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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an easy wrap, and a good way to use up leftover rice. Ingredients:
2 teaspoons butter |
3 cups coleslaw mix |
1 cup mushroom, sliced thin |
1/4 cup onion, chopped |
1/2 teaspoon garlic, minced |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
9 ounces cheddar cheese, 1/2 inch cubes |
1 cup cooked rice |
4 10-inch flour tortillas, warmed |
Directions:
1. In 10 inch skillet, melt butter until sizzling; stir in coleslaw mix, mushrooms, onion, garlic, salt and red pepper flakes.
2. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes).
3. Remove from heat.
4. Stir in cheese and rice.
5. Place about 1 c.
6. filling in center of each warm tortilla.
7. Fold two opposite edges of tortilla toward center over filling.
8. Roll up open end of tortilla toward opposite edge.
9. Place, seam-side down, on microwave-safe plate.
10. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes).
11. Repeat with remaining sandwiches.
12. A variation; 4 ounces (1 c.) coarsely chopped roast beef or corned beef can be added.
13. Divide among 4 tortillas.
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