I’ve been loving using vegetables in wraps and quesadillas, but I haven’t been loving all the calories that come along with sauteing them. To make my dinners a bit healthier, I’ve started steaming the vegetables instead. The flavor is still all there, but the fat isn’t. Success!
1/2 cup shredded cheese
1/2 cup pizza or pasta sauce
1 small onion, sliced
1 cup mushrooms, sliced
1 green pepper, sliced
1 small zucchini, sliced
1 tablespoon balsamic vinegar
In a large covered skillet over medium heat, steam the onions and mushrooms in the balsamic vinegar with a bit of water for about five minutes, or until soft. Transfer to a large bowl.
Rinse out the leftover balsamic vinegar (if there is any) and steam the zucchini and peppers, covered, for about eight minutes, or until soft. Transfer to the same large bowl.
Add the pizza/pasta sauce and cheese to the vegetables in the bowl and stir to combine. Place half the mixture in each tortilla. Fold the sides in and roll up from the bottom.
Optional- Remove any leftover water from the skillet and spray the wraps lightly with cooking spray. Add the wraps to the hot skillet and cook for about 3 minutes per side, or until the outside of the tortilla gets crispy but not burned. Don’t cut it in half when serving — everything will fall out and make a huge mess!
* Try using any vegetables you like — I just used what I had in my refrigerator. Anything you like on your pizza should be good in this wrap!
* I’ve also used the same vegetables and added taco seasoning instead of pasta sauce for a veggie taco wrap. I used a jalapeno cheddar tortilla instead of plain flour for some added kick. That was also tasty.
285 calories | 35g carbs | 11g fat | 14g protein | 6g fiber