Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Heat the oil in a medium sized wok or frying pan.
  2. Toss in the sliced pepper and scallion, pan frying them in the oil until the scallions start to caramelize.
  3. Squeeze in the juice of the lemon.
  4. Add the soy, ginger, and thyme.
  5. Stir well until everything is combined and the vegetables are coated.
  6. Let simmer until the vegetables are tender. Add the diced tomato and sliced cabbage.
  7. Mix well, cover, and allow to simmer until the cabbage wilts.
  8. Stir in sesame seeds to taste if desired.
  9. Cover the tortillas in paper towels and microwave them for 10 seconds or so to warm them and make them pliable.
  10. Fill them with the vegetable mixture and fold them like a burrito, closed on both ends. (you might have some veggie stuff left over).
  11. 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.
  12. Watch your fingers taking them off the grill and serve toasty ^_^.


Most Helpful

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.

Andre Le Comte August 11, 2007

You just can't beat this tasty vegetable wrap!!! Eating your veggies has never been better. We loved the ginger/soy combination. Easy, quick and healthy to boot. A real winner! Thanks for sharing, kaze_no_sennyo.

Merlot October 26, 2006

I just rated this 4*, BUT I'm eating more of it, and finding that I don't like this, I LOVE IT. I was having trouble grating my ginger (I broke my mincer), so I may have gotten a little more of that in the pan. I did use EVOO, because I don't have sesame oil. It's delicious with that (and a yellow onion). I might use this as a start for a nice stir fry, and just add a little more liquids.

~Bliss~ October 25, 2006

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