Recipe by kaze_no_sennyo
This one was just a random exercise in fridge cleaning. While my husband and I were on our anniversary vacation I had a wrap for lunch that they'd grilled so that the tortilla was crispy. It was kind of nice that the filling didn't ooze out the sides for a change, so I decided to do the same thing here. It came out kind of tasty for a quick hot meal.
Top Review by Andre Le Comte
The Grilled Vegetable Wrap tastes as described: "just a random exercise in fridge cleaning". It is easy to make but has no substance and is a strange combination of ingredients. You can make it more wholesome by adding soy beans.
- 1 tablespoon sesame oil (or extra virgin olive oil)
- 1 bell pepper, sliced (yellow or red make a nice color contrast)
- 1 scallion, sliced (green onion)
- 1 tomatoes, diced
- 1 tablespoon dark soy sauce
- 1 lemon
- 1⁄2 teaspoon minced fresh ginger (dry powder will work in a pinch ()
- 1⁄2 teaspoon thyme
- 2 cups sliced cabbage
- sesame seeds (optional)
- 4 (12 inch) flour tortillas
Directions See How It's Made
- Heat the oil in a medium sized wok or frying pan.
- Toss in the sliced pepper and scallion, pan frying them in the oil until the scallions start to caramelize.
- Squeeze in the juice of the lemon.
- Add the soy, ginger, and thyme.
- Stir well until everything is combined and the vegetables are coated.
- Let simmer until the vegetables are tender. Add the diced tomato and sliced cabbage.
- Mix well, cover, and allow to simmer until the cabbage wilts.
- Stir in sesame seeds to taste if desired.
- Cover the tortillas in paper towels and microwave them for 10 seconds or so to warm them and make them pliable.
- Fill them with the vegetable mixture and fold them like a burrito, closed on both ends. (you might have some veggie stuff left over).
- In a grill, or dry frying pan, toast both sides of the filled wrap until the tortilla begins to brown and the wrap starts to harden.
- Watch your fingers taking them off the grill and serve toasty ^_^.