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Vegetable wrap

Explore 4 recipes, 1 video, and more

How to Make Potato-Wrapped Halibut

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Taco-Salad Wraps

Ingredients
  • 1 can (15 1/2 ounces) black beans, or red kidney beans, rinsed and drained
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 6 flour tortillas, (10 inches in diameter)
  • 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup)
  • 1 cup shredded cheddar cheese
  • 6 large green-leaf lettuce leaves
  • 1 avocado, cut into 1/4-inch dice, for serving (optional)
  • 1 mango, cut into 1/4-inch dice, for serving (optional)
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Avocado, Feta, and Cabbage Wrap

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Roasted Eggplant, Zucchini, and Chickpea Wraps

Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano leaves
  • Vegetable oil, cooking spray
  • 1 large eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
  • 1 cup drained canned chickpeas, rinsed
  • 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 4 ounces fresh part-skim mozzarella, thinly sliced
  • 4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)
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Sweet Potato Patty Wrap

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