How To make Hearty Garden Wraps
2 tablespoons butter
3 cups coleslaw mix
1 cup mushrooms
sliced thin
1/4 cup onion :
chopped
1/2 teaspoon garlic minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
9 ounces cheddar cheese :
1/2" cubes
1 cup cooked rice
4 flour tortillas (10 inch) -- warmed
1. In 10 inch skillet, melt butter until sizzling; stir in coleslaw mix, mushrooms, onion, garlic, salt and red pepper flakes. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (3 to 4 minutes). Remove from heat. Stir in cheese and rice. 2. Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate. 3. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. TIP: 4 ounces (1 cup) coarsely chopped roast beef or corned beef can be added. Divide among 5 tortillas. Makes 4 sandwiches. Each sandwich: 560 cal; 31g fat). Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes.
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Many people describe their diets as meat and potatoes. If that's someone you know, then this vegan garlic butter chicken and potatoes recipe is right up their alley for showing them they can have the same things when vegan!
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00:00 How to Make Vegan Garlic Butter Chicken
00:12 What are Soy Curls
0:32 How to make a soy curl marinade
2:16 how to deglaze your skillet
2:45 Vegan Garlic Butter Chicken Finished
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