Asian Grilled Vegetable Wraps
***Marinade***
1/2 cup soy sauce
1/2 cup white rice vinegar
¼ cup canola oil
¼ cup mirin
2 cloves garlic, minced
1 dash ground white pepper
***Filling***
4 small yellow summer squash, cut into 2-inch-long by 1/4-inch-wide julienne strips
16 large white mushrooms, cut into 1/4-inch-thick slices
3 red bell pepper, cut into 2-inch-long by 1/2-inch-wide strips
1 red onion, cut into 1/4-inch-thick slices
***Wraps***
2 plain flour tortillas (10-inch size)
1/3 cup hoisin sauce
4 cups cooked rice, preferably basmati or jasmine
Directions:
1/2 cup soy sauce
1/2 cup white rice vinegar
¼ cup canola oil
¼ cup mirin
2 cloves garlic, minced
1 dash ground white pepper
***Filling***
4 small yellow summer squash, cut into 2-inch-long by 1/4-inch-wide julienne strips
16 large white mushrooms, cut into 1/4-inch-thick slices
3 red bell pepper, cut into 2-inch-long by 1/2-inch-wide strips
1 red onion, cut into 1/4-inch-thick slices
***Wraps***
2 plain flour tortillas (10-inch size)
1/3 cup hoisin sauce
4 cups cooked rice, preferably basmati or jasmine
Directions:
- To make the marinade, whisk together all of the ingredients in a shallow bowl.
- Add the sandwich filling ingredients to the marinade and toss. Cover or transfer to a zip-top plastic bag and refrigerate for at least 1 hour or for up to 8 hours.
- To roast the vegetables, adjust the oven broiler rack to about 4 to 5 inches from the heating element; preheat the broiler.
- Use a slotted spoon to strain the vegetables and to transfer them to a lightly oiled jelly-roll pan; discard the remaining marinade.
- Broil the vegetables, stirring occasionally, for about 10 to 12 minutes, or until tender and lightly browned. Set aside to cool.
- Place the tortillas between moistened paper towels, wrap in aluminum foil and bake at 350 for approx 10 minutes, or until they are warm and soft.
- Cover the tortillas on a plate to keep warm.
- To assemble each sandwich, spread 1 tablespoon of the sauce horizontally across the bottom half of the tortilla, so that the sauce is about 1 inch from the sides. Top with 1/4 cup of the rice and half of the vegetables.
- Fold the right and left sides of the tortilla inward toward the center and over the filling; next fold the bottom edge upward toward the center and then firmly roll the tortilla away from you until it completely wraps the filling.
- Serve immediately at room temperature.
- If you prefer, heat the wraps: Wrap in aluminum foil and heat in a 350 degree oven for about 10 minutes. Or wrap in paper towels and heat in the microwave on high for about 2 minutes. It's best to serve the wraps whole to contain the juicy contents.