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Recipes in Season (5)

Mesclun Wrap (gluten-free)

While trying to eat gluten-free for a while, I discovered Brown Rice Tortillas (Food for Life, at the co-op type stores) and have been playing with them a bit. I have come to learn that I like them MORE than flour tortillas for wraps. And now that it is mesclun season (that’s “salad mix” to you and me), I have partaken in the following recipe for lunch just about every day I am home.

Source: Spontaneous creation (Entered by Lara Rasmussen Anderson)
Serves: You choose.


Ingredients
Brown rice tortilla (Food for Life brand)
Mozzarella-style Daiya cheeze
Garlic powder
Mesclun (i.e. salad mix, spring greens, etc.)      View Available Products
Salad dressing

Step by Step Instructions
  1. Preheat oven 400F. Place tortilla on baking sheet, sprinkle single layer of Daiya shredded cheeze and then lightly sprinkle with garlic powder. Bake 8-10min. (This is key; I have tried microwave too and it is a complete failure. Baking it is.)
  2. Remove from oven, pile a huge pile of mesclun on the tortilla, drizzle with salad dressing, fold over and *hang on!* (The more mesclun you can cram in the better, but you won't be able to put it down or everything will fall apart!)

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