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RECIPES

ANGELA YEE'S OVEN-ROASTED VEGGIE WRAP

Ingredients

Makes 2 Servings

1 zucchini (cut into one-inch cubes)

2 cloves of garlic (minced)

1 red bell pepper  

1 green bell pepper

6-8 oz of 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 of We Dat's Creole seasonings 

2 w wraps

1 Tbsp of olive oil

1 Tbsp of Jamaican curry powder

Instructions

I preheat the oven to 350 degrees before I do anything else. Then, I 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 on 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. 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!

 

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Make a spicy salad dressing INSIDE YOUR HOT SAUCE BOTTLE!

When you have just a few dabs left in the bottom of your hot sauce bottle, add these ingredients into the bottle and make a spicy salad dressing, OR you can make this recipe in another container and enjoy it that way. We love vinegar, so these are vinegar-forward, but you can modify the recipe to your taste. Combine, shake, and refrigerate. The oil may solidify in the fridge, so bring to room temp before using. Enjoy for up to two weeks. #QMHSspicysalad

 

 

JTL SALAD DRESSING
1-2 tbsp Queen Majesty Jalapeño Tequila & Lime Hot Sauce (or whatever is left in the bottle. More sauce = spicier dressing, of course)
1⁄4 cup of Apple Cider Vinegar
1⁄4 cup Extra Virgin Olive Oil
1 tbsp Lime Juice
1⁄2 tsp Minced Garlic
1⁄2 tsp Minced Cilantro
1⁄4 tsp Black Pepper
1⁄4 tsp Salt

 

 

SBG SALAD DRESSING
1-2 tbsp Queen Majesty Scotch Bonnet & Ginger Hot Sauce (or whatever is left in the bottle. More sauce = spicier dressing, of course)
1⁄4 cup Apple Cider Vinegar
1⁄4 cup Extra Virgin Olive Oil
1 tbsp Honey
1 tbsp Lemon Juice
1⁄8 tbsp Turmeric
1⁄4 tsp Black Pepper
1⁄4 tsp Salt

 

 

RHBC SALAD DRESSING
1-2 tbsp Queen Majesty Red Habanero & Black Coffee Hot Sauce
1⁄4 cup Apple Cider Vinegar
1⁄4 cup Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
1⁄2 tsp Fresh Thyme or Parsley
1⁄4 tsp Black Pepper
1⁄4 tsp Salt