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 1/2cupshot cooked jasmine or long-grain rice
2TBSPchopped fresh basil
Fresh Tomato Salsa
1cup chopped tomatoes
2 TBSPdiced red onion
1 TBSPchopped fresh cilantro
1 tsplime juice
1tsp olive oil
1/4 tspsea salt
1 garlic clove, minced
Vegetable Medley
1cupchopped red or orange bell pepper
1cupdiced zucchini
1 cupdiced yellow squash
1/2cupdiced red onion
2TBSPbalsamic vinegar
2tspolive oil
Other Ingredients
68-inchflour tortillas
1/2cupcrumbled 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.