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an all vegetable saute for wraps with escarole green and red peppers mushrooms and garlic on a wrap served on brown plate

Mixed Vegetable Sauté for Wraps

Claudia
An interesting mix of escarole, red and cubanelle peppers, mushrooms, garlic and scallions. Hearty enough to fill a wrap and your belly.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course, meatless meal, Side Dish
Cuisine American, Mediterranean
Servings 4
Calories 41 kcal

Ingredients
  

  • 2 cubanelle peppers
  • 1 red pepper
  • 8 ounces mushrooms usually one small package
  • 1 bunch scallions also called green onions
  • 3 cloves fresh garlic
  • 1 head escarole
  • 1 teaspoon salt
  • wraps of your choice

Instructions
 

Prepare Ingredients

  • Chop the vegetables.

Cooking Instructions

  • Add enough olive oil to a large skillet to cover the bottom.
  • Add the chopped cubanelle and red peppers, scallions, garlic and salt to the skillet and cook on medium high, stirring frequently.
  • When the peppers begin to get tender, add the mushrooms and cook another 2-3 minutes.
  • Finally, add as much of the escarole as you can fit in the skillet and continue stirring on medium high heat, As soon as there is room in the skillet, add the rest of the escarole and cook until all the water has steamed out.
  • Roll up the vegetables in your favorite wrap.

Notes

Nutritional values do not include the wraps. That information will be available on the package you buy.
Ricky uses escarole in this recipe, but you can use any leafy green that you like. 

Nutrition

Calories: 41kcalCarbohydrates: 8gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 611mgPotassium: 614mgFiber: 5gSugar: 3gVitamin A: 3431IUVitamin C: 48mgCalcium: 67mgIron: 1mg
Keyword all vegetable saute, cooking with escarole, easy dinners, economical meals, meatless meal, vitamin rich meals, wrap filling with no meat
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