Monday, February 29, 2016

Weekend Veggie Wraps

Meet our weekend veggie wrap. It was delicious and it was a hubby-inspired lunch from over the weekend. He suggested it, decided what he wanted in it and chopped up the veggies while I sauteed them and made the cream cheese spread. It was the first time we've cooked together in a really long time and it was so nice! 


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Weekend Veggie Wraps
by happyvballgirl (+ hubby) @ My Epicurean Adventures
http://www.myepicureanadventures.com/2016/02/weekend-veggie-wraps.html
Printable Version

Ingredients:
4 large, soft flour tortilla wraps
1-2 Tbsp cooking oil
1 onion, chopped
1 red bell pepper, chopped
1 cup shredded carrots
1 cup mushrooms
1/2 cup tomatoes, diced
1 avocado, sliced
handful of baby spinach
4 oz (half a block) cream cheese
2 Tbsp Wickles Pickles Hoagie and Sub Relish or any other zesty relish you prefer
1 Tbsp diced pickled jalapenos (optional)

Directions:
  1. Heat skillet, add cooking oil (I use grapeseed) and saute onions, red pepper and carrots for about 5 minutes or until onions are translucent.
  2. Add mushrooms, tomatoes and spinach (optional) and saute for an additional 3-5 minutes.
  3. While veggies are cooking, in a medium sized bowl, mix cream cheese, relish and jalapenos thoroughly and set aside. *re spinach: saute them if you wish or use them raw instead in step 5. I personally prefer to have them raw as it add some fresh texture to the wrap.
  4. Lay out 4 tortillas and spread cream cheese mixture in the middle.
  5. (Optional) Lay out raw baby spinach on top of cream cheese spread.
  6. Evenly divide sauteed veggies across 4 tortillas.
  7. Top with avocado slices.
  8. Wrap up tightly, folding the 2 ends in first and then roll it up starting from the side closest to you.
  9. Serve immediately and enjoy!
Serves 4.



It was pretty easy to throw together and went down even easier. :)


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Christine, aka happyvballgirl :)

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