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The Honolulu Advertiser


By Renee Enna
McClatchy-Tribune News Service

Posted on: Wednesday, January 27, 2010

TASTE
Too many veggies? Wraps to the rescue

 • Better than delivery
Hawaii news photo - The Honolulu Advertiser

Easy wraps are versatile enough to hold your favorite veggies. Salami is easily added to pacify the meat-centric.

BILL HOGAN | Chicago Tribune via MCT

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These easy wraps put lots of produce to work and are versatile enough so you can use whatever veggie it is you bought too much of.

Greens such as Swiss chard and kale contain a lot of water, so even though it may seem like you're filling up the skillet, they'll cook down fast. So fast, in fact, it's best to save them till the end. We've chosen chard for our green because the stems are tasty and will add a bit of extra crunch.

Tips:

Quicker-cooking vegetables include zucchini and tomatoes. Root veggies such as potatoes and carrots can be used, but they'll take longer to saute to softness, which is what you're after. If you have a must-eat-meat member in your household, add 3 slices of salami or pepperoni to each wrap.

Beverage pairing: Montepulciano d'Abruzzo is a gentler Italian red that adds a nice fruity complement. Low-fat milk is good too.

This recipe takes 20 minutes to prep, 10 minutes to cook.

CRISPER-DRAWER VEGGIE WRAPS

2 tablespoons vegetable oil

1 bunch Swiss chard, leaves chopped, plus 3 stems chopped

2 cloves garlic, chopped, or 1 teaspoon jarred minced garlic

1/4 onion, diced

1/4 cup red or white wine

2 teaspoons Italian herb blend

3 cups diced fresh vegetables of your choice (zucchini, tomato, mushroom)

1/4 cup plain or roasted red pepper hummus

4 flatbreads or large (12-inch) flour tortillas

1/4 cup low-fat shredded cheese

1. Heat the oil in a large skillet over medium-high heat; add the chard stems, garlic and onion. Cook until softened, about 3 minutes; lower heat to medium. Stir in the wine and Italian seasoning; let cook about 1 minute. Add the diced vegetables; cook, stirring occasionally, until softened, 5 minutes. Add the chard leaves; cook, stirring, until wilted and warmed.

2. Spread 2 tablespoons of the hummus over each of the flatbreads. Distribute the veggie mixture among each tortilla; top each with 2 tablespoons of the cheese. Roll up; slice in half.

Makes 4 servings.

Per serving: 551 calories, 32 percent of calories from fat, 20 g fat, 4 g saturated fat, 3 mg cholesterol, 78 g carbohydrates, 17 g protein, 967 mg sodium, 7 g fiber