Teriyaki Veggie Wraps is a quick recipe when you have some vegetables and tortillas that need to be used up. I have made this with sautéed and roasted vegetables such as: broccoli, squash, cauliflower, green beans, etc.
This recipe is great for lunch or dinner. I often make it for lunch because I work from home and it is quick. I found this recipe in my Taste of Home Healthy Cooking 2009 Annual Recipes Cookbook.
Stove Top
Recipe serves: 4
Serving size: 1 wrap
Total time: 25 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
olive oil
-
teriyaki sauce
Grocery
-
1 green pepper
-
1 small onion
-
1 - garlic bulb
-
8 oz fresh mushrooms
-
8 inch tortillas
-
cheese
Let's prep!
Ingredients
Prep
Ingredients
| 1 medium green pepper |
| 1 small onion |
| 1 garlic clove |
| 1 teaspoon olive oil |
| 8 oz sliced fresh mushrooms |
| 1.5 tablespoon teriyaki sauce |
| 2 flour tortillas |
| 1/4 cup Mexican cheese blend |
Prep
- Gather all of your ingredients and measuring tools
- Thinly slice green pepper and place in a medium bowl
- Thinly slice onion and add to pepper
- Remove dirt from mushrooms then slice and leave on the cutting board
- Mince 1 garlic clove and add to a small prep bowl
Let's cook!
- Complete prep from prep tab above.
- Add 1 teaspoon of oil to a sauté pan on medium heat
- Add green peppers and onions then cook for 3 minutes
- Add the garlic and cook for 1 minute
- Add the mushrooms and cook until mushrooms are soft
- Stir in 1.5 tablespoons of teriyaki sauce for 1 minute
- Warm tortillas
- Scoop 1/2 vegetable mixture into each tortilla
- Add 1/8 cup of cheese to each tortilla. Roll and enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 8
