*that's a wrap.

Have I mentioned how much I love a sandwich?

I don't know; is that a little like saying, "I love Blake Shelton on The Voice but think his Internet personality seems like a loose cannon whose politics might frighten me"? Is this just accepted knowledge? As in, der I like sandwiches; who doesn't?

But ... I really really really like sandwiches. The corollary to that is that I love wraps. You know how people talk about the foods they can't keep in the house because they just cannot stay out of them? For me, no joke, flour tortillas are on that list. I think it's because I used to eat a lot of them as a kid; my brother and I could really put away some tortilla + shredded Cheddar cheese + microwave. (I still make lowbrow quesadillas all the time, but now they get a shot of sriracha on the inside, too.)

Is it bad to eat lowbrow quesadillas for second dinner? I'm asking for a friend.

This is one of my favorite things to serve at parties (cut into smaller pieces, to serve a crowd), or girls' nights, or what have you—it's easy and satisfying while still light and relatively healthy, but it has just enough of that "something different" that sets it apart from turkey-and-cheese-sandwich flavors people are used to.

I was inspired for this one by a pizza that JB invented at the lake. The twist is a cabbage-and-feta coleslaw from a popular local restaurant chain, but I've approximated the coleslaw at home as many times as I've just picked up a tub from the shop, where they sell it ready to go—it's delicious both ways. If you have any crazy coleslaw haters at home, convince them to at least give this one a try. The bacon makes it pretty irresistible. The pizza recipe has a naughty drizzle of ranch dressing on top, but I've discovered I like these wraps best with just a whisper of mayo—that way, nothing competes with the vinegar in the slaw.

Best of all, these taste really great out of the fridge the next day, so try to squirrel some away before your party guests devour them all.



Turkey Wraps with Swiss, Bacon, and Feta Coleslaw

6 large, burrito-size flour tortillas
Mayonnaise, to taste
12 ounces deli-sliced smoked turkey
12 ounces deli-sliced Swiss cheese
1 quart Zoës Kitchen coleslaw, or Feta Coleslaw (recipe below)
12 bacon strips, cooked drained on paper towels

1. Spread tortillas evenly with mayonnaise; top with 2 ounces each turkey and Swiss cheese. Divide coleslaw among tortillas, and top each with 2 bacon strips.

2. Roll tortillas into wraps, and cut in half. Makes 12 servings.

Feta Coleslaw

¼ cup red wine vinegar
¼ to ½ cup extra virgin olive oil
1 teaspoon granulated sugar
Salt, to taste
Pepper, to taste
1 small head green cabbage, thinly sliced
8 ounces crumbled feta
8 green onions, chopped

Whisk together first 5 ingredients. Combine cabbage, feta, and green onions, and toss with vinaigrette. Chill coleslaw at least 4 hours or overnight.