About TV Schedule
Contact Us Recipes and Tips
Episode 513: Road Trip
Wrap it up!
Wrap it up and go!
You're coasting down the road, and suddenly you come across a speed trap? Don't worry about it, because your car will be filled with speed wraps, thanks to Sarah Shuken from Senses Catering. Perfect for your road trip, Sarah's great wrap ideas are sure to have you speeding down the highway of sandwich success.

Spinach Wrap (far left):

  • 2 spinach wraps
  • 6 oz. fresh tuna
  • 3 sm. purple potatoes, cooked, sliced
  • 8 quail eggs, hard boiled & sliced in half
  • 8 fine green beans, blanched, sliced in half
  • 2 oz. lemon peppercorn vinaigrette
  • 1 oz. crushed peppercorns
  • 2 oz. olive tapenade
  • 1 oz. olive oil
  • dash salt


Press crushed peppercorns into the tuna filet. In a hot pan with olive oil, sear tuna for approximately 60 seconds on each side. Season with a dash of salt & let sit. In a bowl, mix together purple potatoes with the green beans and vinaigrette.

Spread tapenade onto the lower 1/3 of the tortillas.

Slice tuna filet and place an equal amount onto each tortilla, pour potato mixture in equal parts onto tortilla & add quail eggs

Wrap it up & enjoy!

Vegetarian Cous-cous wrap (middle):


  • 2 tomato-salsa wraps
  • 4 oz Asiago cheese
  • 4 oz. cous-cous, cooked
  • 1 small sprig cilantro, chopped
  • 2 oz. pine nuts, toasted
  • 1 each of red & yellow pepper, grilled & skinned
  • 1 portobello mushroom, marinated & grilled
  • 1 small zucchini, marinated & grilled
  • 2 oz. balsamic vinaigrette


Slice grilled vegetables into small strips. In a bowl, mix cous-cous, pine nuts, portobello, zucchini, Asiago cheese and cilantro.

Spoon mix onto wrap. Add strips of peppers. Pour over lemon vinaigrette. Wrap it up & Enjoy!

Oodles of Noodles Wrap (far right):


  • 2 Plain wraps
  • 1 breast of Tandoori chicken, marinated & grilled
  • 1/2 red peppers, sliced into thin strips
  • 1/2 package of soba noodles (or rice noodles), cooked
  • 2 oz. spicy mango chutney
  • 6 snow peas, sliced into thin strips
  • 2 oz. Hoisin sauce
  • dash salt
  • dash pepper


Prepare chicken breast with store-bought prepared Tandoori marinade as per directions, grill & set aside. In a bowl, mix together noodles, snow peas, red peppers salt, pepper and Hoisin sauce, set aside. Spread mango chutney onto lower 1/3 of the wraps. Pour noodle salad on each tortilla in equal parts, slice & place chicken breast in equal parts on each tortilla. Wrap it up & enjoy!

*The trick when doing wraps is to use small pieces and wrap them up tightly.

**Cut each wrap in half, on the bias and wrap in plastic wrap to take with you.

Remember: the sky's the limit when it comes to combinations of ingredients for wraps. Experiment, and have fun with them!

Special Thanks: Sarah Shuken; Senses Bakery and Restaurant, Toronto, ON (416) 615-0095