Veggie Wrap
2
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #6125
August 05, 2012
Categories: Dinner, Lunch, Beans, Vegetables, Broccoli, Carrot, Mushrooms, Onions, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Stove Top, Heart Healthy, Low Calorie, No Eggs, Vegetarian, Make it from scratch more
"This is a home-made copy of a veggie wrap my husband and I loved at Beef O'Brady. The only difference is that in this version, the veggies are stir-fried in vegetable broth instead of oil, and we use whole-grain tortillas instead of white flour tortillas. So yummy!"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (328.4 g)
- Calories 574.5
- Total Fat - 11.5 g
- Saturated Fat - 5.7 g
- Cholesterol - 0 mg
- Sodium - 414.4 mg
- Total Carbohydrate - 100.8 g
- Dietary Fiber - 8.5 g
- Sugars - 23.3 g
- Protein - 21.3 g
- Calcium - 94.7 mg
- Iron - 3.4 mg
- Vitamin C - 6 mg
- Thiamin - 0.4 mg
Step 1
Mix dried parsley with cooked rice and warm through, adding vegetable broth if needed to maintain moisture.
Step 2
Steam onions and mushrooms in about 1/3 cup vegetable broth, covered, until very soft. Add more broth if needed.
Step 3
When onions and mushrooms about about done, add edamame, broccoli, snow peas, and carrots to the pan and steam, covered, until they reach desired doneness. Add extra broth if needed.
Step 4
Warm tortillas in microwave for 8-10 seconds to soften, then place desired amount of rice down the middle of each tortilla. Then add desired amount of steamed vegetables.
Step 5
Roll up and spray outside with cooking oil spray. Place seam side down on hot pan to toast, then flip and toast the other side.
Step 6
Serve warm.
Tips & Variations
No special items needed.
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