Veggie Wrap Recipe

Time30m

Serves2

Sauteed mushrooms, onions, red & green peppers, olives and tomatoes. Wrapped in a tomato-basil tortilla with provel cheese and salsa-ranch dressing.

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Ingredients

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1
Chop the Vegetables
Finely chop the mushrooms, onion, red bell pepper, green bell pepper, olives, and tomato. Set aside.

2
Sauté the Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
3
Add Remaining Vegetables
Add the chopped mushrooms, red bell pepper, green bell pepper, and olives to the skillet. Sauté for an additional 5-7 minutes until the vegetables are tender.
4
Add Tomatoes
Stir in the chopped tomatoes and cook for another 2 minutes. Remove from heat and let cool slightly.

5
Prepare the Wraps
Lay out the tomato-basil tortillas on a clean surface. Divide the sautéed vegetable mixture evenly between the two tortillas.
6
Add Cheese and Dressing
Sprinkle half a cup of provel cheese over each tortilla and drizzle with salsa-ranch dressing.
7
Wrap the Tortillas
Fold in the sides of the tortilla and then roll up from the bottom to enclose the filling. Secure with a toothpick if necessary.