CURRY FLURRY WRAPS
Serves 10
Ingredients:
1 T. olive oil (0.1 oz.)
3/4 cup yellow onion (4 oz.)
Curry Spice Blend
1 cup whipping cream
2 baby red potatoes, roughly chopped (10 oz.)
2 Roma tomatoes (9 oz.)
2 cups broccoli florets (4 oz.)
2 medium carrots, peeled and sliced (8 oz.)
1 cup cauliflower florets (4 oz.)
10 Mission® Wheat or Garlic Herb Wraps
5 cups cooked basmati rice (36 oz.)
Heat oil in a large skillet over medium heat. Add onion
and cook until tender, about 5 minutes. Add spice blend
and stir until fragrant, about 1 minute. Add cream and
bring to a boil. Add potatoes and tomatoes. Cover and
simmer until potatoes are almost fork tender, about
12 minutes. Add broccoli, carrots and cauliflower. Cover
and simmer until tender, stirring occasionally, about
5 minutes. Season to taste with salt and pepper.
Divide rice among heated wraps. Top with curry
vegetables. Fold in the sides of the wrap, then fold
forward. Serve.
Curry Spice Blend
3 tsp. curry powder
2 tsp. ground cumin
2 tsp. turmeric
1/2 tsp. thyme leaves
3/4 tsp. salt
1/4 tsp. pepper
Combine all ingredients.
B-man 