 | | Directions |
- Preheat a grill to medium.
- Spray the grill pan or stir fry rack with a non-stick cooking spray.
- Place on grill to heat it up.
- Place all of the vegetables except the red pepper into a shallow dish.
- Pour the chipotle dressing over the vegetables and allow them to marinate for 20-30 minutes. Toss to combine.
- Cut red pepper in half, remove the seeds and sprinkle with olive oil. Place on the grill skin side down.
- Pour the vegetables with the dressing into the grill pan.
- Close the lid and allow them to saute for approximately 5 minutes, open lid and stir the vegetables and continue to grill until crisp tender, approximately 10 more minutes. Remove from the grill.
- When the red pepper skin is charred, remove it from the grill to a cutting board to allow to cool. Peel away the burned outer skin and then slice the roasted pepper into julienne strips.
- Place the tortillas on the grill just to heat through, approximately 30 seconds on each side.
- Place a small amount of the vegetables with 4 spears of asparagus and the julienned red peppers onto a warmed tortilla.
- Roll them up and enjoy.
- ** To make the chipotle dressing, mix all dressing ingredients together in a medium mixing bowl. Whisk until competely combined. To make the chipotle puree, place on can of chipotle peppers in adobo sauce in a blender of food processor. Pulse until pureed. Refrigerate any unused portions for up to one week or freeze for later use.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: shallow dish, grill pan
Servings: 4
|  | | Ingredients | | | |
| - | | 8 ounces baby bella mushrooms - sliced |
| - | | 1 onion - cut into rings |
| - | | 1 bunch asparagus - trimmed |
| - | | 1 red bell pepper |
| - | | olive oil to sprinkle over red pepper |
| - | | grated cheese, sour cream, salsa, etc for condiments |
| - | | CHIPOTLE DRESSING: |
| - | | 1 tablespoon yellow onion - diced |
| - | | 2 cloves garlic - minced |
| - | | 2 tablespoons Dijon mustard |
| - | | 1/4 teaspoon cumin |
| - | | 1/4 cup tomato - diced |
| - | | 2 tablespoons cilantro - chopped |
| - | | 2/3 cup rice vinegar |
| - | | pepper - to taste |
| - | | 1 teaspoon salt |
| - | | 2 tablespoons honey |
| - | | 1/2 cup olive oil |
| - | | 2 tablespoons chipotle puree - see instructions |
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