Full of fresh summer colours, easy enough to make any night of the week.
Filled with crisp fire roasted veggies that make a great side dish, lunch or appy, add whole wheat Dempsters Wrap and you have a low cal delish and nutrish meal!
|6||whole wheat Dempsters Wraps|
|6||stalks asparagus, woody ends removed|
|1||each red, yellow and poblano|
|1||green onion, sliced thin|
|3 cup||shredded cheddar|
|1 tsp||each salt and pepper|
|1||garlic clove, minced|
|3 tbsp||chopped flat leaf parsley|
On a preheated grill or BBQ char the skin of the veggies, except the green onion, on all sides. This should take 5-10 min.
Remove to a tray when ready.
Wish a sharp knife scrape off the charred skin. Remove seeds and julienne.
Remove 2-3 tbsp. of EVOO and set aside.
Mix parsley, garlic, salt, pepper and remaining oil together. Pour over prepared veggies and green onion. Mix to blend.
Brush one side of one tortilla wrap. Place oil side down in a preheated skillet on med. heat.
Place approx. 1/2 cup cheddar on the bottom of a wrap.
Evenly distribute some veggies over 1 wrap.
Brown the bottom of the wrap for 1-2 min. allowing the cheese to start to melt.
Using your fingers and a fork fold the wrap over.
Flip and cook evenly on all sides.
Continue until all wraps are done.
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