Cal-Mex veggie wraps

With the a new year comes new resolutions or for some like me the same year after year. Eat better, exercise more. This year I added a new one to my list of less facebook more life  By less facebook in my life I have more time for blogging! Welcome 2011!
This recipe is super quick and easy. I was worried with it being only vegetables that it wouldn’t be filling but it was! The cheese makes a huge difference so make sure to use a pepper jack or jalapeno cheese. I paired ours with some brown rice mixed with mild salsa and a dash of red hot sauce. We also had pineapple chunks on the side perfect addition to this dish. You will see in the pictures that I used a grill basket to “grill” my vegetables. I don’t know where I got this but I have had it for years and this is the first time I have used it. It worked great! You could also use a grilling tray or the good ole’ bbq.
Happy Cooking,
Chaeli
(sorry about the pic overload and then text, gotta get back in the swing of blogging)







CAL-MEX VEGGIE WRAPS
1 Orange or red sweet pepper, seeded and thinly sliced
1 Green sweet pepper, seeded and thinly sliced
2 medium yellow summer squash, halved and sliced
1 large sweet onion, sliced thin or thick as you prefer
Dash of EVOO
12’’ tomato or spinach flavored flour tortillas (we only needed two but recipe says up to 6, for that many I would double the peppers)
Drizzle of light ranch dressing for each tortilla ( ashamed to say we used buttermilk, I need to get some light ;)
Sprinkle of pepper jack cheese (recommend the kind with chunks of pepper) for each wrap
Sprinkle of cilantro (if you fancy that- I wasn’t feeling cilantro this day)
Directions:
1 Slice up your vegies, place on grill of choice, add a few dashes over vegies to coat lightly.
2 Grill 5-10 mins until crisp or tender turning as needed.
3 Drizzle ranch on tortilla, add grilled vegetables, cheese, and cilantro.
4 Roll up & enjoy or Roll up place back on grill and crisp up for a min or two then ENJOY!
Makes 2-4 wraps