Brown Rice Veggie Wrap

Recipe: Brown Rice Veggie Wrap

Summary: This is not just a side dish – this is a meal in and of itself. Serve it with baked pita chips, some fruit salsa and enjoy.


  • 1 medium red or green bell pepper, diced
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 2 cups cooked brown rice
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1/4 cup chopped green onions
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 6 (8 inch) flour tortillas, warmed
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 3/4 cup salsa


  1. In a large nonstick skillet, saute the red pepper, mushrooms and garlic in oil until tender.
  2. Add the rice, beans, green onions, cumin, pepper and salt.
  3. Cook and stir for 4-6 minutes or until heated through.
  4. Spoon 3/4 cup onto each tortilla.
  5. Sprinkle with cheese; drizzle with salsa.
  6. Fold sides of tortilla over filling; serve immediately.

Cooking time (duration): 20

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat

Meal type: lunch and/or dinner

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