It’s a wrap

During the warm summer months many people are looking for ways to keep meal prep to a minimum. There is always something more entertaining to do; and who likes to heat up the kitchen?

If you are looking for an easy way to keep meal planning and prep simple, yet make healthful eating a priority — look no further than a package of whole grain tortillas. Tortillas are so versatile you can eat them for breakfast, lunch, dinner and even snacks.

You’ll find a variety of tortillas in the grocery store. Look for those that list some type of whole grain as the first ingredient.

The size will depend on your recipe. Use the following ideas to free yourself from spending too much time in the kitchen this summer. Note: Before rolling tortillas, heat them in the microwave for 20 to 30 seconds to make the tortillas pliable and easier to work with.

Tortillas for breakfast: For an on the go breakfast, fill a six-inch tortilla with scrambled eggs, shredded cheese and salsa. Add onions and bell peppers for a hearty serving of vegetables for breakfast.

Tortillas for lunch: Use a tortilla instead of bread for sandwiches. Tortillas will hold lots of fresh summer veggies.

Spread a thin layer of mashed avocado, hummus, or Italian dressing on a medium sized (eight to nine inch) tortilla.

Place chopped vegetables and deli meat in the center and roll burrito style to make it easier to eat.

Fold the left and right sides of the tortilla toward the center.

Grab the bottom flap of the tortilla, tuck it over the filling and roll until it assumes its traditional cylinder shape. Beans can be added for additional flavor and fiber.

Tortilla wraps are also a great use for leftover grilled meat instead of the deli meat.

Tortillas for supper: Tortilla pizzas and quesadillas can be made on an electric griddle instead of the oven.

To make a tortilla pizza, brush a 10-inch tortilla (often referred to as burrito sized) with olive oil and place oil side down on a griddle preheated to 375 degrees.

Top the tortilla with marinara sauce and grated mozzarella cheese and heat until the cheese melts, about eight minutes.

Add fresh basil, oregano and thinly sliced tomatoes for a real summer treat with almost no effort.

To make quesadillas, brush a tortilla with olive oil and place oil side down on a griddle preheated to 375 degrees.

Top with cheese, bell peppers and onions. Top with another tortilla brushed with olive oil, this time place the oil side up. Heat four to five minutes on each side or until cheese is melted and vegetables are crisp tender. If softer vegetables are preferred, sauté vegetables in a nonstick skillet with a small amount of olive oil first.

Tortillas for snack. For a sweet treat, spread a six-inch tortilla with peanut butter, add chopped fruit such as strawberries, blueberries, pineapple, or kiwi and roll tightly. Slice into one-inch pieces. Greek yogurt can be used instead of peanut butter for a lower calorie snack.

For a savory snack, use hummus and chopped vegetables and shredded cheese instead of peanut butter and fruit.

Keep tortillas in your pantry for an endless variety of cool summer meals and snacks that are quick, easy and nutritious too.