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.


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



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.


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


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.