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Recipe by Marc Chartrand Serves 4 |
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| 4 | Tortilla wraps | ||
| 2 Tbsp | Basil Flavoured Walnut Oil | ||
| 1 Tbsp | Balsamic Vinegar (Modena) | ||
| 4 tsp | Roasted Red Pepper Sauce | ||
| 4 tsp | Pesto Sauce | ||
| 1 | Red onion, sliced thinly | ||
| 8 oz | Mushrooms, sliced thinly | ||
| 1/2 | Red pepper, sliced thinly | ||
| 1/2 | Yellow pepper, sliced thinly | ||
| 1/2 | Orange pepper, sliced thinly | ||
| To taste | Salt and pepper | ||
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| 1. Heat pan over med high heat, add Basil Flavoured Walnut Oil and onions with a dash of salt and cook for 3-4 minutes until softened, stirring regularly. 2. Add mushrooms and saute until softened; about 3-4 minutes; 3. Add a good crack of pepper and toss in the rest of the peppers and cook until soft but still somewhat crunchy, 2-3 minutes. Deglaze pan with Balsamic Vinegar. 4. Add the Pesto Sauce and Roasted Red Pepper Sauce and toss all items to coat; taste and add salt and pepper if necessary. To serve: Place mixture into each wrap and serve with mixed green salad. |
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