Roasted vegetables and brown rice create a hearty and filling wrap sandwich.
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1 1/2 cups roasted vegetables, such as bell peppers, onion, zucchini, summer squash, cut into 1/2-inch strips
2 tablespoons Land O Lakes® Butter with Canola Oil, melted
1/2 teaspoon fresh chopped garlic
1/2 teaspoon Italian seasoning
1 1/4 cups water
1 cup instant brown rice
4 (3/4-ounce) slices Land O Lakes® Deli American, cut in half
4 (10-inch) flour tortillas, warmed
Heat oven to 450°F.
Toss vegetables in melted butter and garlic, and Italian seasoning. Spread onto ungreased baking sheet. Bake 10-15 minutes, stirring occasionally, or until vegetables are crisply tender.
Meanwhile, bring water to a boil in 2-quart saucepan; add rice. Cover, cook over low heat 9-11 minutes or until water is absorbed and rice is cooked.
Place 2 cheese halves onto center bottom half of warmed tortilla.Top with 1/2 cup rice and 1/4 of the roasted vegetables. Fold up bottom half of tortilla over filling; 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 15 minutes or wrap each in a paper towel and microwave individually 30 seconds.
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