Bean and Cream Cheese Wrap

Name: Bean and Cream Cheese Wrap
Yield: 1
Ingredients: 1 cup of cream cheese; 3 cups of ratatouille; 1 plate (or serving) of American-style chopped lettuce; 1 green tortilla (or fine parsley); Ratatouille; 2 tablespoons of olive oil; 1 medium onion in cubes; 2 cloves of garlic, minced; 1 red bell pepper in cubes; 2 tomatoes in cubes and seeds removed; 1 large eggplant in cubes; 1 small red bell pepper in cubes; Salt, oregano, and thyme to taste; 1 cup of chopped fresh parsley

1
1 cup of cream cheese
2
3 cups of ratatouille
3
1 plate (or serving) of American-style chopped lettuce
4
1 green tortilla (or fine parsley)
5
Ratatouille
6
2 tablespoons of olive oil
7
1 medium onion in cubes
8
2 cloves of garlic, minced
9
1 red bell pepper in cubes
10
2 tomatoes in cubes and seeds removed
11
1 large eggplant in cubes
12
1 small red bell pepper in cubes
13
Salt, oregano, and thyme to taste
14
1 cup of chopped fresh parsley

Ingredients

1
1 cup of cream cheese
2
3 cups of ratatouille
3
1 plate (or serving) of American-style chopped lettuce
4
1 green tortilla (or fine parsley)
5
Ratatouille
6
2 tablespoons of olive oil
7
1 medium onion in cubes
8
2 cloves of garlic, minced
9
1 red bell pepper in cubes
10
2 tomatoes in cubes and seeds removed
11
1 large eggplant in cubes
12
1 small red bell pepper in cubes
13
Salt, oregano, and thyme to taste
14
1 cup of chopped fresh parsley

Directions

1
To make the ratatouille, sauté the onion, garlic, and bell pepper in preheated olive oil
2
Add the tomato, eggplant, and red bell pepper
3
Season with salt and herbs and cook until the vegetables are slightly tender
4
Separate the 3 cups of ratatouille
5
Mix with the cream cheese and let it melt
6
Assemble the wrap: place the ratatouille with cream cheese and lettuce on a tortilla
7
Roll up, cut in half, and serve.