Mediterranean Wraps

My husband and I first tried today’s recipe, Mediterranean Wraps, shortly after our wedding 16 years ago. It’s been a favorite since then.

My husband tends to be a meat and potatoes sort of guy. So for him to love a vegetarian recipe like this, it has to be amazingly delicious. Piled inside this wrap, you’ll find a blend of long-grain rice with fresh basil, roasted vegetables tossed in balsamic vinegar and olive oil, crumbled feta cheese, and fresh tomato salsa with hints of lime, cilantro, and garlic. This recipe is a keeper for sure!

Mediterranean Wraps

Piled inside this wrap, you’ll find a blend of long-grain rice with fresh basil, roasted vegetables tossed in balsamic vinegar and olive oil, crumbled feta cheese, and fresh tomato salsa with hints of lime, cilantro, and garlic. This recipe is from Cooking Light with modifications.
Course Main Course
Servings 6

Ingredients

Rice

  • 1 1/2 cups hot cooked jasmine or long-grain rice
  • 2 TBSP chopped fresh basil

Fresh Tomato Salsa

  • 1 cup chopped tomatoes
  • 2 TBSP diced red onion
  • 1 TBSP chopped fresh cilantro
  • 1 tsp lime juice
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 1 garlic clove, minced

Vegetable Medley

  • 1 cup chopped red or orange bell pepper
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1/2 cup diced red onion
  • 2 TBSP balsamic vinegar
  • 2 tsp olive oil

Other Ingredients

  • 6 8-inch flour tortillas
  • 1/2 cup crumbled feta cheese

Instructions

  • Preheat boiler.
  • Prepare rice according to box/bag instructions. Add basil to rice and set aside.
  • While rice is cooking, combine chopped tomatoes, 2 TBSP diced red onion, cilantro, lime juice, 1 tsp. olive oil, salt, and garlic. Set aside. 
  • Arrange bell pepper, zucchini, yellow squash, and ½ cup red onion in a single layer on a baking sheet. Broil for 12 minutes or until vegetables are browned. Spoon into large bowl. Drizzle vinegar and oil over roasted vegetables; toss to coat.
  • Warm tortillas according to package directions. Spoon ¼ cup of rice mixture down the center of each tortilla. Top each with about ½ cup roasted vegetables, 2 TBSP tomato mixture, and 2 TBSP cheese. 

Notes

Make It Gluten-Free: Skip the flour tortilla and either make it a bowl or use large lettuce leaves instead of tortillas. 

About Juliet

Juliet lives in beautiful Colorado with her family. She is a writer and editor. In her free time, she enjoys cooking, gardening, spending time in the mountains, and reading all sorts of books.

9 comments on “Mediterranean Wraps

    • Thanks, Sarah! During the summer, I grow my own basil and look for ways to use it. This was a good way to dress up rice.

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