Grilled Veggie Wraps
Veggie grilled wraps are delicious, easy to make, and great for meal planning. The vegetables are roasted in the air fryer and filled in the tortilla to make rolls. The wraps are then grilled until golden brown. Check out this vegan recipe to make veggie grilled wraps.
Equipment
- 1 Pressure cooker for cooking veggies
- 1 Skillet for toasting tortillas
- 1 Bowl for mixing vegetables
Ingredients
Main ingredients
- 2 bell peppers assorted colors, sliced
- 0.5 cup onion sliced thin
- 1 zucchini diced
- 2 stalks celery for crisp snap
- 1 cup mushrooms sliced
- 1 cup fresh spinach leaves
- 0.5 teaspoon garlic powder to taste
- 2 tablespoons oil for cooking
- 1 teaspoon salt to taste
- 0.25 teaspoon black pepper to taste
- 6 tortillas ready for wrapping
- 1 tablespoon butter for coating tortillas
Instructions
Method
- Start by prepping your veggies. Slice the bell peppers and onions, dice the zucchini, and chop the celery so every bite is just right.
- Grab a big bowl and toss in all the veggies. Sprinkle that garlic powder, salt, pepper, and dribble the oil all over. Give it a good mix so every piece is slicked.
- Now, set up your pressure cooker with the veggies inside. Lock the lid on tight with the sealing ring in place. You know the deal - no leaks, no steam escapes except from the valve hiss.
- Set the cooker on high pressure for about 5 minutes. When time's up, you gotta choose natural release. It lets the flavors settle deep and veggies soften just right without going mushy.
- Once pressure’s gone, open that lid carefully. You catch those steam curls drifting up? That’s your cue that good food’s ready. At this point, your veggies should be tender but still hold their shape.
- For the tortillas, heat a skillet and coat each one with butter. Toast 'em up until golden and warm. Then fill each with your perfectly cooked veggies, wrap ‘em up and get ready to enjoy your creation.
Notes
Serve warm as a light meal or snack.