Wraps and rolls - the perfect summer dinner.

As we squeeze out the last days of summer, wraps and rolls are a great refreshing, adaptable meal that can be prepped ahead and enjoyed for a perfect hot weather lunch or dinner. Below are three of our favorites - but you can experiment with a multitude of proteins, toppings and sauces.

Hummus Wraps

• Ingredients:

• hummus

• naan bread

• any veggies your crew likes - some ideas

• sliced cucumbers

• sliced carrots

• sliced peppers

• shredded cabbage

• sliced radish

• pickled onions

• falafel

Assemble in naan bread or wrap, fill with toppings, we like to top with Sriracha or hot sauce and enjoy! Pairs well with a green salad. Can easily prep veggies any time of the day and quickly make a assembly buffet in minutes.

Korean Lettuce Wraps - from Skinny Taste Fast and Slow by Gina Homolka

• Ingredients:

• 1/4 c tamari

• 1 tsp toasted sesame oil

• 2 tsp light brown sugar

• 1/2 tsp crushed red pepper

• cooking spray or oil mister

• 1 lb ground chicken

• 1/4 c chopped yellow onion

• 2 garlic cloves, crushed

• 1 tsp grated fresh ginger

• 12 large outer leaves - green leaf or Bibb

• 2 1/4 c cooked brown rice

• 1/2 Tbs sesame seeds

• 2 scallions, sliced

Instructions:

1. In a small bowl combine the soy sauce, sesame oil, brown sugar, and pepper flakes.

2. Heat a large deep nonstick skillet over high heat and coat with cooking spray. Add the chicken and cook, using a wooden spoon to break the meat into pieces as it browns, about 5 minutes.

3. Add the onion, garlic, and ginger and cook 1 minute. Pour the soy sauce mixture over the chicken, reduce the heat to medium-low, cover and simmer for 5 minutes.

4. To serve, place 3 lettuce leaves on each of 4 plates. Spoon 3 tbs rice into the middle of each leaf and top with 3 1/2 Tbs of chicken. Evenly divide the sesame seeds and scallions among the leaves. We like to top with Sriracha and shredded carrots.

• I have hearty eaters and double this recipe to serve a family of 5

Coconut Chicken and Mango Spring Rolls- from No Spoon Necessary

Coconut Chicken Mango Spring Rolls

Ingredients:

• Coconut poached chicken

• 1 - 14oz can full fat coconut milk

• 1 tsp fish sauce (can substitute soy sauce)

• 2 tsps lime juice sea salt

• 1 lb skinless boneless chicken breasts

Spring Rolls

• 8-10 rice paper wrappers or spring roll wrappers

• 2 bundles vermicelli noodles - cooked

• 1 seedless cucumber cut into thin strips

• 1 mango peeled and cut into thin strips

• 1 bunch fresh cilantro

• 1 bunch fresh mint or Thai basil

• red pepper flakes to taste

Peanut Sauce

• 2 tbs peanut butter (creamy or smooth is best but crunchy will work)

• 1 Tbs tamari or low sodium soy sauce

• 1 1/2 Tbs white distilled vinegar (or lime juice)

• 1 Tbs Honey

• 1 clove garlic peeled

I double this recipe to feed my hungry family of 5

Instructions:

1. Add the coconut milk, fish sauce, lime juice and 1 teaspoon sea salt to a medium sauce pan and whisk to combine. Bring the contents to a boil over medium heat and add the chicken. Reduce the heat to low, cover and cook for 15-20 minutes, or until the chicken is cooked through, turning the chicken over 1/2 way through the cooking. Remove the chicken from the pan, reserving 1/2 c coconut milk mixture. Let the chicken cool completely, and then use 2 forks to completely shred the chicken. Transfer the chicken to a bowl and toss with 1/4 c of the reserved coconut milk mixture. Taste and adjust for seasoning with salt and pepper. Add remaining reserved coconut milk and toss again if desired.

2. Make the peanut sauce. Place all the ingredients for the peanut sauce in a food processor or blender. Pulse or process until smooth. Adjust for taste/consistency with honey, vinegar, and water.

3. To assemble the spring rolls - soften a sheet of rice paper by carefully dunking it in a shallow bowl of warm water for 20-30 seconds or until soft. Remove from water and place on a clean work surface. Blot with paper towel to remove excess water. In the center of each rice paper wrapper add a small amount of vermicelli noodles, shredded chicken, carrots, cucumber, mango, cilantro, mint and a sprinkle of red pepper flakes. Fold the bottom edge up over the filling, using your fingers to carefully tuck the filling in. Then fold the 2 sides over the top to secure the filling and roll up each spring roll. Repeat with remaining wraps/ingredients.

Place seam side down on a platter or cut them on a diagonal to serve and enjoy!