This family friendly quick and easy meal idea is a fun way for family to gather in the kitchen and learn a new skill with minimal mess! There are many ways to work this recipe which is a bonus when you are dealing with either food sensitivities or dietary restrictions.
These tortilla-pizza wraps can be made with pesto sauce, tomato sauce, with or without cheese. They can be made for lunch or dinner, can be frozen and reheated for quick easy healthy meals! So grab your sous chefs and have them wash, chop and dress the tortillas!
Here is my quick version! The amounts will vary depending how many tortillas and the size you are you using, so it will be up to you to gauge your needs. I will provide measurements for 4 regular size tortillas.
What you will need:
Tortilla Pizza Wraps
Ingredients:
4 tortillas (whole wheat wraps, gluten free wraps, wheat wraps; large size or mini )
2-3 cups grated mozzarella cheese (sheep or goat), optional or use dairy free option
1 small red or yellow sweet onion, thinly sliced
1/2 cup kalamata olives, pitted and chopped
2 cups each of spinach and kale
1 red pepper, diced or finely sliced
1 green or yellow pepper, diced or finely sliced
1 cup arugula leaves
1/8 cup fresh basil leaves, chopped
3-4 sun dried tomatoes (in oil), chopped
1/2 of an eggplant, peeled and diced
2 tbsp of olive oil
1/2-3/4 cup of diced sausage (preservative free and natural), optional
1 can/ jar of pizza sauce
How I like prepare:
Preparation: (preheat oven to 450F)
prepare your tortillas on baking sheets lined with parchment paper
in a heated (30 seconds) medium to large size fry pan add olive oil and turn heat to down to medium high
sauté peppers and onions till onions look sweaty and peppers are vibrant in color
add eggplant with sun dried tomatoes and sauté till eggplant is softened
turn heat to medium low and add spinach and arugula, allow to steam on top of veggie mix for 1 minute, turning gently. Turn off heat and mix in with sauteed vegetables. Place aside.
prepare your tortillas with tomato sauce and light sprinkle of cheese.
add sautéed vegetable mix to each tortilla
add arugula, olives and basil
add fresh or dried oregano
top with remaining cheese
place in oven for 5-7 minutes
remove from oven and fold into a wrap!
Meal Tip/ Preparation:
feel free to experiment with a pesto sauce, or a white sauce
this tastes great without cheese as well, just omit where indicated
optional vegetables can be rapini or tomatoes; add the tomatoes on top at the end / cook the rapini with the vegetables when you add the eggplant.
to freeze or store in fridge, simply place them in a container lined with parchment paper between each tortilla, seal and refrigerate or freezer. Reheat in toaster oven 5-8 minutes. Easy peasy!!
for picky eaters you can pick and choose which veggies to use and omit others.
Blessings and remember to,
"ignite your spirit of healthy!"annaz
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