Name: Vegetable Wrap with Queso Fresco
Cook time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; ½ white onion, chopped; 1 garlic clove, minced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; ½ cup chopped baby portobello mushrooms; 1 tablespoon soy sauce; 1 small cucumber, sliced thin; 1 (8-inch) Olé Xtreme Wellness Fat Free Flour Tortilla, warmed according to directions; 2 slices Olé Queso Fresco Crumbling Cheese; ¼ cup cilantro, chopped; Salt and pepper to taste

Ingredients

Scale

2 tablespoons olive oil
½ white onion, chopped
1 garlic clove, minced
1 small red bell pepper, diced
1 small green bell pepper, diced
½ cup chopped baby portobello mushrooms
1 tablespoon soy sauce
1 small cucumber, sliced thin
1 (8-inch) Olé Xtreme Wellness Fat Free Flour Tortilla, warmed according to directions
2 slices Olé Queso Fresco Crumbling Cheese
¼ cup cilantro, chopped
Salt and pepper to taste

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Instructions

In a medium skillet, over medium heat, add oil. When oil is hot, add onion, garlic, and peppers and sauté until golden brown.
Add mushrooms and soy sauce and continue to cook until mushrooms begin to soften.
Add cucumber slices, cover and remove from heat.
Lay warmed tortilla flat. Fill center with vegetable mixture, layer cheese on top, roll, and top with cilantro. Season with salt and pepper. Serve immediately.