King Tuts Vegetable Wrap Recipes

ROASTED VEGETABLE WRAPS

Steps:

• Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.

FRESH VEGGIE WRAPS

Steps:

• Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
• Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

GARDEN VEGETABLE WRAPS

Steps:

• Spread 2 tbsp of the cream cheese over each tortilla.
• Top with spinach and tomato to within 1 inch of edge.
• Sprinkle with carrot.
• Top with chesse slices.
• Sprinkle with bell pepper.
• Roll up tortillas tightly.
• Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.

KING TUT'S VEGETABLE WRAP

Steps:

• In a large nonstick skillet, add olive oil.
• Heat over high heat until almost smoking.
• Add eggplant to the skillet and season with kosher salt and pepper to taste.
• Stir eggplant frequently; cook about 5 minutes, or until browned on all sides.
• Take off of stove burner; add 2 teaspoons of lemon juice and the vinegar; toss to coat.
• In a large bowl, add spinach and tomatoes, toss to mix.
• Add kosher salt and pepper to taste; add remaining lemon juice and eggplant; toss to mix.
• Spread the hummus evenly onto the tortillas, leaving at least a 1-inch border around the edges.
• Spoon filling onto tortillas; roll-up/wrap.