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Wrap with bacon, roasted root vegetables, baby arugula, chipotle mayo, and cabbage slaw served with lentil quinoa salad.
Yield: 4 Servings
Glazed Roasted Root Vegetables
1 cup parsnips, peeled and cut into 1-inch pieces
1 cup rutabaga, peeled and cut into 1-inch pieces
1 cup carrots, peeled and cut into 1-inch pieces
1 cup turnips, peeled and cut into 1-inch pieces
1 Tablespoon butter
1 Tablespoon light brown sugar
½ teaspoon Kosher salt
1/8 teaspoon ground black pepper
1 teaspoon peeled and finely chopped ginger root
¼ cup water
1 ½ Tablespoons chopped Italian parsley
Lentil Quinoa Salad
1/3 cup lentils
Water for boiling
¾ cup low sodium vegetable stock
½ cup white quinoa
2 Tablespoons capers, drained
¼ cup diced red onion
1 Tablespoon chopped cilantro
1 Tablespoon chopped Italian parsley
2 Tablespoons olive oil
1 Tablespoon lemon juice
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
Crunchy Red Cabbage Slaw
2 ½ Tablespoons lemon juice
2 cups thinly sliced red cabbage
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 ½ Tablespoons chopped parsley
1 ½ Tablespoons canola oil
1 Tablespoon honey
Chipotle Mayonnaise
2 teaspoons lime juice
½ cup mayonnaise
2 teaspoons chopped cilantro
2 teaspoons finely chopped chipotle peppers in adobo sauce
Roasted Root Vegetable and Bacon Wrap
4 (12-inch) flour tortillas
8 slices bacon
2 cups baby arugula
Eggs, Gluten, Milk, Mustard, Soy, Wheat
Nutritional InformationTo Prepare Glazed Roasted Root Vegetables:
Steam the vegetables until they are halfway cooked. Drain vegetables and set them aside in a bowl. Combine butter, sugar, salt pepper, and ginger in a saucepan. Heat, occasionally mixing until sugar is dissolved. Pour butter mixture over vegetables and toss until evenly coated. Add coated vegetables and water to a baking dish. Roast in a preheated 375-degree Fahrenheit oven for 20 to 25 minutes, occasionally stirring until caramelized and liquid evaporates. Remove from heat and cool slightly before using.
To Prepare Lentil Quinoa Salad:
Cover lentils with water. Bring to a boil. Reduce heat, and simmer for 20 to 22 minutes or until lentils are tender. Drain any excess liquid. Cool slightly before using. Rinse quinoa thoroughly under cold running water. Combine quinoa with water in a pot. Bring to a boil, then cover with a tight-fitting lid. Reduce heat to low and simmer for 12 to 15 minutes or until grains are fluffy and water absorbs. Cover and place in refrigerator until ready to use. Cool slightly before using. In a mixing bowl, add all the ingredients. Toss well to combine. Cover, and place in the refrigerator until ready to use.
To Prepare Crunchy Red Cabbage Slaw:
In a bowl, combine all ingredients. Toss to coat evenly. Cover, and place in the refrigerator until ready to use.
To Prepare Chipotle Mayonnaise:
In a mixing bowl, combine all ingredients. Mix until well-blended. Cover, and place in the refrigerator until ready to use.
To Prepare Roasted Root Vegetable and Bacon Wrap:
Line a sheet tray with parchment paper. Arrange bacon on parchment paper. Do not overcrowd. Cook in a preheated 300-degree Fahrenheit convection oven (350-degree Fahrenheit standard oven) for 8 to 12 minutes or until crisp. Remove from pan. Allow to cool slightly at room temperature before using. Grill or warm tortilla until pliable. Evenly spread 2 Tablespoons of the chipotle mayo over the center of the tortilla. In order, place the following ingredients on top of mayo:
– 1/2 cup baby arugula
– 1/2 cup cabbage slaw
– 3/4 cup roasted root vegetables
– 2 bacon slices.
Tuck in the left and right sides of the tortilla over the filling. Roll to close burrito-style finishing with seam side down. Cut in half on a bias. Place on a serving plate. Enjoy immediately with a 1/2 cup of lentil quinoa salad!
