Roasted vegetables and brown rice create a hearty and filling wrap sandwich.
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1 12 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
12 teaspoon fresh chopped garlic
12 teaspoon dried Italian seasoning
1 14 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
STEP 1
Heat oven to 450°F.
STEP 2
Toss vegetables in melted Butter with Canola Oil, garlic and Italian seasoning. Spread onto ungreased baking sheet. Bake, stirring occasionally, 10-15 minutes or until vegetables are crisply tender.
STEP 3
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.
STEP 4
Place 2 cheese halves onto center bottom half of warmed tortilla. Top with 1/2 cup rice and 1/4 of 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.
- To make roasted vegetables, heat oven to 450°F. Melt 1 tablespoon Land O Lakes® Butter in 13x9-inch baking pan in oven. 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 10-15 minutes, stirring occasionally, or until vegetables are crisply tender
Just because you’re pressed for time doesn’t mean you can’t eat well. Weather it is lunch or dinner, one of these hearty hot sandwiches is sure to hit the spot.
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