Roastie wraps are great served hot, warm or cold.
Makes 2 wraps
1 Tbsp canola oil
½ red or green capsicum, deseeded and sliced
1 small onion, peeled and sliced
1 carrot, sliced into sticks
1 small kūmara, sliced into sticks
2 pieces tortilla or mountain bread suitable for wraps.
cream cheese, pesto [see our recipe] or hummus
Heat oil in a heavy-based saucepan.
Add capsicum, onion, carrot and kūmara and gently stir fry for 15 minutes or until tender when pierced with a knife.
Keep the lid on to prevent the vegetables from drying out during cooking. Add 1-2 Tbsp water during cooking if necessary. Remove from heat.
Spread both pieces of tortilla bread lightly with cream cheese, pesto or hummus.
Place half of the cooked vegetables on top of a tortilla with most at one end.
Roll up firmly, starting at the end which has most vegetables. Repeat with remainder of vegetables and second tortilla.
Serve sliced in half.
Tip: The cream cheese, pesto or hummus, helps to hold the wrap together, so make sure there is some along the last edge to be rolled up.
Variation: Vary the flavours of the wrap by adding some of the following: cooked chicken (as in photo), bacon, sausage, salami, olives, chopped sun-dried tomatoes or feta.
Nutrition Information Panel
|Per Serving [2 Serves]|
|- saturated fat||0.4g|