Greek Roasted Red Pepper Wrap

 

Red Pepper Sauce

Video taken from the channel: Green Healthy Cooking


 

Easy Roasted Red Pepper Pasta (5 Ingredients + Vegan)

Video taken from the channel: Caitlin Shoemaker


 

Roasted Red Pepper and Feta Dip aka “Htipiti” (Gluten-free, Keto, Primal)

Video taken from the channel: Tasty Yummies


 

Roasted Peppers Recipe / How to Make Roasted Peppers Laura Vitale “Laura In The Kitchen” Episode 8

Video taken from the channel: Laura in the Kitchen


 

easy ROASTED RED PEPPERS marinated ITALIAN STYLE

Video taken from the channel: NOT ANOTHER COOKING SHOW


 

Greek Roasted Red Pepper and Feta Cheese Dip (Htipiti) Chili Pepper Madness

Video taken from the channel: Chili Pepper Madness


 

HTIPITI | GREEK ROASTED RED PEPPER & FETA CHEESE DIP | WHIPPED FETA SPREAD

Video taken from the channel: Ken Panagopoulos


Make the meatballs by combining the lamb, garlic and oregano; shape into 8 evenly portioned meatballs. Cook in a skillet over medium heat until browned on all sides and cooked through, about 8 minutes. Set aside to assemble wraps. Spread 1 Tablespoon hummus onto each lettuce leaf, top with 1 Tablespoon peppers and then top with 4 meatballs.

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. To assemble the wrap, spread the hummus down the middle third of the tortilla.

Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment.

Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be. Another busy weekend behind me and I couldn’t be looking forward to next week anymore than I am!

My little girl will be out of school and done with her dance for this season; giving me a much needed little break. With the last few days, weeks, and months all blurring together, I needed some. red pepper, turkey breast, flour tortillas, dried oregano, fat-free mayonnaise and 2 more Roasted Veggie Mediterranean Wrap with Sabra Garlic Herb Spread FitLiving Eats herb, olive oil, pesto, wheat, olive oil, kale, eggplant, pepper and 5. Preheat the oven to 500 degrees. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers.

Heat a pan to medium high heat then cut the cheese into thick slices. Brush both sides with a bit of olive oil, and grill in the pan for about 3 – 4 minutes per side. Crispy on the outside, creamy on the inside!

Another nice thing about the roasted red pepper & halloumi wrap is how easy it. It’s made with a Greek yogurt + roasted red pepper + goat cheese base. Add in some citrus and spices and you’ve got yourself a creamy dip perfectly paired with crackers of bread. HIGH PROTEIN BABY. 10g per serving!

5 from 1 reviews. This Greek roasted red pepper wrap is made simply by rolling up roasted red pepper, spinach, cucumber, goat cheese, feta, olives and green onions together. Quick Healthy Lunch Healthy Wraps Healthy Snacks Healthy Recipes Vegetarian Recipes Under 400 Calories Meals Under 400 Calories 400 Calorie Meals Healthy Eating Hummus Wrap.

List of related literature:

Cover dish with: oil and lemon juice, /2 teaspoon salt, Each serving: About 420 calories, plastic wrap and refrigerate, turning and /4 teaspoon pepper.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

This wrap is neither fancy nor sweet, or time-intensive, but I love the two iterations of red peppers— roasted in the hummus and bright and crisp as a meaty vegetable layer.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

1 Hass avocado 6 ounces Greek feta cheese 1 roasted red bell pepper (about 4 ounces) 2 tablespoons extra-virgin olive oil 1 or 2 garlic cloves, peeled Cut the avocado in half lengthwise.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Spread each round with about 3 tablespoons of the red pepper puree, then sprinkle with 1 tablespoon Parmesan and 1/2 teaspoons oregano.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

Place the fennel in the baking dish, season with salt and pepper, and drizzle with the olive oil.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

In a small bowl, combine the Greek seasoning, black pepper, and red pepper.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

