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Roasted Vegetable & Rice Wraps


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 dried 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

How to make

  1. STEP 1

    Heat oven to 450°F. 

  2. 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.

  3. 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.

  4. 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.

Tip #1

- Add additional flavor to this sandwich by using a flavored tortilla, such as spinach or cilantro, found in the refrigerated section of the supermarket.

Tip #2

- 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.

Tip #3

- 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

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