Grilled Vegetable Wrap
Contributed by: NAPSA
Latino Flavorings Help Grillers Become "Wrap Artists" (NAPSA) - Wrap it up!
That's the way many chefs choose to feed their families-combining vegetables, beans and meat (if desired) with a variety of sauces, all packaged in flour tortillas. Hot off the grill or fresh from the skillet, wraps can be an easy and fun way to add international flavor to family fare.
For a Latino "thrill on the grill," start with your favorite vegetables and blend them with Mexican flavorings, such as Goya Sazon with Azafran, Adobo or Salsitas Hot Sauce. And to make the wraps more filling, stuff 'em full of hearty refried beans-an excellent source of fiber and protein and a staple of cuisine from south of the border.
Here's one piquant recipe idea-be sure to keep it under wraps:
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 large onion, sliced 1/4 inch thick
- 1 red onion, cut into wedges
- 1 large zucchini, in 1/4-inch slices
- 2 Tbsp. Goya Olive Oil
- 1 packet Goya Sazon with Azafran
- 4 Goya Flour Tortillas (9" each)
- 1/2 cup Goya Volteados (canned refried black or red beans)
- Goya Salsitas Hot Sauce
Combine the vegetables in a bowl with the oil and sazon. Mix together and marinate 5 minutes. Meanwhile, preheat grill, broiler or skillet.
Cook vegetables until tender, about 5 minutes.
Warm tortillas in microwave, or in a pan on the stovetop.
Spread equal amounts of refried beans and salsa on each tortilla. Divide the vegetables among the tortillas, roll up and serve.
Serving Size: Makes 4 Servings