Roasted Vegetable & Rice Wraps
Roasted vegetables and brown rice create a hearty and filling wrap sandwich.
10 min.prep time
10 min.total time
Bring water to a boil in 2-quart saucepan; add rice. Cover, cook over low heat 5 minutes. Add vegetables and garlic salt. Continue cooking, covered, until water is absorbed (4 to 6 minutes). Stir in cheese.
Place 3/4 cup rice mixture onto center bottom half of warmed tortilla. Fold up bottom half of tortilla over rice mixture; fold sides of tortilla towards center. Roll up tightly into wrap. Cut in half. Serve immediately.
- Add additional flavor to this sandwich by using a flavored tortilla, such as spinach or cilantro, found in the refrigerated section of the supermarket.
- To warm tortillas wrap in aluminum foil and place in 325°F. oven for 15 minutes or wrap each in a paper towel and microwave individually for 30 seconds on HIGH (100% power).
- To make roasted vegetables, heat oven to 450°F. Melt 1 tablespoon Land O Lakes® Butter in 13x9-inch baking pan in oven (1 to 2 minutes). Stir in 1 1/2 cups fresh vegetables, cut into 1/2-inch strips or chunks (such as red, yellow and/or green bell peppers, onion, zucchini, yellow summer squash, green beans), 1/2 teaspoon chopped fresh garlic and 1/2 teaspoon Italian seasoning. Bake for 10 to 15 minutes, stirring occasionally, or until vegetables are crisply tender