Veggie Cheese Wraps

My general theory is that if you disguise vegetables, especially with melted cheese, the pickiest kid might eat it.  Unfortunately I wasn’t referring to my kids.  At least not with this specific recipe.  S’alright.  More for me.  They eat vegetables in other ways, most notably salads, so I’m not complaining.  Not one bit.

A few weeks ago, when The Neighbors came over for dinner, I made a batch of these Veggie Cheese Wraps as a side dish.  I wanted something that was packed with vegetables and a little melted cheese, but yet filling enough that it could stand on its own for a light meal or quick lunch if I made it again.  These wraps that I seriously just threw together accomplished all that and more.  They are very flexible, making them a great vehicle for using up vegetables you might have hanging out in the fridge, ready for a quick weeknight meal.  I can see future incarnations of these wraps with roasted corn, caramelized onions and black beans.  Yum.

Given the holidays are usually fraught with a tad of overindulgence in the food department, I think this week is the perfect time to make another batch of these.   Easy, filling food with almost no guilt at all.  Sign me up!

If your Sous Chef happens to be as cute as this, you might want to have a little extra cheese on the side for her, to keep her fingers from swiping the cheese from the tortillas as you try and fill them. Just sayin’.

Three years ago today … an evening with Rachael Ray’s recipes.
Four years ago today … the kick-off of ARF/5-A-Day.

Hungry for more?
Try these PF Chang knock-off wraps at Wasabimon.
These curried turkey salad wraps from Food Blogga look like a delicious alternative to the ordinary.
Tuna more your thing?  How about these wraps from Sophistimom?

Veggie Cheese Wraps
Recipe courtesy of Cate O’Malley

1 tablespoon olive oil
2 zucchinis, chopped in small bite-size pieces
1/2 pint of cherry tomatoes
shredded cheese (I used Monterey Jack, but your favorite will do)
6 whole wheat tortillas
6 oz bag spinach leaves
cooking spray
salt and pepper

In a saute pan, heat olive oil over medium high heat.  Add zucchini and tomatoes and cook until they are soft, approximately 4 minutes.  Remove from pan and set aside.  Lay the tortilla on a clean surface and sprinkle cheese down the center.  Add the sauteed vegetables and spinach leaves on top of the cheese.  Fold the top and bottom of the tortilla towards the middle, and then fold in the sides, making a small package.

Wipe pan and spray it with cooking spray, and also along the seam of the wrap.  Place your wrap in the pan and cook it for about 2-3 minutes, until the outside gets slightly brown.  Spray the top of the wrap and flip it over, browning the other side.

Optional: Serve with sour cream and guacamole for dipping.