Roasted Red Pepper and Tomato Wrap

This may seem like a really simple wrap, and to be truthful it is, but the flavors really pop in your mouth, providing quite a surprisingly delightful little sandwich. I actually made these a while ago. I had just completed a 7 day juice fast and needed something light and healthy to start bringing me off of it. If you’ve ever been on a juice fast then you know it can be killer to come off it and you have to be careful. It has to be healthy, full of veggies, and low in fats and sugars. This wrap was perfect. I had some delicious little heirloom tomatoes from Trader Joe’s which made it truly sing. Tomatoes are just losing their flavors today with all this hybrid business. It takes a good heirloom to get that strong tomato flavor that I love. Combine that with roasted red peppers and balsamic? Magical. I particularly like wraps with a cooked element. It gives it that extra boost that makes it more than a salad wrapped up in a tortilla.  

Ingredients

2 red peppers
1 tablespoon olive oil

1 small vidalia onion, diced

1/2 cup balsamic vinegar

4 large tortilla wraps

2 cups diced fresh tomatoes

4 cups spinach

Instructions

1. Roast off your red peppers in the oven by placing the rinsed peppers onto a baking sheet and into the oven under the broiler. Broil until the skin begins to burst and brown, then flip over and repeat until the whole thing is blistering. It should take 7-10 minutes. Remove from oven and put in a plastic bag for 20-30 minutes.

2. In a small skillet, heat the olive oil over medium-high heat. Add in the onions and saute for about 5 minutes. Add in the balsamic vinegar and bring to a simmer. Reduce heat to medium and let simmer until the sauce reduces to the point that it’s just a heaping pile of tasty balsamic glazed onions. This will take 10-15 minutes.

3. Remove your red peppers from the bag and remove the skins, seeds, and hull. The skins should come right off. Cut your red peppers into a large dice for easy eating.

4. Create your wraps by topping your tortilla with about 1/2 cup diced tomatoes, 1/2 a red pepper, 1 cup of spinach, and a few large spoonfuls of the onion mixture. Roll up and enjoy!

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