Ratatouille Veggie and Roast Beef Wrap

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junio 23, 2015

Leftover cooked roast beef makes life simpler and stretches your grocery dollars further — cook once, eat twice!
[timer length=40]40 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

  • Productos: 6 Servings


2 cup (750 mL) cooked brown rice, whole wheat couscous or bulgar

Roasted Ratatouille, coarsely chopped (recipe follows)

3 tbsp (45 mL) sun-dried tomato or Italian vinaigrette salad dressing

6 large spinach tortillas (warmed)

6 tsp (30 mL) basil pesto

3 cup (750 mL) cooked Roast Beef, shaved or thinly sliced

3 cup (750 mL) baby spinach


Combine rice, Roasted Ratatouille vegetables and salad dressing.

Spread each tortilla with 1 tsp (5 mL) pesto. Top each with 1/2 cup (125 mL) each roast beef and baby spinach and veg/rice mixture.

Roll up each tortilla tightly; cut each in half on diagonal to serve.

Roasted Ratatouille: Prepare roasted veggies in advance, cooking at the same time as you make the roast beef if you like.

1. Combine 1 plum tomato (cored and quartered), 1 small zucchini (cut in 1/2 inch/12 mm slices), 1/4 Spanish onion (cut in wedges), 1/2 baby eggplant (cut in chunks), 1/2 EACH sweet red and yellow pepper (cut in chunks), 5 cremini mushrooms (quartered) and 2 cloves garlic (peeled) in a very large bowl. Stir in 1 tbsp (15 mL) prepared basil pesto, 1/2 tsp (2 mL) liquid honey and 6 pitted kalamata olives (optional); toss well to coat. Spread mixture on a jelly roll pan that has been lined with foil that is lightly coated with vegetable cooking spray.

2. Roast, uncovered, in 275°F (140°C) about 40 minutes.

3. Use a rubber spatula to scrape roasted vegetables from foil, transferring into large bowl. Stir in a splash of balsamic vinegar.

Excellent source of iron (33% DV) and zinc (73% DV).


Información nutricional

Sodio475 mg
Proteínas31 g
Grasas Totales15 g
Total Carbohydrates52 g
Fibra Dietética4 g