2 In a small mixing bowl or glass measuring cup, combine the olive oil, honey, mint and parsley, lemon juice, lemon peel, garlic, ginger, cumin, red pepper flakes, cayenne pepper, and salt and black pepper.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Remove from the heat and add the olives and feta cheese, then sprinkle parsley on top and season with black pepper and lemon juice to taste.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Combine 1/2 cup plain yogurt (Greek yogurt gives an extra tang), 1 roughly chopped small onion, 1 seeded and finely chopped small jalapeño pepper, and 1 cup fresh mint or lemon balm leaves in a food processor fitted with the metal blade.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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37 comments

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  • Lets first show you how to roast red peppers!
    Get some peppers!
    Roast them!
    Now we will marinate them!
    Marinate them!
    Voila!

  • My mother does that with aubergines, and peels the charred skin off. Oulp flesh and cook further with onions and or whatever else, one can imagine. Yummy!
    Thanks Laura. Nice vid.
    ps: you look just as lovely three years ago:-)

  • i’m going through your recipes, wow, this was 2010!!!  you’re practically a pioneer…..you are so sweet, look and remind me of my daughter….we’re in pa now but are from jersey….thanks for these really tasty recipes…God bless you.

  • You could dampen the board again and put a lot of weight on top evenly to flatten it back out again. Or take it to a shop to have the cut it back a little to level back out if the board cost a lot.

  • May have to try this. I love This Red Bell Peppers. Sometimes you don’t want tomatoes and some people are sensitive to them too. That looks really good.

  • Omg I randomly chose to make this (the recipe from your blog specifically) for myself for Valentine’s day haha! I had to stop myself from eating pasta all week in preparation ^^ pasta is my one true love <3

  • I am really sorry, that I am a man. I think it is pretty normal, for a man like me, to make a compliment like this. Y’ know what? I got 12 likes on this, so…

  • I put mine in the stove just rub some olive oil all over the red peppers then take a cookie sheet pan put some parchment oven paper and the peppers set stove to approx 400 degrees and cook till all sides are allittle black then peel them into thin slices add your salt, garlic,olive oil and enjoy

  • Thank you for sharing. I’m definitely burning those on my stove next time. And do the paper bag tric 😉 Fun to see you in these early episodes ♡

  • I’m interested as to where the term ‘broiler’ came from we call it a grill in the UK. A US grill is a BBQ in the UK not that we ever get to use one with our weather. Apart from the last few weeks when it’s been 35C:(

  • Just made this. Needed a refresher. I pretty much used the same ingredients (eye-balled it), except I used red bell peppers. Boiled for 10 minutes, then roasted them in olive oil, put all the ingredients (except feta) in a mason jar and let it marinate for a few hours, then processed. Simple and delicious.

  • Γεια σου Κυριάκος
    Thanks for your lovely recipe
    Looks very nice �� just in time for the holidays
    Regards and greetings from Australia ����
    Betty������������������

  • Hello Laura: I am so glad to have found your series of videos. All the things Nonna cooked but I did not get the chance to learn from her. Just have a need to embrace Italian cooking. Thank you.

  • i like that you call it building a sandwich. its true. there is a right and wrong way to build a sandwich. it really does make a difference even with cold cuts, when they arent in the right order or thickness.

  • hi caitlin! im in japan now, living here for a while, missing my family home’s kitchen appliances..! but this roasted red pepper recipe is totally doable for me now in the little japanese toaster oven, i bet it will work! thank you, have a wonderful day!

  • Thanks so much I’ve learned so much from this show. Quick question, how long do the roasted red peppers and pickled onions stay good for when refrigerated?

