Want a healthy, delicious meal? Try the roasted vegetable wrap.
Ingredients
1 red pepper
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1 green pepper
1 yellow pepper
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1 white onion
2 cups sliced mushrooms
1 cup fresh spinach
1 pack of tortilla wraps
Clean and julienne all vegetables. Next, take your peppers and lightly coat with salt, pepper, onions and garlic powder. Toss for an even coat.
Lay them out on a sheet pan and repeat with mushrooms on a separate pan (cooking time is longer for peppers than mushrooms, so they have to be on separate pans).
Next, for your onions, place them in a mixing bowl and lightly coat with sugar and vegetable oil. This will add a nice caramelized flavor to your onions. Place on a sheet pan and set aside. Lay out your sliced tomatoes on a third sheet pan and lightly coat with salt, pepper and finely chopped parsley.
Heat your oven to 350 degrees. Put the peppers in and cook for 10 minutes. Then, put onions in on a separate pan and cook for another 5 minutes. Then, add tomatoes (either on their own pan or on the pan with the peppers) and cook for a final 5 minutes.
To build the wrap: Lay your wrap on a clean, flat surface and add a layer of fresh spinach. Then add one layer of each vegetable, in any order (if you want, you can add a vinaigrette or any salad dressing). Repeat with new tortillas until all the vegetables are gone.
Once a tortilla is stuffed, fold the right and left sides into the middle and then roll the wrap away from you. If you are serving cold, cut and eat. If you are serving it hot, place the wraps on a sheet pan and cook at 350 until the wrap turns golden brown.
Enjoy!