Wraps seem to be out of fashion, even though the low-carb craze has died down. I’ve had some terrible tortillas from food courts and cafeterias, but I love to make a gourmet wrap at home.
If you want a fully wrapped, easily transportable sandwich, you need to use extra-large, burrito-sized tortillas for this recipe. I used medium-sized tortillas, which meant the ends weren’t big enough to be folded in. Either way, the taste is the same, so use what you’ve got.
This was my first time roasting chickpeas. The crunchy outsides make a welcome addition to the sandwich. I don’t think I’d snack on these alone, but here they combine with sliced apples and sweet potatoes to make a creamy, sweeter-than-normal lunch. I will definitely make these wraps again!
- 1 15-oz can chickpeas
- onion powder
- ground coriander
- dried oregano
- 1 small sweet potato
- 1 tbsp warm water
- 2 large whole-wheat tortillas (gluten free if desired)
- 1 Gala or Braeburn apple, thinly sliced
- baby spinach, arugula, or other salad greens
- Preheat the oven to 425 degrees. Rinse the chickpeas and dry on a paper towel. Remove any loose skins.
- Line a baking sheet with foil and olive oil spray. Add the chickpeas in a single layer and spray to coat lightly with olive oil. Sprinkle with salt, onion powder, coriander, and oregano to taste. Bake for 15 minutes.
- Shake the pan and bake for another 15 minutes.
- Meanwhile, wash the sweet potato and prick it several times with a fork. Microwave on a plate for 6 minutes; then flip and microwave for 7 minutes on the other side.
- Once the sweet potato cools, use a knife to remove the skin, and mash the insides with a fork. Add salt to taste and the water. Mix, adding a bit more water until the mixture is easily spreadable with a fork.
- Heat each tortilla in the microwave for 40 seconds. Spread with sweet potato mash and top with roasted chickpeas. Add apple slices and greens, wrap it up, and enjoy!
I’ve been eating oatmeal for breakfast regularly since July, and it’s becoming repetitive. It gives me long-lasting energy and satisfies my sweet tooth, but sometimes the plainness sounds unappealing in the morning.
On the low-acid diet I have to be creative about how to prepare oatmeal. This reflux-friendly version uses pumpkin puree and a little bit of spice. It hits the spot on a crisp autumn morning. It’s also a much healthier post-Thanksgiving breakfast than leftover pumpkin pie!
- 1/3 cup rolled oats (gluten free if desired)
- 2/3 cup soy or almond milk
- 2 tbsp canned pumpkin
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- pinch of nutmeg
- pinch of salt
- 1/4 tsp vanilla extract
- 1 tbsp honey or brown sugar (or more to taste)
- sliced almonds for garnish
- Stir all ingredients together and microwave for 3 minutes.
- Stir again and microwave for 2 more minutes, watching so the bowl does not overflow.
- Sprinkle with almonds, and allow to cool for a minute before eating.
Serves 1. Active time 3 minutes; total time 8 minutes.
At-home cooking classes are great! Cook & Party brings ingredients, dishes, and wine to your NYC apartment and helps you make delicious Italian food. I wouldn’t have thought to make gnocchi at home, but it was easy to do. If you’re willing to clean up the flour later, this makes for a really fun evening.
These gnocchi have ricotta cheese instead of potato—which Chef Chiara said actually makes them lighter. Although cheese is high in fat, a small portion of these gnocchi won’t irritate heartburn. The difficult part is deciding how to serve them. We made a Sicilian sauce with tomato, eggplant, and basil.
The tomatoes (along with all of the wine I drank) made this a very bad night for GERD. I should have set aside some of the sauteed eggplant before the tomatoes were added. The gnocchi would be delicious lightly dressed with eggplant, a little olive oil, and fresh basil. Chiara also suggested the combination of olive oil and sage.
I’m going to experiment with this recipe to see if I can make the gnocchi more reflux-friendly. Adding some whole-wheat flour and reducing the cheese are on my to-do list. But even as is, these are a great option for impressing dinner guests, as long as you choose an appropriate sauce.
- 1/2 lb ricotta cheese
- 2 eggs
- 1 1/4 cups flour, plus more for kneading
- 1/2 cup parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- Mix all ingredients in a large bowl and knead until a dough forms. If it’s very sticky, add a bit more flour.
- Flour the surface of a clean counter and knead the dough until completely smooth. Roll it into logs about 1 inch thick, and use a floured knife to cut them into 3/4-inch pieces of gnocchi. Arrange them on a floured baking sheet as you go.
- Boil a large pot of water and add a pinch of salt. Add the gnocchi in batches and cook briefly (2 to 3 minutes), just until they float to the surface. Drain and serve with your favorite sauce.
Serves 6. Recipe courtesy Cook & Party.