Ratatouille Veggie and Roast Beef Wrap

Leftover cooked roast beef makes life simpler and stretches your grocery dollars further — cook once, eat twice!

RatingDifficultyBeginner

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Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 
 2 cup (750 mL) cooked brown rice, whole wheat couscous or bulgar
 Roasted Ratatouille, coarsely chopped (recipe follows)
 3 tbsp (45 mL) sun-dried tomato or Italian vinaigrette salad dressing
 6 large spinach tortillas (warmed)
 6 tsp (30 mL) basil pesto
 3 cup (750 mL) cooked Roast Beef, shaved or thinly sliced
 3 cup (750 mL) baby spinach

1

Combine rice, Roasted Ratatouille vegetables and salad dressing.

2

Spread each tortilla with 1 tsp (5 mL) pesto. Top each with 1/2 cup (125 mL) each roast beef and baby spinach and veg/rice mixture.

3

Roll up each tortilla tightly; cut each in half on diagonal to serve.

4

Roasted Ratatouille: Prepare roasted veggies in advance, cooking at the same time as you make the roast beef if you like.

5

1. Combine 1 plum tomato (cored and quartered), 1 small zucchini (cut in 1/2 inch/12 mm slices), 1/4 Spanish onion (cut in wedges), 1/2 baby eggplant (cut in chunks), 1/2 EACH sweet red and yellow pepper (cut in chunks), 5 cremini mushrooms (quartered) and 2 cloves garlic (peeled) in a very large bowl. Stir in 1 tbsp (15 mL) prepared basil pesto, 1/2 tsp (2 mL) liquid honey and 6 pitted kalamata olives (optional); toss well to coat. Spread mixture on a jelly roll pan that has been lined with foil that is lightly coated with vegetable cooking spray.

6

2. Roast, uncovered, in 275°F (140°C) about 40 minutes.

7

3. Use a rubber spatula to scrape roasted vegetables from foil, transferring into large bowl. Stir in a splash of balsamic vinegar.

Ingredients

 
 2 cup (750 mL) cooked brown rice, whole wheat couscous or bulgar
 Roasted Ratatouille, coarsely chopped (recipe follows)
 3 tbsp (45 mL) sun-dried tomato or Italian vinaigrette salad dressing
 6 large spinach tortillas (warmed)
 6 tsp (30 mL) basil pesto
 3 cup (750 mL) cooked Roast Beef, shaved or thinly sliced
 3 cup (750 mL) baby spinach

Directions

1

Combine rice, Roasted Ratatouille vegetables and salad dressing.

2

Spread each tortilla with 1 tsp (5 mL) pesto. Top each with 1/2 cup (125 mL) each roast beef and baby spinach and veg/rice mixture.

3

Roll up each tortilla tightly; cut each in half on diagonal to serve.

4

Roasted Ratatouille: Prepare roasted veggies in advance, cooking at the same time as you make the roast beef if you like.

5

1. Combine 1 plum tomato (cored and quartered), 1 small zucchini (cut in 1/2 inch/12 mm slices), 1/4 Spanish onion (cut in wedges), 1/2 baby eggplant (cut in chunks), 1/2 EACH sweet red and yellow pepper (cut in chunks), 5 cremini mushrooms (quartered) and 2 cloves garlic (peeled) in a very large bowl. Stir in 1 tbsp (15 mL) prepared basil pesto, 1/2 tsp (2 mL) liquid honey and 6 pitted kalamata olives (optional); toss well to coat. Spread mixture on a jelly roll pan that has been lined with foil that is lightly coated with vegetable cooking spray.

6

2. Roast, uncovered, in 275°F (140°C) about 40 minutes.

7

3. Use a rubber spatula to scrape roasted vegetables from foil, transferring into large bowl. Stir in a splash of balsamic vinegar.

Ratatouille Veggie and Roast Beef Wrap
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