Simple and Quick Potato Wraps

As a youngster I was a meat eater with one of my favorite meal choices being that of a double cheeseburger. Although beef was my favorite, I ate pretty much every type of meat. Even vegetables were typically prepared with meat for flavoring. This was especially true of pork which I used often to add flavor to kale, greens and beans.

At some point in my college career I developed some stomach issues. While home during the break I went to see the family doctor who was passionate about vegetarianism. He of course suggested I eliminate meat from my diet noting it as the culprit of my digestive troubles. Me give up meat? I deemed it impossible. He and I made a compromise and I agreed to at least give up beef and pork, limiting myself to the consumption of only fish and poultry.

Today I have transitioned into a diet of mostly fish, vegetables and grains. Although I eat poultry occasionally, I cook with these meats less and less. The potato wrap is just one of the semi-vegetarian dishes I fix for my family. It is very filling, tasty and easy to make.

This recipe makes four rather large wraps.

Ingredients:

4 whole wheat tortilla wraps (12 inch)
1 standard size bag of frozen hash browns (diced potatoes, not shredded)
1/2 cup of chopped onions
1/4 cup of diced red peppers
1/4 cup of diced green peppers
1 cup of sour cream
2 ounces of shredded cheddar cheese
salt/pepper to taste

Directions:

1. Prepare potatoes according to package.
2. Add onions and peppers.
3. Season to taste.
4. Warm tortilla wraps.
5. Pour potato mixture in wrap without over stuffing.
6.. Top with a dollop or two of sour cream and a handful of shredded cheese.
7. Add other toppings as desired. Some other toppings might include lettuce, spinach, sliced jalapeno peppers, salsa and green onions.
8. Wrap and serve.

Consider adding eggs to the potato mixture for a delicious breakfast dish. Potato wraps can be served at lunch or for a mid-afternoon or evening snack.