onion, chopped1 garlic clove, minced1/4 teaspoon cuminseed1/2 teaspoon ground coriander1 tablespoon chili powder1/2 cup water8 corn tortillasShredded lettuce1 avocadoSour creamChop m (Upload by user)
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Chicken fajitas
Chicken FajitasMarinate chicken strips in a mixture of lemon juice, Mexican oregano, minced onions and chopped red and green bell peppers. Saut?. Squeeze fresh lemon over the top. Wrap in warm flour tortillas. (Upload by user)
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