Roasted Mushroom and Pepper Wraps

[Kenz]

It's a wrap for the week! have some rest and good food

Ingredients:​

• 2 cups sliced mushrooms (button, cremini, or your choice)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup sour cream or Greek yogurt
• Fresh cilantro or parsley for garnish (optional)

Instructions:​

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
   • In a large bowl, combine the sliced mushrooms, red bell pepper, yellow bell pepper, onion, and minced garlic.
   • Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.
3. Roast the Vegetables:
   • Spread the seasoned vegetables in a single layer on a baking sheet.
   • Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.
4. Assemble the Wraps:
   • Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
   • Divide the roasted vegetables evenly among the tortillas, leaving some space around the edges.
5. Add Cheese and Sour Cream:
   • Sprinkle shredded cheese over the roasted vegetables on each tortilla.
   • Add a dollop of sour cream or Greek yogurt on top of the cheese.
6. Fold and Roll:
   • Fold in the sides of each tortilla, then roll them up tightly from the bottom to enclose the fillings.
7. Serve:
   • Optionally, you can lightly grill or toast the wraps in a skillet for a minute or two on each side to make them crispy.
   • Garnish with fresh cilantro or parsley if desired.
   • Slice the wraps in half diagonally and serve warm.

These roasted mushroom and pepper wraps are flavorful and satisfying. They can be served as a main dish for lunch or dinner, or cut into smaller pieces for appetizers or snacks. Enjoy!

 

[mamberx]

This recipe looks absolutely delicious! I can't wait to try making these roasted mushroom and pepper wraps this weekend. I love the idea of adding Greek yogurt for a bit of tanginess.

 

[iwantbulalo🍖]

It's a wrap for the week! have some rest and good food
View attachment 3865

Ingredients:​

• 2 cups sliced mushrooms (button, cremini, or your choice)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup sour cream or Greek yogurt
• Fresh cilantro or parsley for garnish (optional)

Instructions:​

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
   • In a large bowl, combine the sliced mushrooms, red bell pepper, yellow bell pepper, onion, and minced garlic.
   • Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are evenly coated.
3. Roast the Vegetables:
   • Spread the seasoned vegetables in a single layer on a baking sheet.
   • Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.
4. Assemble the Wraps:
   • Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
   • Divide the roasted vegetables evenly among the tortillas, leaving some space around the edges.
5. Add Cheese and Sour Cream:
   • Sprinkle shredded cheese over the roasted vegetables on each tortilla.
   • Add a dollop of sour cream or Greek yogurt on top of the cheese.
6. Fold and Roll:
   • Fold in the sides of each tortilla, then roll them up tightly from the bottom to enclose the fillings.
7. Serve:
   • Optionally, you can lightly grill or toast the wraps in a skillet for a minute or two on each side to make them crispy.
   • Garnish with fresh cilantro or parsley if desired.
   • Slice the wraps in half diagonally and serve warm.

These roasted mushroom and pepper wraps are flavorful and satisfying. They can be served as a main dish for lunch or dinner, or cut into smaller pieces for appetizers or snacks. Enjoy!

Can these wraps be left out for a day without refrigeration? Planning a picnic and need some portable food ideas.

 

[EvanSeeker]

These roasted mushroom and pepper wraps look so flavorful! Perfect for a quick and tasty lunch option. Can't wait to try making them myself. Thanks for sharing the recipe!