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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This one was just a random exercise in fridge cleaning. While my husband and I were on our anniversary vacation I had a wrap for lunch that they'd grilled so that the tortilla was crispy. It was kind of nice that the filling didn't ooze out the sides for a change, so I decided to do the same thing here. It came out kind of tasty for a quick hot meal. Ingredients:
1 tablespoon sesame oil (or extra virgin olive oil) |
1 bell pepper, sliced (yellow or red make a nice color contrast) |
1 scallion, sliced (green onion) |
1 tomato, diced |
1 tablespoon dark soy sauce |
1 lemon |
1/2 teaspoon minced fresh ginger (dry powder will work in a pinch () |
1/2 teaspoon thyme |
2 cups sliced cabbage |
sesame seeds (optional) |
4 (12 inch) flour tortillas |
Directions:
1. Heat the oil in a medium sized wok or frying pan.
2. Toss in the sliced pepper and scallion, pan frying them in the oil until the scallions start to caramelize.
3. Squeeze in the juice of the lemon.
4. Add the soy, ginger, and thyme.
5. Stir well until everything is combined and the vegetables are coated.
6. Let simmer until the vegetables are tender. Add the diced tomato and sliced cabbage.
7. Mix well, cover, and allow to simmer until the cabbage wilts.
8. Stir in sesame seeds to taste if desired.
9. Cover the tortillas in paper towels and microwave them for 10 seconds or so to warm them and make them pliable.
10. Fill them with the vegetable mixture and fold them like a burrito, closed on both ends. (you might have some veggie stuff left over).
11. In a grill, or dry frying pan, toast both sides of the filled wrap until the tortilla begins to brown and the wrap starts to harden.
12. Watch your fingers taking them off the grill and serve toasty ^_^.
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