ROASTED VEGETABLE AND CHICKEN WRAP
Serve any leftover roasted vegetables as garnish. For a healthier wrap, omit the mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- Heat oven to 450 degrees. In a small bowl, combine the shredded chicken and mayonnaise, if using, and set aside. Drizzle the head of garlic and beet with 1 tablespoon olive oil for each, and wrap each separately in foil. Place in the oven to cook until tender, 45 to 60 minutes. Remove from oven, and let cool. When cool enough to handle, peel beet, and cut into 1/2-inch pieces; set aside. Squeeze garlic from skins; set aside.
- Place the sweet potato, parsnip, 3 tablespoons olive oil, 2 teaspoons salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Place the mixture in a large roasting pan in the oven, and roast, turning vegetables as necessary, until vegetables are starting to soften, 15 to 20 minutes.
- Meanwhile place zucchini, yellow pepper, red pepper, beans, apple, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl, and toss to combine. Add to the partly roasted vegetables, and continue to roast until vegetables are tender, about 15 minutes more. Remove from oven, and set aside to cool to room temperature.
- Melt the butter in a medium skillet set over medium-low heat. Add the Vidalia onion, and cook, stirring occasionally, until the onion is very soft, about 10 minutes. Remove from heat, and set aside.
- Spread a quarter of the reserved roasted garlic on the center of each wrap. Divide the chicken, reserved beet, and roasted vegetables among the four wraps. Sprinkle each with a quarter of the cheese. Roll each wrap tightly in waxed or parchment paper, and slice in half before serving.
ROASTED VEGETABLE WRAPS
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.
ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI
Looking for a meatless quick meal recipe? Then check out these roasted vegetable tortilla wraps that are ready in just half an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
- Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
- Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
- Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 360 mg, Sugar 3 g, TransFat 0 g
ROASTED (OR GRILLED) VEGETABLE WRAPS
The base of this roll-up is a garlicky spinach spread. A perfect condiment for roasted or grilled vegetables. Use your favorite combination of vegetables.
Provided by KelBel
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F.
- In a large roasting pan or rimmed baking sheet, combine all vegetables, salt, pepper and oil; toss until well combined.
- Roast for 35-40 minutes, or until tender.
- Meanwhile, make garlicky spinach spread by placing spinach and garlic into food processor. Grind together.
- Add mayonnaise, oil and parmesan. Process until combined. Season with salt and pepper to taste.
- Spread tortilla with spinach spread. Top with vegetables. Roll up and enjoy!
Nutrition Facts : Calories 250.2, Fat 21.6, SaturatedFat 3.3, Cholesterol 2.2, Sodium 65.1, Carbohydrate 12.3, Fiber 4.9, Sugar 5.9, Protein 4.8
ROAST PORK WITH APPLES AND SWEET POTATOES
Apples and pork always pair well. The addition of sweet potatoes makes this main dish even more pleasing!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
- Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
- Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 20 g, TransFat 0 g
ROASTED VEGETABLE CHICKEN
A whole chicken roasted with onion, carrots, celery and potatoes. Hearty and delicious on a cold evening, or any time!
Provided by sal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
- Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 39.7 g, Cholesterol 97 mg, Fat 17.4 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 4.9 g, Sodium 147.8 mg, Sugar 6.8 g
ROASTED VEGGIE WRAPS
Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat. , Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally., Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet. , Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.
Nutrition Facts : Calories 299 calories, Fat 12g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 849mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges
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