My goodness! I completely apologize for this madness!
However, take a look at those delicious looking sliced veggies over there! Orange and Yellowy goodness! And all of them went into a delicious wrap I like to call the Cheesewrap Supreme.
And, as an added bonus, instead of just a wrap, I'm also including a delicious coated fries recipe as well!
You're welcome! :)
The Cheesewrap Supreme
1 Brown rice wrap (or flour tortilla if you aren't gluten free!)
1 cup of a combination of the following: Sliced Yellow Peppers, Sliced Orange Peppers, Sliced Yellow Zucchini
1/3 cup Vegan Cheddar (I use Daiya)
1 cup of baby spinach
A sprinkling of Red Pepper Flakes For Spice (Optional)
Preheat a panini press or grill
Put your wrap flat on a cutting board. Spread the cheese in a line evenly across the center, and sprinkle with pepper flakes if using.
Next, top with the wrap with the spinach, spreading it out evenly.
Top with the peppers and zucchini.
Fold the edges of the wrap over the center, and transfer to your grill. (I like to hold it down with the top of a spatula while I close the top of the grill, and then pull the spatula out while pressing the top of the grill down, so that the wrap doesn't come open!)
Grill until the cheese is melted, and there are scorelines on the wrap.
Cut in half and serve!
I'm not done yet, because I also promised you:
Rosemary Coated Fries
3 Medium potatoes
1 cup corn meal
1 tbsp dried rosemary (Ground)
A dash of both salt and pepper
1/3 cup olive oil
Preheat the oven to 425, and line a cookie sheet with parchment paper.
Chop the potatoes into sticks, and toss with the olive oil.
Mix the cornmeal with the rosemary, salt, and pepper. Place in a plastic container with a lid.
Transfer the oil coated fries to the box with the coating, and shake the box around until the fries are nice and coated (You may have to do this in sections!)
Bake for 10-15 minutes, Flipping halfway through!