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.
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.
Yum, these sound delicious!
Thanks, Hannah!! :0)
Those look fantastic!! I love Mediterranean flavors!
Oh, I love Mediterranean flavors, too! Thanks so much for visiting my blog. :0)
Ooh, these sound so good! I really like the idea of adding basil to the rice!
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.
I bet it tastes very good… I think I can pull it off.
We love this recipe. And it’s fairly easy to make and healthy. Thanks so much for your ongoing support of my blog. I enjoy visiting your blog. Your posts are such an encouragement. It’s so good to connect here. :0)
hey Juliet… same here