Tortilla wraps have been a regular staple for decades now, and serve many functions.

These ricotta wraps have, for me, been breakfast, snack and lunch - and just recently an appetizer contribution to a social gathering. Ditto could apply to the more savoury wrap.

People do try to fill wraps with healthy foods, but I am often astonished at the calorie count on the wrap itself. I use La Tortilla Factory: Low Carb, High Fiber wraps - logging in at only 70 calories each for the 6" wrap. I like their 8" wrap as well, but hate larger wraps - they tend to create wraps that are more "wrap" than filling.

Now, with some leftover tortillas in the house, will maybe be inspired to dig up a burrito recipe!

Ricotta Wrap: This recipe comes directly from a Dairy Goodness page in a magazine. That's a pretty good website for inspiration. The recipe is for 1 medium size wrap (cut in half). I have made this so often I just eyeball everything for the number of wraps I am making. The quantity of filling for each wrap can be to individual taste. Combine:

1/2 cup ricotta
1 TB honey or to taste
1/8 teaspoon finely grated lemon zest or to taste
1/3 - 1/4 cup dried fruit and nut mixture
1 medium-size whole wheat tortilla
sprinkle of cinnamon 

Roast Beef Wrap: I cannot recall where I picked up this idea, but it is yummy. You need:

lingonberry
horseradish
deli roast beef slices
greens (I prefer arugula)

For each wrap mix together about 1 heaping tsp of lingonberry with 1/4 - 1/2 tsp of horseradish. Spread this on the wrap; place 1-2 pieces of roast beef on top (depending on tortilla size); add a few greens and roll.