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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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This is one of my favorite things to take to work for lunch. I keep the filling and tortillas separate and put the wrap together at work, so it doesn't get soggy. Nuke it for a few seconds and it is ready. Ingredients:
4 cups water |
1 1/4 teaspoons kosher salt, divided |
1 cup chopped broccoli |
3/4 cup chopped tomato |
3 tablespoons picante sauce |
3 tablespoons chopped fresh basil |
3 tablespoons chopped red onions |
1 tablespoon balsamic vinegar |
1 tablespoon fresh lime juice |
1/2 teaspoon minced garlic |
1 cup cooked brown rice, warm |
1/2 cup shredded cheddar cheese |
2 10 inch whole wheat tortillas |
Directions:
1. In a medium saucepan, add water and salt; bring to a boil.
2. Add the broccoli and cook 1 minute or until the broccoli is crisp-tender.
3. Drain the water and rinse the broccoli under cold water.
4. Let broccoli drain completely and set aside.
5. In a bowl, mix together the tomato, picante sauce, basil, onion, vinegar, lime juice, garlic, 1/4 teaspoon kosher salt; stir to mix well.
6. Add the broccoli, rice, and cheese; stir to mix well.
7. Spread filling mixture onto tortillas; roll-up/wrap and enjoy.
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