Friday, November 13, 2015

Zesty Italian Wraps

Pheasant and quail hunting season opens in Kansas this weekend. This recipe doesn't have a thing to do with how to prepare the birds harvested this weekend. (I admit it: I'm not your go-to girl on that front!)

But maybe it could be a snack or a lunch packed in an insulated cooler and eaten by orange-vested, boot-wearing hunters ... before they prepare the "catch of the day" after the sun goes down, of course. (I will remain optimistic for the hunters.)

I didn't prepare these Zesty Italian Wraps (and pinwheels) for a hunting trip. But they did make the menu as sandwich wraps when I took meals to the field while planting wheat earlier this fall. I also included them as "pinwheels" for the national Master Farm Homemaker convention the Kansas ladies hosted in August.  They are a spicier addition to a sandwich tray than the Turkey Club Pinwheels I also served.
The Zesty Italian pinwheel is in the center, while the Turkey Club Pinwheels flank it.
I didn't grow up in a family of hunters. Randy may go out for a little while on opening day, but he is certainly not a man obsessed with the sport. He will be more likely to watch college football on Saturday afternoon than go back out and hunt, unless a buddy calls him for an outing. (But I think that's more about the comradery than traipsing through CRP grass in search of the elusive pheasant or quail, who always seem to know when the season stars. (We saw our fair share this summer as we traveled our dirt roads to and from the fields. They will likely be in hiding this weekend, though!)

Since football is also the sport on my mind in the fall, I'll also offer them as a tailgate option. No matter the setting - by the side of the road or in a recliner for football viewing - I hope you'll enjoy!

Zesty Italian Wrap or Pinwheels
Flour tortillas (I used tomato for color)
Ham, thinly sliced
Salami, thinly sliced
Pepperoni slices
Provolone cheese slices
Shredded romaine lettuce
Banana peppers
Zesty Italian dressing

Layer meats, cheese, lettuce and banana peppers on top of a flour tortilla. Drizzle dressing carefully over the top. Roll the wrap up tightly. Serve as a wrap or cut into pinwheels for serving on a sandwich tray. (If you cut into pinwheels, it helps to refrigerate for about 1 hour before cutting.)

Today, I'm linked to the Weekend Potluck. (Thanks to them for featuring my Apple Sundae Cake last week!) Visit these hosts and see what's cooking in other kitchens across the country:

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