Saturday, September 4, 2010

Roasted Veggie Wrap - Vegan

These wraps are so light, they are perfect for a weekend lunch or a late night meal. I make a variety of vegetable wraps depending on what I have at home that day. Use your creativity and favorite veggies!

What goes in your body (vegan) :
  • Whole wheat tortilla wraps (1-2 per person)
  • Kale & Green onion (or vegetables of your choice), chopped
  • Red bell pepper, sliced (1/2 per wrap)
  • Garlic, lightly crushed
  • Italian seasonings or fresh herbs
  • Roasted sunflower seeds
  • Flax seeds
  • Olive oil
  • Salt & Pepper
You are going to:
  1. Place red bell pepper and garlic in a cookie sheet or baking pan, drizzle olive oil, sprinkle salt and broil 10-15 minutes. Check frequently to achieve your preferred doneness. (I like my red pepper well-done, yet still crispy and garlic well-done.)

  2. Meanwhile, set a pan on medium high heat and cook all the other vegetables seasoning with herbs, salt & pepper till they are soft. 
  3. Heat tortillas 10-15 seconds in microwave. 
  4. Arrange cooked vegetables and top with sunflower seeds and flax seeds.
Secrets from the chef:
  • The key ingredient is the freshly roasted garlic. I use about 3 cloves per wrap if I'm not meeting with anyone after eating this. Please use at your discretion...
  • Lightly crushing the garlic before roasting brings more flavor into the red bell pepper in the oven. Instead of using a garlic crusher, place garlic on a cutting board and lightly crush it using the side of a knife (or the bottom of a cup) and your weight.
  • You can use any vegetables in place of kale and green onions in the ingredients list. Some vegetables tend to get watery when cooked, so be sure to drain the water so that tortillas don't get soggy. 
Bon appétit! 

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