Vegetarian Sandwich Wrap

Makes: 
4 servings, 12 wrap per serving
Utensil: 
10" Chef's Gourmet Skillet
11" Square Griddle
Rate Recipe: 
Contributed By: 
Rip Esselstyn
Professional athlete, firefighter

Ingredients

Recipe Description: 

A plant-based diet is one of the best things you can do for your heart. And you don't have to sacrifice taste. This flavorful wrap has the perfect combination of delicious, easy, filling and it is heart-healthy.

3
ounces
spinach, chopped
(85
g)
Directions: 
  1. Preheat oven to 450°F/232°C.
  2. Preheat skillet over medium heat. When several drops of water sprinkled on pan skitter and dissipate, about 4-5 minutes, place onion into skillet and sauté until translucent, about 4-5 minutes. Add bell pepper and continue to sauté for another 2-3 minutes. Add mushrooms and corn and continue to sauté for another 2-3 minutes. Remove from heat and set aside.
  3. Spread a layer of hummus on the 2 tortillas.
  4. Place sautéed vegetables, beans, poblano strips and spinach onto tortillas, dividing evenly. Roll into a burrito.
  5. Place rolled burrito on griddle, seam-side down. Remove the griddle handle and bake for 8-10 minutes, until warm.
  6. Slice wraps in half and serve warm. Top with guacamole and salsa if desired.
Tips: 
  • Substitute green chilies for poblano pepper.
  • Guacamole and salsa are a wonderful accompaniment for these wraps.
Nutritional Information per Serving
Calories: 
246
Total Fat: 
7g
Saturated Fat: 
1g
Cholesterol: 
0mg
Sodium: 
489mg
Total Carbs: 
37g
Dietary Fiber: 
10g
Sugar: 
5g
Protein: 
12g
Guacamole and salsa are not included in nutritional analysis.

Directions

Tips

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