Roasted Vegetable Wraps


Roasted Vegetable Wraps Wraps are a burrito-like sandwich, with a wider variety of fillings and flavors than just Mexican. Wrap sandwiches first burst upon the lunch scene about 10 years ago and have been wildly popular ever since. These sandwiches are variations of traditional sandwiches (bread, cheese, vegetables, flavorful spread to moisten); but the bread is different. It uses flatbread instead of sliced bread. Any type of flat bread is spread with a hot or cold sandwich filling, rolled up, and eaten out of hand. For the wrap, you can use flavored or plain tortillas, moistened cracker bread, rice paper wrappers, cooled crepes, split pita breads, and for low carb eaters, sturdy large iceberg lettuce leaves. This variation is a winter vegetable combination. Wrap the tortillas in foil and toss them into the oven for the last 10 minutes of roasting the vegetables to warm them so they will be nice and pliable to roll up. Serves 4 1-pound sweet potatoes, peeled and cut into 1/2-inch dice (about 2 medium) 8-ounces green beans, cut into 1-inch lengths 1 to 2 tablespoons olive oil 1 large red or orange bell pepper, seeded and cut into strips 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon dried thyme 2 tablespoons lemon juice 3/4 cup prepared hummus sandwich spread (see following recipe), or your favorite hummus Four fresh 8-inch flour or whole wheat tortillas, warmed Preheat oven to 425 degrees. In a medium bowl, toss the sweet potatoes and green beans with the oil. Spread the potatoes and beans over two-thirds of a large baking sheet. In the same bowl toss the peppers with a bit of oil, then spread them over the remaining third of the baking sheet. Season all the vegetables with salt and pepper. Cover the vegetables with a piece of aluminum foil, leaving the peppers uncovered. Roast for 15 minutes. In a small bowl, stir together the cumin, coriander and thyme. Uncover the potatoes and beans and sprinkle the spice blend and lemon juice over all the vegetables. Toss the vegetables to coat. Return to the oven and roast, uncovered, for 25 to 35 minutes longer, or until the vegetables are tender and browned. Prepare the hummus sandwich spread if you have not done so already. Spread about 3 tablespoons of hummus over each tortilla, leaving a 2-inch uncovered border all around. Divide the roasted vegetable filling among the tortillas; fold in two sides and roll up as you would a burrito, placing the seam side down so the wraps stay closed. Serve immediately. Hummus Sandwich Spread •16 oz. can garbanzo beans, drained •2 tablespoons tahini (sesame seed paste) •2 tablespoons lemon juice •2 tablespoons olive oil •Pinch of sea salt In food processor or blender, combine drained chickpeas, tahini, lemon juice, olive oil, and salt. Blend well until desired whipped and smooth consistency. Remove to medium bowl. Cover tightly and store in refrigerator