Cheese and Veggie Wrap

1. 1
   prep

   Slice all the vegetables.

   1.Slice the bell pepper into thin strips.

   2.Slice the mushrooms into 1/4-inch pieces.

   3.Slice the onion into thin half-moons.

   4.Roughly chop the spinach. Mince the garlic.
2. 2
   saute · ~7 min

   Sauté the vegetables until softened.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add onion and bell pepper. Cook for 3 minutes, stirring often.

   3.Add mushrooms and garlic. Cook until mushrooms release liquid and begin to brown, about 3 minutes.

   4.Add spinach, salt, and smoked paprika. Stir until spinach wilts, about 1 minute. Remove from heat.

   TIPDon't crowd the pan — give the mushrooms space to brown instead of steam.
3. 3
   assemble

   Assemble the wraps with cheese and veggies.

   1.Warm each tortilla in a dry skillet or microwave for 20 seconds until pliable.

   2.Lay a tortilla flat. Sprinkle 3 tablespoons cheddar cheese in the center.

   3.Spoon one-quarter of the vegetable mixture over the cheese.

   4.Grind black pepper over the vegetables.

   TIPWarming the tortilla prevents it from cracking when you roll.
4. 4
   fry · ~4 min

   Toast the wraps until golden and crisp.

   1.Fold the sides of the tortilla in, then roll tightly into a burrito shape.

   2.Place seam-side down in the same skillet over medium heat.

   3.Toast for 1-2 minutes per side until golden brown and the cheese is melted.

   4.Repeat with remaining wraps.

   TIPPress gently with the spatula while toasting for an even, crispy exterior.
5. 5
   serve

   Serve immediately with sour cream.

   Slice each wrap in half diagonally. Serve hot with a tablespoon of sour cream on the side for dipping or drizzling.

Cuisines we love