RICE TORTILLA WRAP RECIPES

EASY BROWN RICE & VEGGIE WRAP RECIPE | EATINGWELL

Easy Brown Rice & Veggie Wrap Recipe | EatingWell image

Use leftover brown rice and roasted veggies for this easy vegan lunch idea to pack for work. To serve this wrap warm, simply pop in the microwave for about a minute to warm through.

Provided by Katie Webster

Total Time 5 minutes

Number Of Ingredients 7

Ingredients

1 6-inch whole-wheat tortilla
¼ cup cooked brown rice (see associated recipes)
½ cup roasted vegetables (see associated recipes)
¼ avocado, diced
2 tablespoons Creamy Vegan Cashew Sauce (see associated recipes)
2 tablespoons sliced scallions
2 tablespoons chopped fresh cilantro

Steps:

Place tortilla on work surface. Spoon rice onto the center of the tortilla. Top with veggies, avocado, sauce, scallions and cilantro. Roll up the wrap, cut in half and place in a sealable container. Refrigerate until ready to eat. To serve, microwave for 45 seconds to 1 minute to warm through, if desired.

Nutrition Facts : Calories 366.7 calories, CarbohydrateContent 44.7 g, FatContent 18.8 g, FiberContent 8.2 g, ProteinContent 8.2 g, SaturatedFatContent 3.4 g, SodiumContent 292.8 mg, SugarContent 5.5 g

VEGGIE BROWN RICE WRAPS RECIPE: HOW TO MAKE IT

Veggie Brown Rice Wraps Recipe: How to Make It image

Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 medium sweet red or green pepper, diced
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
6 flour tortillas (8 inches), room temperature
1/2 cup shredded reduced-fat cheddar cheese
3/4 cup salsa

Steps:

In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; roll up. Serve immediately.

Nutrition Facts : Calories 377 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 675mg sodium, CarbohydrateContent 62g carbohydrate (4g sugars, FiberContent 7g fiber), ProteinContent 15g protein.

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In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat., Spoon about 1/2 cup of filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

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Reviews 3.5
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