That’s a wrap, plus more let­ter snacks

The Western Star - - STEPHENVIL­LE - TERRY BURSEY the­food­dudecol­[email protected] @chron­i­cle­herald

Terry Bursey, oth­er­wise known as the Food Dude, is a New­found­land chef trans­planted to On­tario who en­joys putting his mark on tra­di­tional recipes and in­vent­ing new tasty treats with un­ex­pected in­gre­di­ents.

When­ever I go on road trips, I have a tra­di­tion — I stock­pile a cooler full of as­sorted wraps as a meal sub­sti­tute in or­der to max­i­mize time on the road due to their abil­ity to be scarfed down in less than five min­utes by a pulled-over 200-lb. man. As I write this, I’m awake at four in the morn­ing and far too ex­cited to sleep be­cause to­mor­row, (Aug. 21) I’ll fi­nally get to hold my new­born son Max (whom I’ve af­fec­tion­ately named Snor­lax af­ter the per­pet­u­ally eat­ing and sleep­ing in tan­dem Poké­mon.. But in or­der to do so, I’ll have to make a long trek from Inger­soll (where you’ll find an amaz­ing restau­rant called Louie’s Pizza and Pasta by the way) north­east as the drunken crow flies to Markham, Ont.

There I will load up all of my pre­vi­ously pur­chased “baby gear” and head fur­ther east out to Brockville where Max cur­rently lives with his mom. Al­to­gether, that’s an ac­cu­mu­la­tive six hours or so on the in­fa­mous 401, which I’ll be shar­ing with the cra­zi­est bunch of driv­ers west of Mon­treal. Will I be bring­ing food? Ab­so­lutely! Will it be pri­mar­ily in the form of ex­pertly pre­pared bor­der­line­gourmet wraps stored in a dingy cooler? You bet.

Wraps are one of those per­fect foods that can be pre­pared using just about any in­gre­di­ents (in­clud­ing those pesky left­overs) that you might find in your fridge on an av­er­age week … as long as you’ve got a $3 bag of large tor­tillas and a vivid imag­i­na­tion. You just typically need two ad­di­tional items each from the rest of the food groups (veg­gie/fruit, dairy and pro­tein) to use as fil­ing in­gre­di­ents along with a sauce of some kind. Per­son­ally, I pre­fer a gar­lic or horse­rad­ish mayo of my own de­sign, but any sauce or condi­ment can be the­o­ret­i­cally used to wet a de­cent wrap.

My go-to wrap pro­tein has pre­vi­ously al­ways been scram­bled eggs be­cause break­fast wraps are the roy­alty of the food world (try to change my mind) com­bined with some sort of ba­con (es­sen­tial) some let­tuce, tomato, shredded Mon­terey jack cheese, a smear of ri­cotta and a pinch of salt and pep­per. Chicken is an­other great wrap pro­tein and I made enough chicken wraps in my col­lege years in the cook­ing school cafe­te­ria to nour­ish a small army. The wraps that I’ve pre­pared for my jour­ney how­ever are made from in­gre­di­ents which I’ve se­cretly horded away from my room­mates (shh­hhh) and ones I es­pe­cially made to com­mem­o­rate this his­toric (for me, at least) day. Ladies and gentlemen, I give you;


4 large tor­tillas, plain

8 strips thick cut ba­con

1 ju­ve­nile tur­key breast, cooked and large diced

5 tbsp. real mayo

2 tsp horse­rad­ish, minced

1 1⁄2 cups Havarti cheese, shredded

1⁄2 cup ched­dar cheese, shredded

2 cups kale, shredded and loosely packed

1 1⁄2 cups green tomato, diced

1 heap­ing tsp cracked black pep­per­corns


If you have no leftover tur­key breast, deli-bought, or freshly pre­pared tur­key breast works fine. Cook your ba­con to de­sired done­ness in a large fry­ing pan. Drain most (but not all) of the ba­con grease and set ba­con aside, re­serv­ing the greased pan for later. Pre­pare mise en place (dic­ing, shred­ding and bowl­ing of in­gre­di­ents) and lay out tor­tillas. In a small bowl, com­bine may­on­naise with horse­rad­ish and pep­per­corns and smear evenly onto all four wraps. Next, add kale fol­lowed by cheeses, tomato, ba­con and tur­key. Heat the pan again on medium high. Fold first each side of the tor­tilla (left and right) in­ward to­wards the cen­tre, pinch both ends and roll to­gether up­wards and over it­self to cre­ate the wrap, then sear the bot­tom where the folds meet for roughly three min­utes to seal it shut. Turn it over and sear the top half. Re­peat un­til all wraps are seared on top and bot­tom. Eat/serve right away, or store in the fridge for later on. Freezes well, makes four large wraps.


Eliza P. Char­lot­te­town, P.E.I .

Dear Food Dude,

I was vis­it­ing some rel­a­tives in P.E.I . when I saw your de­li­cious look­ing recipe for some rather basic Chi­nese food, and I must say that it’s re­fresh­ing to see some­one ac­tu­ally pro­vid­ing a more basic and af­ford­able ver­sion. I tried it out and I was fairly pleased with the re­sults but ad­mit­tedly I did fid­dle with it a bit. I ap­pre­ci­ate that you seem to write recipes for your columns that are quite easy for the com­mon house­hold cook to make in their own kitchen rather than some­thing only a chef would be ca­pa­ble of or some­one with a sig­nif­i­cant flair for cook­ing! The fancier types don’t tend to last long with these things in my ex­pe­ri­ence as it’s not all that di­gestible, pun intended. I’ll be sure to keep read­ing!

Dear Eliza,

Thank you! I per­son­ally can’t take credit for the recipe as it wasn’t mine, but a recipe from a new friend of mine in Markham, On­tario that I ap­proved to be an in­ter­vie­wee for my Get­ting Grilled seg­ment! How­ever, I do ap­pre­ci­ate the feed­back. Some snootier types have called me out on how basic that recipe was, but they were eas­ily re­but­ted. I’ll be sure to pass your praise onto her as well! P.S. I do try to strike a bal­ance be­tween the fancier meals and one’s that are more eas­ily made by just about any­one with a de­cent knack for cook­ing, so don’t have mercy on me just yet!



Toasted wraps.

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