Hearty garden wraps
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 3 | cups | Coleslaw mix |
| 1 | cup | Mushrooms; sliced thin |
| ¼ | cup | Onion; chopped |
| ½ | teaspoon | Garlic; minced |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Crushed red pepper flakes |
| 9 | ounces | Cheddar cheese; 1/2\" cubes |
| 1 | cup | Cooked rice |
| 4 | Flour tortillas (10 inch); warmed | |
Directions
1. In 10 inch skillet, melt butter until sizzling; stir in coleslaw mix, mushrooms, onion, garlic, salt and red pepper flakes. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes). Remove from heat. Stir in cheese and rice. 2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate. 3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. TIP: 4 ounces (1 cup) coarsely chopped roast beef or corned beef can be added.
Divide among 5 tortillas. Makes 4 sandwiches. Each sandwich: 560 cal; 31g fat). Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes.
Recipe by: Taste of Summer Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Jul 18, 1997