Onion, Pepper, and Goat Cheese in Spinach Wrap

You can find the spinach wraps in the tortilla section of the supermarket.  Try mixing the goat cheese with fresh herbs or pesto for a great base to this wrap.   

 

Makes 4 wraps

 

 

Ingredients

 

2 Vidalia, other super-sweet onion such as Texas Sweet, or white onions, peeled and cut into 1/2-inch slices
1/4 cup olive oil
Four 12-inch spinach wraps or flour tortillas
6 ounces proscuiutto or deli smoked ham, very thinly sliced (optional)
4 ounces fresh soft goat cheese, such as Montrachet
2 red peppers, quartered and seeded, roasted and peeled
About 1 teaspoon balsamic vinegar
Salt and freshly ground pepper, to taste
1/4 cup fresh basil leaves, washed and well dried

Directions

Preheat the oven to 450° F.  Brush the onion slices with oil and arrange them in one layer on a baking sheet lined with foil.  Roast the onion slices in the hot oven, turning once with a spatula, until well browned, about 12 to 14 minutes.  (This step can be done the evening before, the onions cooled, covered with foil and refrigerated.)  Spread the wraps on a working surface.  If using prosciutto, divide it among the wraps, covering most of the surface.  Spread each with 1/4 of the cheese.  Divide peppers and onions among wraps.  Drizzle each with a few drops of balsamic vinegar and season with salt and pepper. Arrange basil leaves randomly over all.  Roll up wraps, cut off the ends, and then cut the roll on the bias into halves or thirds.  Arrange the sandwich pieces on a platter and serve.

 

 

 

TIP:
When buying fresh basil, make sure the leaves are unblemished and have an intense aroma. To keep it fresh for about a week, take the basil out of the plastic and trim the bottom of the stems. Immerse the stems in a small glass, then pour cold water into the glass only to the top of the stems. Loosely cover the basil with plastic wrap or a plastic bag and store in the refrigerator until ready to use.    » more
 
Recipe by Jennifer Bushman, Kitchen Coach™ founder of Nothing to It! Culinary Center in Reno, NV, and author of “Weeknight Cooking: Inspiration, Know-how, and Simple Recipes for Busy Cooks” by Wiley Publishing, Inc.    » more
 
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