Lentil And Roasted Vegetable Wraps Recipes

Steps:

• Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.

Steps:

• Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
• Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.

Steps:

• Preheat the oven to 400 degrees. In a small pot bring the lentils and water to a boil, then lower the heat and simmer for about 25 minutes, adidng water if neccessary.
• While lentils are coming to a boil, spray a baking sheet lightly with cooking oil and space pepper, eggplant halves (cut sides down), scallions, tomatoes, and wrapped garlic in a single layer. Bake until tender (40 minutes for the largest veggies).
• Once lentils are done drain them and combine them in a bowl with oil, vinegar, honey, oregano, and cumin.
• Add veggies to bowl as they become tender.
• The first done should be the green onions and the tomatoes (30 minutes).
• Next should be the garlic, cut the cloves in half and squeeze the pulp into the bowl.
• Peel the pepper, halve, seed it, chop it roughly and add it to the bowl.
• Lastly scrap the eggplant from it's skin with a fork, it should take about 40 minutes to roast. Toss everything in the dressing and scoop it into the warm tortillas. Serve with cottage or fetta cheese if desired.

Steps:

• Lentil filling, part 1: In a medium pot over medium heat, add the butter and 1 tablespoon olive oil. Add the onion and carrots, stir, and "sweat" until soft and translucent, 5 minutes. Stir in the tomato paste, cumin, and Maras pepper and continue cooking another 1-2 minutes. Add the lentils, stir to coat, then add 1 tablespoon oil and 2 cups water-the mixture will look like lentil soup. Lower the heat to medium-low and simmer until the lentils are tender and have absorbed about three-quarters of the liquid, 10 minutes.
• Tomato brown butter: In a small saucepan over medium heat, add the tomatoes, garlic, 1 tablespoon brown butter, and salt. Stir and cook until thickened and shiny, 3-5 minutes. Blend in the saucepan using an immersion blender until smooth, with the consistency of pizza sauce.
• Lentil filling, part 2: When the lentils are soft and the mixture has thickened, add the salt and bulgur. Stir vigorously for 30 seconds, then add 1 tablespoon olive oil. Stir again, turn off the heat, then set aside to rest 10 minutes (covered or uncovered).
• Flatbread, part 1: In a mixing bowl, add flour and salt. Using your hand, make a well in the center and pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. Transfer to a bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
• Flatbread, part 2: When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll out each ball into a very thin 8-to-9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat and cook the dough on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side about 30 seconds, so the bread stays soft and pliable.
• Assembly: Put 3 tablespoons of the tomato brown butter on each flatbread and smooth it to the edges in a very thin layer. Spread a heaping scoop (about ¼ cup) of the lentil mixture on one side of the flatbread. Spread a small handful of romaine and pepperoncini (about ¼ cup) on the other side. Fold both sides over toward the middle so that you have a rectangle with the round ends of the flatbread in the middle. Press down gently to seal everything and distribute it in an even layer. Then fold the flatbread in half lengthwise so that you have a long, thin, flat wrap.
• Cook: When the wraps are assembled, heat a cast-iron skillet over medium-low heat. Place two wraps at a time, seam side down, in the pan. Cook until the filling is hot and the bread is lightly toasted on one side but still soft on the other, about 4 minutes. Flip to the other side and cook 1 minute more to heat through. Cut into halves or strips and serve immediately with additional tomato brown butter.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
• Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
• Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

Steps:

• Preheat oven to 400°F (200°C).
• Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
• Bake for 20 minutes, flipping halfway through.
• In a medium saucepan, add lentils and water, and bring to a boil.
• Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
• When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
• For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
• Pour dressing over lentils and vegetables and toss until fully coated.
• Transfer lentil salad to two containers and refrigerate for up to 5 days.
• Enjoy!

Steps:

• In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat. , Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally., Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet. , Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.

Steps:

• Preheat oven to 450°F.
• In a large roasting pan or rimmed baking sheet, combine all vegetables, salt, pepper and oil; toss until well combined.
• Roast for 35-40 minutes, or until tender.
• Meanwhile, make garlicky spinach spread by placing spinach and garlic into food processor. Grind together.
• Add mayonnaise, oil and parmesan. Process until combined. Season with salt and pepper to taste.
• Spread tortilla with spinach spread. Top with vegetables. Roll up and enjoy!