Can you stomach one more flatbread wrapped around raw veggies or yet another heaping pile of mesclun?

Photos by LARRY CROWE/AP

Wasabi Coleslaw, from Raising the Salad Bar by Catherine Walthers, puts a hint of Asia in a classic summer salad.

Of course, you know you should be eating wraps and salads. They are great, almost effortless ways to eat your way to better health. But without serious creativity, healthy can become just another synonym for dull.

To the rescue: Two books that aim to help you innovate these staples of lean cuisine.

In Raising the Salad Bar, personal chef Catherine Walthers assembles 100 recipes for new takes on salad drawn from her years of trying to make exciting salads week after week. This is way beyond iceberg lettuce and tomato wedges.

If sandwich wraps are more your style, take a look at Jennie Shapter's Wraps, which covers all manner of foods rolled and noshed, including appealing buckwheat pancake wraps stuffed with smoked salmon, fresh dill and blanched asparagus tips.

While a variety of flatbreads are available at most supermarkets, Ms. Shapter believes fresh is best and includes basic recipes for corn and flour tortillas as well as crepes and chapatis.

In a large bowl, combine the cabbage, carrots and scallions or parsley. Set aside.

In a small bowl, combine the water and wasabi powder and mix until a paste forms. Set aside.

In another small bowl, whisk together the vinegar and sugar until the sugar dissolves. Whisk in the mayonnaise, oil and hot sauce. Add the wasabi paste, and salt and pepper. Mix well. Let stand for 10 to 15 minutes.

Just before serving, toss the dressing with the slaw.

Don't worry about the heat in this dish. Once mixed into a dressing and allowed to rest for 10 to 15 minutes, the wasabi mellows considerably. Makes 6 servings.

Note: For the best taste, try to find a wasabi powder that uses real wasabi, not horseradish.

PER SERVING: Calories 209 (78% fat) Fat 18 g (2 g sat) Cholesterol 4 mg Sodium 213 mg Fiber 3 g Carbohydrates 10 g Protein 1 g

SOURCE: Raising the Salad Bar

Smoked Ham and Tabbouleh Cones from Jennie Shapter's Wraps.

In a medium bowl, combine the bulgur with enough hot water to cover. Let soak 30 minutes, then use a mesh strainer to drain excess water and return the bulgur to the bowl.

To make the tabbouleh, add the mint, parsley, scallions, cucumber, tomatoes, garlic, olive oil and lemon juice to the bulgur. Toss well, then season with salt and pepper. Cover and set aside for about 15 to 20 minutes to allow the flavors to meld.

Cut each tortilla and ham slice in half. Place one piece of ham on each half of tortilla. One at a time, roll each tortilla into a cone. Fill the cone with some of the tabbouleh, then secure with a toothpick (or place seam-side down to prevent it from unrolling).

Serve each person two cones, either set on a plate or standing in a small bowl. Makes 4 servings.

PER SERVING: Calories 431 (36% fat) Fat 16 g (3 g sat) Cholesterol 19 mg Sodium 934 mg Fiber 10 g Carbohydrates 49 g Protein 16 g

SOURCE: Wraps

•Raising the Salad Bar by Catherine Walthers (Lake Isle Press, $20)

•Wraps by Jennie Shapter (Ryland, Peters and Small, $13)