Italian Grilled Tortilla Wrap
with marinara / Caesar broccoli
This tasty, pan-grilled wrap is filled with zesty Italian flavors and is so much fun to make. We like to think of it as a pizza-dilla!
Smarts: Other fillings such as artichoke hearts or sliced olives would be delicious in these, too, so feel free to sub in your favorites (just make sure to drain or cook off any liquid first.)
Ingredients
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Oregano, dried - 1 tsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Vinegar, red or white wine - 1 tsp
- Sugar - 1/2 tsp
- Broccoli - 1 1/2 lbs , florets
- Garlic - 1 clove , chopped
- Miso - 1 Tbsp
- Mayonnaise - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Lemon juice - 1 Tbsp
- Soy sauce, low-sodium - 1 tsp
- Oil, olive - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Pine nuts - 2 Tbsp (sub any type of chopped nuts)
- Oil, cooking - 1 Tbsp
- Baby spinach - 8 oz
- Red peppers, roasted - 1/3 cup , drained and sliced (from a jar of roasted red peppers, look for pre-sliced to save time)
- Pepperoncini - 1/3 cup , drained and sliced (look for pre-sliced to save time; sub olives)
- Italian seasoning - 1 tsp
- Garlic powder - 1/4 tsp
- Tortillas, burrito-sized - 4
- Cheese, provolone - 6 slices
- Butter - 3 Tbsp
Prep
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Broccoli / Garlic (both portions) - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make marinara sauce - Heat a saucepan with cooking oil (portion for marinara) over medium heat. Add garlic (portion for marinara) to heated oil and saute for 1 minute. Stir in tomato paste and oregano. Add crushed tomatoes, vinegar, and sugar. Simmer for 2 to 3 minutes to let flavors come together. Taste and season with some salt or some more sugar if you’d like it a bit sweeter. (Can be done up to 5 days ahead)
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Make Caesar dressing - Combine garlic (portion for broccoli), miso, mayonnaise, mustard, lemon juice, and soy sauce. Add olive oil (portion for broccoli) while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
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Cook filling - Heat a large, nonstick skillet with cooking oil (portion for wraps) over medium heat. Add spinach with a pinch of salt and saute until it begins to wilt and collapse. Fold in roasted peppers, pepperoncinis, Italian seasoning, and garlic powder and continue to saute until spinach is wilted and any liquid has evaporated, ~ 3 minutes. Taste and season with some salt and pepper.
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Assemble wraps - Place tortillas in a stack on a cutting board. Slice through the tortillas from the center all the way through the edge closest to you. Divide cheese evenly across the bottom half of each tortilla. Spread spinach and pepper filling in an even layer across the top half of each tortilla. Wrap up the tortilla by folding the first quarter over the second and then continuing all the way around until the tortilla forms a triangle. (Check out this video to see how it’s done.) Continue until all of the tortillas are filled and folded.
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Make
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Heat oven to 400F / 204C and set out a sheet pan.
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Toss broccoli with cooking oil (portion for broccoli) and spread out onto the sheet pan. Roast until tender and golden brown in spots, 15 to 18 minutes.
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While broccoli roasts, wipe out the skillet you used to cook the filling. Place the skillet over medium heat and add butter (if working in batches, add some butter before each batch). Sear tortilla wraps in melted butter until the outsides are crisp and golden and the cheese is melted, 3 to 5 minutes per side. Continue until all wraps have been cooked.
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If marinara sauce was made ahead of time, warm it in the microwave.
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When broccoli is done roasting, toss it with Caesar dressing and top with pine nuts.
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Serve tortilla wraps with Caesar broccoli on the side and marinara for dipping the wraps. Enjoy!
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