ANGELA YEE'S OVEN-ROASTED VEGGIE WRAP
Makes 2 servings
1 zucchini (cut into 1-inch cubes)
2 cloves garlic (minced)
1 red bell pepper
1 green bell pepper
6–8 oz. spinach
1 carrot (chopped)
Salt & pepper (to taste)
1 tbsp. (or however much you want) of Queen Majesty Jalapeño Tequila Lime Hot Sauce
1 tbsp. We Dat's Creole seasonings
2 whole-wheat wraps
1 tbsp. olive oil
1 tbsp. Jamaican curry powder
I preheat the oven to 350 degrees before I do anything else. Then I very lightly coat two wheat wraps with olive oil and leave them to rest on a baking sheet.
Once I've prepared and chopped all my vegetables, I lightly sauté them in a wok, blending the vegetables and sprinkle in seasonings and hot sauce. Be careful not to let the vegetables get soggy or burn!
Next, I transfer the vegetables to my wraps. You can either roll the vegetable into the wraps before putting them in the oven or place the vegetable on top of the wraps and leave them open-faced. From there, you just place your wraps on a baking sheet and cook them in the oven for 10 minutes.
After 10 minutes are up, remove your wraps from the oven, allow them time to cool, and enjoy!