Makes 4 servings.


  • 3 ½ oz boil-in-bag long-grain rice
  • Grilled vegetables
  • ¼ C chopped fresh Italian parsley
  • 1 C shredded Jarlsberg or Swiss cheese, optional
  • 4 large flour or corn tortillas


  1. Preheat oven to 350 degrees Fahrenheit and prepare rice according to package directions.
  2. Toss vegetables with parsley in medium bowl.

For each wrap:

  1. Place ½ C rice in middle of each tortilla.
  2. Top with 1 C vegetable mixture, then ¼ C cheese.
  3. Fold in at top and bottom, then roll up sides.
  4. Wrap each in foil and bake 15 minutes, or until warmed through.

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