A simple recipe inspired by one in Deborah Madison’s Local Flavors. The original recipe calls for goat cheese and cilantro, which is delicious, but I’ve been loving it with white bean hummus — I just discovered this brand: Eat Well Embrace Life — and basil is nice, too. Use the recipe below as a guide. I am also still loving the soft corn tortillas that I can only find at Whole Foods. Trader Joe’s sells their own version, which is also good, but it’s not as thin or quite as delicious.
- 4 to 6 red bell peppers
- white bean hummus (or other) or goat cheese
- cilantro or basil
- lime wedges for serving
- To roast the peppers: Preheat oven to 550ºF. Line a sheet pan with parchment paper or a Silpat. Place peppers on pan, transfer to the oven, and roast for 30 minutes or until blistered nearly all over. Transfer peppers to a bowl, cover with plastic wrap, a bowl cover, or a damp tea towel — you want to create a sealed environment conducive to steaming. Let peppers steam for at least 20 minutes—if you wait longer, they’ll be easier to handle. When peppers are cool enough to handle, rub off their skins, remove stem, and discard seeds, saving any juices released. Transfer peppers to storage vessel, strain released juices over peppers, and store in fridge until ready to use.
- The wraps can be made in various ways. The key is to heat the tortillas first either in a dry skillet or, for a little more flavor, with a little bit of oil in the skillet. You can also use the toaster, microwave, grill, broiler, or oven. Once the tortilla is hot and pliable, spread it with hummus, then top it with the peppers, which you could tear into strips for easier eating. If you want to heat up the peppers, you could stick the pan under the broiler for a minute. Off the heat, sprinkle with herbs, then juice the limes over top.If you are using goat cheese, omit the hummus, then crumble the goat cheese over the peppers. If you are using the oven to cook a number of these, preheat it to 350ºF. Once the tortillas have been heated first (in skillet, toaster, etc.), lay them on a sheet pan, top as desired, then bake for 5 minutes, just enough for the goat cheese to soften or the hummus/peppers to warm up.
- Prep Time: 1 hours
- Cook Time: 5 minutes