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Today’s recipe ~ Mediterranean Wraps ~ is one that my hubby and I first tried shortly after our wedding almost fifteen years ago, and it’s been a favorite since then.

Now my hubby tends to be a meat and potatoes sort of guy. So for him to love a vegetarian recipe like this–well, it has to be amazingly delicious. Piled inside this wrap, you’ll find a blend of long-grain rice with fresh basil, roasted vegetables tossed in balsamic vinegar and olive oil, crumbled feta cheese, and fresh tomato salsa with hints of lime, cilantro, and garlic. Oh, this recipe is a keeper for sure!

Mediterranean Wraps

Recipe from Cooking Light with modifications

Ingredients for Mediterranean Wraps (Also included in recipe but not in the picture are fresh cilantro and basil.)

Ingredients:

1 ½ cups hot cooked jasmine or long-gran rice

2 TBSP chopped fresh or 2 tsp dried basil

* * * * * * * * * * * * * * *

1 cup chopped tomatoes

2 TBSP diced red onion

1 TBSP chopped fresh cilantro

1 tsp lime juice

1 tsp olive oil

1/8 tsp salt

1 garlic clove, minced

* * * * * * * * * * * * * * *

1 cup chopped red or orange bell pepper

1 cup diced zucchini

1 cup diced yellow squash

½ cup diced red onion

2 TBSP balsamic vinegar

2 tsp olive oil

* * * * * * * * * * * * * * *

4 (8-inch) flour tortillas*

½ cup (2 ounces) crumbled feta cheese

* Note: I used 5-inch flaxseed, blue corn tortillas for this batch. If you’re using a smaller tortilla, you’ll probably need about eight for the recipe. I liked these specialty tortillas, but they’re hard to roll up because of their smaller size. We served them like a soft taco rather than a burrito wrap. Oh, but they were still delish!

Directions:

1. Preheat boiler.

2. Prepare rice according to box/bag instructions. Add basil to rice and set aside.

3. While rice is cooking, combine chopped tomatoes, 2 TBSP diced red onion, cilantro, lime juice, 1 tsp. olive oil, salt, and garlic. Set aside.

4. Arrange bell pepper, zucchini, yellow squash, and ½ cup red onion in a single layer on a baking sheet.Broil for 12 minutes or until vegetables are browned. Spoon into large bowl. Drizzle vinegar and oil over roasted vegetables; toss to coat.

5. Warm tortillas according to package directions. Spoon 1/4 cup of rice mixture down the center of each 8-inch tortilla. Top each with about 1/2 cup roasted vegetables, 2 TBSP tomato mixture, and 2 TBSP cheese. If you’re using smaller tortillas, the amount of fillings piled on the tortilla will be less. Roll up tortilla and enjoy! Makes 6 servings with 8-inch tortillas.

Shared on Fantastic Food Fridays at Justa’s Kitchen on May 2, 2012. :0)

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