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Tuesday, July 30, 2013

Antipasto Wraps


This is a great weeknight dinner because you can really just grab whatever you have handy in your fridge and pantry and make a quick, terrific meal.

The ingredients listed her are just what I had on hand, but you can really sub in whatever you wish.

If you want to make these an eat-out-of-hand wrap, you can probably make 8 out of this recipe, but if you want a more substantial meal - like I did - where the wraps are stuffed with filling, with more over the top and you have to eat them with a knife and fork, you'll get 4 out of it.

As you can see, I don't care about whether my food looks pretty.  Just yummy and healthy.  You can make your wraps more aesthetically pleasing, if you want.

Antipasto Wraps

1 can chickpeas (or romano beans)
4 small grilled or roasted zucchinis, sliced
2 roasted or grilled red peppers, sliced
1 onion, roasted or grilled, sliced
1 cup kalamata olives (I used garlic stuffed ones!) or any kind of olive, pitted and chopped
1 can tomato paste
1/4 cup red wine vinegar
2 cloves garlic, minced
1/4 tsp dried oregano and/or basil, or some fresh herbs, chiffonaded
Crushed red chili flakes, to taste (optional)

Large whole grain wraps

Throw all ingredients into a skillet or pan over medium heat and stir, occasionally, until warmed through.  Fill wraps and then your mouth with deliciousness.


Other ingredient options: marinated artichokes, sundried tomatoes, cubes of cheese, etc.