Summer’s heat is finally here, which means cooking over a hot stove is the last thing I want to do.

Thankfully, a lot of meals can be made without cooking.

Salads, cold soups and sandwiches are great summer foods.

They take little time to prepare and often transport well for picnics. These tempting turkey wraps are one of my favorite sandwiches. It’s also easy to substitute ingredients, such as ham or roast beef instead of turkey or spinach, artichokes and feta cheese for a vegetarian variety.

I also enjoy adding avocado slices.


1 cup corn kernels, fresh or frozen (thawed)

½ cup chopped fresh tomato

¼ cup chopped soft sun-dried tomatoes

2 tablespoons canola oil

1 tablespoon red-wine vinegar

8 thin slices low-sodium deli turkey (about 8 ounces)

4 8-inch whole-wheat tortillas

2 cups chopped romaine lettuce

Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.

Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.

Makes 4 wraps.

Adapted from Eating Well magazine

Contact M. Clare Haefner at or (254) 501-7551.

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