This quick recipe is a delicious and healthy way to use up leftover grilled or roasted vegetables. Although zucchini and bell peppers are pictured here, feel free to use any veggies you have on hand. This recipe comes to us from Quick & Kosher: Meals in Minutes by Jamie Geller and JoyofKosher.com.
Food for Thought: Are vegetables more nutritious when they’re raw or cooked? Well, it depends! Some nutrients, like the vitamin C found in carrots, decrease slightly after the cooking process. Others, like the lycopene found in tomatoes, actually increase after cooking. So which should you eat? The answer: A little bit of both! Cook your veggies sometimes and eat them raw others and you’ll get the best of both worlds.
Cooking Tip of the Week: Refrigerated tortillas might crack when you roll them. To make them easier to roll, microwave each wrap for 20 seconds before adding the filling and rolling it up.
Family Dinner Conversation Starter: If you could have a superpower, which would be the most useful? Which would be the most fun?
For the Wraps
1 pound grilled or roasted vegetables
1 cup herbed cream cheese spread or dairy-free cream cheese, at room temperature
4 (8-inch) whole wheat flour tortillas
For the Creamy Coleslaw
1 (16-ounce) package coleslaw mix
1 small onion, finely diced
1 cup regular or lite mayonnaise or vegan mayo
1⁄4 cup regular or dairy-free sour cream
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
For the Wraps:
Kid: Place tortillas on a work surface.
Together: Spread 1⁄4 cup cream cheese evenly over each tortilla, leaving about a 1- inch border.
Kid: Distribute the vegetables evenly among the tortillas.
Together: To roll up wraps: Fold in the right and left sides, enclosing the veggies. Starting from the bottom, gently roll up the tortilla, ending with the seam-side down.
Adult: Cut each wrap in half.
Together: Serve with creamy coleslaw.
For the Creamy Coleslaw:
Together: Mix all ingredients together in a large bowl.