Grilled Veggie Wraps
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
2 wraps
- Serves:
- 2
ingredients
- 2 large flour tortillas
- 1 red pepper
- 1 cubanelle pepper
- 1 large onion (or more, if you really like onion)
- 1 portabella mushroom
- 1 zucchini (or both) or 1 yellow squash (or both)
- olive oil
- 2 cups long grain and wild rice blend, cooked
- 4 tablespoons red wine vinegar, dressing
- 1⁄3 1/3 cup provolone cheese or 1/3 cup cheddar cheese
directions
- Slice the peppers in half & remove seeds.
- Skin and cut onion into quarters and peel into individual layers.
- Put all these ingredients in a bowl and pour over enough olive oil to coat well.
- Cut off ends of squash and cut in half lengthwise.
- Brush squash and portabella cap with olive oil.
- Place all peppers and onion in a grill basket and place over med to med low heat (we usually put the squash & mushroom directly on the grill themselves).
- Grill as desired (usually 15- 20 minutes).
- Remove the veggies from the grill and cut them into smaller, more uniform sizes.
- In the center of one tortilla, layer 1/2 the rice, the veggie mixture, 1/2 of the cheese and spritz/pour on the dressing to taste.
- Roll up the wrap, tucking the ends and microwave (covered with a damp paper towel) for 20-25 seconds to warm through. Enjoy!
- If you have leftover veggies (we always do) mix them with hash browns and fry for a quick meal later it the week!
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RECIPE SUBMITTED BY
Cookbook junky! Getting ready to adopt a baby girl from China so looking to try a whole new country's worth of recipes.