Roasted Red Peppers and Cajun Parmesean Wrap Recipe [Vegetarian!]

Ingredients

This recipe was created with ingredients on-hand. I am a solid believer in supplementing and adapting recipes to one’s own taste. I am not a big fan of spicy, so I was pretty conservative when adding my Cajun seasoning. If you want to add more bite, use less paprika and more Cajun.

Recipe Enough for 5 Medium Sized Wraps. Can be rolled up and sliced into 2″ wheels, placed on a platter and be enough to serve a medium sized party.

Spread:

• 3 Heaping tablespoons of light cream cheese.
• 1 Even Tablespoon of Ranch dressing.
• Pinch of garlic powder /seasoning.
• Dash of paprika
• Dash of Cajun seasoning
• Pinch of rosemary
• Pepper to Taste

Wraps

• 5 Medium soft tortillas.  (Pick whole grain!)
• 1 Red bell pepper
• 1/2 Medium red onion
• 1-2 Medium-Large zucchini
• 3-4 Large leaves of Romain Lettuce
• 5 Large Slivers/Sheets of shaved or grated Parmesan, or deli slices.
• A Couple spritz of cooking spray.

Directions

1. Pre-heat oven to 300 degrees.  Slice Bell pepper into thin strips, Slice Zucchini into 1/8ths, and cut in half width wise. Slice onion into strips. Spray a cookie shit with cooking spray, and evenly place vegetables on sheet. Roast for 45 minutes.

2. Wash and slice romaine lettuce into long strips.

3. While vegetables are cooking, mix together cream cheese, ranch dressing and spices. Refrigerate the spread until 10 minutes left on vegetables.

4. Evenly distribute the spread on all 5 tortillas and coat entire surface, to the edges. Place one Parmesan sheet on each tortilla, and spoon the roasted vegetables on top, evenly dispersing the zucchini, peppers, and onions.

5. Throw the topped tortillas back into the oven for 5 minutes.

6. Wrap tortillas and serve. If you spread the dip right to the edges, the mixture will hold the tortilla closed!

7. Eat. Nom nom.

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