Charlie's Wrap Sandwich
Submitted by beaucoder
Vegetarian wrap packed with sauteed sweet peppers, creamy goat cheese, sun-dried tomatoes, and peppery arugula finished with a splash of sherry vinegar. A fresh, no-cook-ahead lunch ready in minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThree colors of sweet bell pepper, sauteed until silky and hit with a splash of sherry vinegar. That’s the backbone of this wrap, and honestly, it could carry the whole thing on its own.
But then you spread on tangy goat cheese, scatter chopped sun-dried tomatoes for concentrated bursts of umami, and pile on fresh arugula dressed in vinegar for a peppery bite that wakes everything up.
Roll it tight, slice it on the diagonal, and you’ve got a lunch that looks like it came from a fancy cafe.
Served at room temperature, this wraps up beautifully in wax paper for picnics, lunchboxes, or desk lunches that’ll make your coworkers jealous.
Pro Tips
- Don’t rush the peppers. Let them cook low and slow until they’re completely soft and just starting to caramelize. That sweetness is everything.
- Warm the tortilla briefly before filling so it’s pliable and won’t crack when you roll.
- Add sliced grilled chicken or prosciutto if you want to turn this into a heartier meal.
Ingredients
Directions
- Heat 1 tablespoon of extra virgin olive oil in a hot skillet. Add 2 large sweet red pepper.
½ yellow red pepper, ½ orange pepper - seeded, cored, and cut in strips - saut? until soft.
Remove from the heat and sprinkle with ½ tablespoon of sherry vinegar.
Spread 2 tablespoons of goat cheese on the flour tortillas, or wraps. Scatter 1 tablespoon of chopped sun dried tomatoes on the wrap.
Divide the sautéed peppers on top of tortilla, making sure they are in the center of the tortilla.
- Toss 1 bunch of arugula lettuce (or any other variety of lettuce that you choose) with 2 tablespoons of vinegar.
Place tossed arugula in the center of tortilla.
Fold about an inch of the tortilla from top and bottom over the filling. Turn the wrap sideways and roll it up. Wrap in wax paper or tin foil.
Serve at room temperature.
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