Getting up early for the parades (Zulu is at 8am and Rex is at 10am), means that I won’t really have the energy for making lunch. A great thing to do the night before is these cucumber wraps. I used Mission’s Sun Dried Tomato and Basil wraps but any large flatbread will work.
This recipe is a riff off the Benedictine Spread from Kentucky. NPR did a story on them a few years ago. I’m a bit of a heretic, though, for not making them on white bread (although I do love them that way during the summer).
1 large cucumber, peeled and seeded
1 8 oz package of cream cheese, softened
2 tablespoons grated onion
salt and pepper to taste
4 large flatbread wraps (flour tortillas, lavash, pita, etc)
Grate the seeded cucumber into a kitchen towel and wring out the liquid. Add the much drier cucumber to a bowl with the cream cheese, grated onion and salt and pepper. Stir to combine.
Spread in the center of the wrap. Fold in the side and roll up. Cut in half to serve as sandwiches or slice into pinwheels for appetizers or snacking.