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Mesclun Wrap (gluten-free)
<p>While trying to eat gluten-free for a while, I discovered Brown Rice Tortillas (<em>Food for Life</em>, at the co-op type stores) and have been playing with them a bit. I have come to learn that I like them <span class="caps">MORE</span> than flour tortillas for wraps. And now that it is mesclun season (that’s “salad mix” to you and me), I have partaken in the following recipe for lunch just about every day I am home.</p>Source: Spontaneous creation (Entered by Lara Rasmussen Anderson)
Serves: You choose.
Step by Step Instructions
- Preheat oven 400F. Place tortilla on baking sheet, sprinkle single layer of Daiya shredded cheeze and then lightly sprinkle with garlic powder. Bake 8-10min. (This is key; I have tried microwave too and it is a complete failure. Baking it is.)
- Remove from oven, pile a huge pile of mesclun on the tortilla, drizzle with salad dressing, fold over and *hang on!* (The more mesclun you can cram in the better, but you won't be able to put it down or everything will fall apart!)
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