The Recipes

Sauteed vegetable wrap

This is a simple lunch and easy use up of anything you have on hand.  I've used up dips and spreads I've made - in this case, I just needed to get through my produce drawer.

Sauteed vegetable wrap


- 1 large tortilla
- 1 c. of watercress or other greens
- 1/2 roma tomato, sliced
- a few slices of red onion
- 2 mushrooms, sliced
- a few slices of red bell pepper
- 1 heaping T. of pepper relish (optional)
- 1 T. honey
- 1 T. grainy mustard
- splash of apple cider vinegar
- salt
- pepper
- olive oil

Heat 1 T. of olive oil in a sautee pan.  Add the onion and bell pepper.  Season with salt and let them cook over medium-low heat for 3-4 minutes.  Add in the mushrooms.  Let the mixture cook another 4 minutes, stirring periodically.

In a small bowl, whisk together the mustard, vinegar, and honey.  Slowly drizzle in 1 T. of olive oil.  Season with salt and pepper.

Return to the vegetables on the stove.  Now that the mushrooms have cooked a bit, season lightly with salt and pepper.

Time to build your wrap!  Put the green in the middle, topped with the tomato, sauteed vegetables, and relish. Drizzle the honey mustard dressing over the top.  Roll the wrap as you would a burrito, making sure to fold in the ends as you roll.  Let it sit for a minute or two to allow everything to come together, then cut diagonally across the middle.  Plate one half, propping the other half up next to it.

Lunch is served.