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Veggie wraps

April 21, 2010

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Serves 6

Ann Cooper has worked as a chef on cruise ships and hotels, including the Putney Inn in Vermont. She calls herself the “Renegade Lunch Lady’’ and began a campaign in California five years ago to revamp public school menus. Warm the tortillas for these wraps in foil in a 350 degree oven for 5 minutes.

3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and black pepper, to taste
1 red bell pepper, cut into matchsticks
1 yellow bell pepper, cut into matchsticks
1 zucchini, cut into matchsticks
1 summer squash, cut into matchsticks
1 carrot, cut into matchsticks
1 red onion, cut half into matchsticks, chop half
2 plum tomatoes, seeded and diced
Juice of 2 limes
1 fresh jalapeno or other chili pepper, seeded and chopped
1 clove garlic, chopped
6 large flour tortillas, warmed
2 cups salsa (for serving)

1. In a large bowl, combine 1 tablespoon of the oil, vinegar, salt, and black pepper. Add the red and yellow peppers, zucchini, squash, carrot, and onion matchsticks. Cover and refrigerate for 30 minutes.

2. In another bowl, combine the tomatoes, chopped red onion, lime juice, jalapeno, garlic, salt, and pepper.

3. In a large skillet, heat the remaining 2 tablespoons oil until hot. Add the vegetables and cook, stirring constantly, for 5 minutes or until they are tender but still have some bite.

4. Spoon the vegetables into the middle of the warm tortillas. Roll up and serve with the salsa.

Adapted from Ann Cooper