Cajun Veggie Wraps
Soft, warm corn tortillas stuffed with seasoned hashbrown potatoes, diced onions, and a sauteed julienne mix of zucchini, carrots, red bell peppers, and summer squash.
Serving size: 1 wrap
Instructions
| Ingredient |
Quantity |
Instructions |
| Redi-Shred® Hashbrown Potatoes |
1 carton
|
Fill carton of hashbrowns to fill line with hot tap water (140° F to 150° F). Let stand 20 minutes; drain. |
| Red wine vinegar |
1 1/3 cup
|
In large bowl, whisk together next 11 ingredients. |
| Salt |
3 tbsp.
|
|
| White onion, diced |
1 cup
|
|
| Garlic, finely chopped |
1 oz.
|
|
| Red cayenne pepper |
2 tsp.
|
|
| Thyme, dried |
1/4 cup
|
|
| Brown mustard |
1/4 cup
|
|
| Sugar |
3 tbsp.
|
|
| Black pepper |
2 tsp.
|
|
| White pepper |
2 tsp.
|
|
| Olive oil |
3 cup
|
Gradually whisk in 2-1/2 cups olive oil; reserve. |
| Zucchini, cut into thin strips |
3 lb.
|
Heat remaining oil on griddle or in skillet. Add vegetables; sauté until tender, about 3 minutes. Stir in reserved dressing; cook 1 minute longer. (It looks as though there is too much dressing, but it will be absorbed by potatoes.) |
| Carrot, cut into thin strips |
2 lb.
|
|
| Red bell pepper, cut into thin strips |
3 cup
|
|
| Yellow summer squash, cut into thin strips |
3 cup
|
|
| Corn tortillas, plain or vegetable flavored, 8- to 10-inch |
50
|
Warm tortillas by placing in steampan on heated steamtable. Cover; keep warm. |
|
|
For each serving: place about 1/3 cup hashbrowns on one tortilla. Top with 1/2 cup mixed vegetables. |
|
|
Roll tortilla to close. Hold wraps in steamtable pans. |
Nutritional Information Per Serving
| Calories — 295 |
Protein — 5.084 g |
Fat — 15.260 g |
| Carbs — 36.718 g |
Fiber — 4.829 g |
Iron — 1.797 mg |
| Sodium — 437 mg |
Potassium — 536 mg |
Zinc — 0.598 mg |
| Vitamin A — 552 IU |
Riboflavin — 0.107 mg |
Niacin — 2.026 mg |
| Calcium — 74.970 mg |
Cholesterol — 0.000 mg |
Vitamin B6 — 0.469 mg |
| Vitamin B12 — 0.000 ug |
Thiamine — 0.102 mg |
Phosphorus — 126 mg |
| Folate — 20.055 ug |
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