Wraps have gained in popularity as a burrito-like alternative to sandwiches, with fewer carbs and the added benefit of being easy to eat on the run. Saddlebrook Resort chef Daniel Desmond’s power wrap hits a lot of nutritional marks with two types of greens, a grain (quinoa), tomato and cranberries. A touch of goat cheese goes a long way; the heat of the filling will melt it for a sauce-like effect.

Ingredients

Serves: 4

• ¼ cup olive oil

• 3 cups (3 ounces) baby arugula

• 3 cups (3 ounces) baby spinach

• 6 shiitake mushroom caps, sliced

• 6 ounces cooked quinoa

• 1 large tomato, diced and drained of its juice

• ½ cup dried cranberries

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 4 twelve-inch wraps

• ½ cup crumbled goat cheese

Directions

1

Heat the oil in a wide, deep sauté pan over medium-high heat. When the oil is shimmering but not smoking, add the arugula, spinach and mushrooms. Cook, stirring until wilted, about 2 minutes. Stir in the cooked quinoa and cook for 30 seconds.

2

Stir in the tomato and cranberries, and season the mixture with salt and pepper. Remove the pan from the heat.

3

Arrange one of the wraps on a clean, dry work surface. Spoon about ¼ of the sautéed mixture into the third of the wrap closest to you. Top with 2 tablespoons of the goat cheese and roll up the wrap, tucking in the sides so they stay closed. Let the wrap rest on the seam-side for 30 seconds to allow the heat of the filling to help seal it. Repeat with the remaining wraps, filling and cheese. Serve.