College-style wraps and Tomatillo salsa

Tomatillo Salsa
(from New York Times)

Ingredients:
2 cups husked, rinsed and chopped tomatillos (or use 1½ cups tomatillos and ½ cup cored and chopped ripe or green tomatoes)
2 medium poblano or other mild green fresh chilies, optional, preferably roasted and skinned
1 teaspoon minced garlic, or to taste
¼ cup chopped white onion
Salt and pepper to taste
Cayenne or minced jalapeño to taste, optional
1 tablespoon fresh lime juice, or to taste
¼ cup chopped fresh cilantro leaves
Instructions:
1. In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to ½ day (bring back to room temperature before serving).
2. Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro. Serve.



Breakfast: PB & J Wrap

1 multi-grain/whole wheat wrap
1 tbsp peanut butter
1 tbsp jelly
2 tbsp chopped nuts (almonds, walnuts, pistachios, peanuts)
1 tsp cinnamon
1 small apple (sliced) or banana (sliced)

1. Spread peanut butter on wrap (best if wrap is a little warm- 15 sec. in microwave)
2. Spread jelly and sprinkle on cinnamon and nuts.
3. On one side of the wrap, place sliced apple or banana.
4. Start by making an envelope by folding the sides into the middle, until the edges overlap.
5. With the edges still in the middle, roll the wrap (starting with fruit side) over the folded edges until the wrap is completely rolled.


Lunch: Raw Spinach Wrap

1 whole grain Italian or spinach wrap
1 tbsp hummus or cream cheese (recommended spinach and artichoke or chives cream cheese)
2 tbsp shredded cheese or 1 slice cheese
½ large avocado
Spinach (1 handful)
1 hardboiled egg (sliced)
Chopped Veggies (about 1/8 cup of each): cucumbers, matchstick carrots, mushrooms, onion, tomato

1. Spread hummus or cream cheese on wrap.
2. Top with cheese, egg, avocado and fresh spinach.
3. Place veggies on one side of the wrap (use as many as you’d like to fill the wrap)
4. Start by making an envelope by folding the sides into the middle, until the edges overlap, covering the veggies.
5. With the edges still in the middle, roll the wrap (starting with veggie-filled side) over the folded edges until the wrap is completely rolled.


Dinner: Beans and Rice Wrap

1 whole grain wrap
1/2 cup beans and rice (can) mixture
3 ounces of your favorite lean meat or 1 veggie burger (heated)
2 tbsp shredded cheese
1 large roma tomato (chopped)
1/8 cup onion (copped)

1. Place beans and rice mixture in the middle of the wrap.
2. Top with lean/veggie meat.
3. Sprinkle cheese and add veggies to one side of the wrap.
4. Start by making an envelope by folding the sides into the middle, until the edges overlap, covering the veggies and meat.
5. With the edges still in the middle, roll the wrap (starting with veggie-filled side) over the folded edges until the wrap is completely rolled.