Page 181 - CMC Recipe Book
P. 181
Method
Cook rice as per manufacturer’s instructions - cool under running cold water, drain and set aside.
Wash and slice all of the vegetables and place on baking sheets.
Mix the garlic puree with the olive oil and coat the vegetables. Season.
Roast in the oven until cooked - cool and add to the rice.
Divide the rice and vegetables between the wraps and roll up. Place in a baking tin.
Brush with tomato sauce and sprinkle over grated cheese.
Bake in the oven until a core temperature of 75°C is reached and golden brown. Gas 4/180°C
