Connie’s kitchen

Connies KitchenBy Connie Emmons

Wraps have become increasingly popular. One can even found them at McDonald’s. I’m a believer that homemade food both tastes better and is better for you than fast food selections. Here are a couple of my favorite wrap receipts.

Veggie brown rice wraps

1 med bell pepper diced

1 cup fresh sliced mushrooms

2 cloves garlic minced

1 tbl olive or veg oil

2 c cooked brown rice

1 can black beans rinsed and drained

1 c frozen corn

1/4 c chopped green onion

1/2. Tsp cumin

1/2 tsp salt

1/2 tsp pepper

4 large tortillas warmed

1/2 c shredded cheddar cheese


Sauté first three ingredients then add next 7 cook 4 to 6 minutes or until heated thoroughly. Place into tortillas add cheese and salsa wrap up and enjoy.

Thai chicken wraps

Boneless skinless chicken breasts cut into thin strips

1 medium red onion cut into thin strips

Large flour tortillas

Garlic salt


1 tablespoon oil

1 teaspoon grated fresh ginger

Peanut sauce (plain or spicy)

4 cups broccoli slaw

Season chicken with garlic salt and pepper. Cook chicken in hot oil over medium heat until done. Remove chicken. Add broccoli slaw, onion and ginger to skillet. Cook until vegetables are tender-crisp.

Warm tortillas and spread one side with peanut sauce. Add chicken and vegetables.  Wrap up and enjoy.

(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)

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