  • While your making that sandwich why don’t you make pippi, patate e melanzane? That and some bread to mop it up with is the best. Surprised no one ever makes it

  • I agree with you on the artistry of sandwich making. The other day I figured out how to make the best constructed hamburger that doesn’t fall to pieces after the first bite. And on burgers I like crispy iceberg lettuce leaves, not shredded lettuce. A well constructed hamburger has got to be like a well made taco with all the flavors and textures coming together to make one perfect bite.
    I take the bun put ketchup on it and a few squirts of mustard. Then I put the burger on the flatter side of the bun, first topping pickle slices. Because they tend to even out the bumpy aspects of a burger giving you a flatter surface. Then the sliced onion, then tomato, then the lettuce. Then the top of the bun. Now here’s the trick. The burger at this point is on the plate. When you pick it up, do it so that the rounder fatter top of the bun is on the bottom. That way any juices that would besot the flatter part of the bun is soaked up by the rounder fatter top part of the bun. That’s my method and I stand by that.
    You need to invest in one of those rotisserie roasting baskets. You can do peppers and chilis in them. Those peppers should have been black all over. it should look like black lacquer. But I live in Arizona.

  • Con esta receta me inscribi con esta receta te digo buenos dias!!! para todo que entiendo poco ingles eres muy clara y agradable y explicas muy bien… me voy a receta de guacamole estoy contenta de haberte encontrado, gracias!!!!

  • DO NOT RINSE THE PEPPERS OFF!!!!!!!!!!! They don’t taste nearly as good and a little bit of seeds or black stuff is fine. Do not rinse the peppers off, I have made the mistake.

  • You can not eat the skin of any pepper.that skin is hard to digest.it takes a long time for even the acid from the stomach to pass thru so no you can not ear the skin

  • If you could show us how to fry eggplant with as little oil as possible… Like for a sabich or something… That would be amazing!

  • If you’re going to cook let’s say at least 4 5 times a week for the rest of your life ( that is what adults do) you NEED knife skills.

  • My grandmother used to make these in summer, just about this time, when the garden was flush with peppers. “Only the red ones” he would say. The green peppers when into other dishes, all great.

  • “You can go ahead and serve it up on a plate, in a bowl… a cup would be untraditional but you can go there if you want to” lol thanks for the laugh!

  • Love the marinated peppers. I’d love to see you make eggplant in olive oil (melanzane sott’olio). I’ve tried and it has not turned out as well as I’d like.

  • From what I’ve seen the “don’t need knife skills” thing isn’t saying literally no skills needed, but rather that the advanced and sometimes flashy techniques that make rounds just aren’t necessary for most home cooks, and we can just stick to the basics.

    I know I can do the stuff I’ve seen you do in your videos and most I watch here, and if there’s one extra thing I’d add to my knife repertoire it would be the ability to julienne more effectively.

  • I’m wondering if we could just mince or crush the garlic instead of slicing it thin, wouldn’t that produce the same result in releasing flavor into the oil and marinade?

  • Do the peppers keep for a long time in the pantry or fridge? I would love to make a big batch and have them ready to use at a moment’s notice! LOVE your vids btw!

  • The seeds are healthy if they’re eaten raw. When vitamin C was discovered by Szentgyörgyi Albert, he extracted it from paprika seeds.

  • Ken. Was it only 40 grams or 400 grams? I used 1/2 pound of Feta, some extra garlic and crushed red pepper flakes (Boukovo) and this stuff was awesome! It’s setting up in the fridge, waiting for my Italian honey to get home. She loves Greek food better than anything. Thanks again for another winner!

  • Yes, bottled lemon juice really is shit-ha,ha! Using old lemons is just as bad. I made the mistake of using old lemons a few times on dip recipes and it ruined them, leaves a terrible tart taste. If the skin on the lemons looks old, then the juice inside isn’t fresh and not worth using. Just something I noticed. ��

  • Excellent version. I add some sour cream but no tomatoes. Maybe a couple of drops of Hot sauce. But yours looks awesome. Gonna try it and let you know.

  • My Roasted pepper recipe was based on this recipe. But I changed a bit the ingredients and also used the cold water to wash the pepper ;p. But it was still good and delicious!!!

  • Great recipe for a Christmas potluck. Thank you for including the recipe with measurements, it’s a real timesaver.
    I print-screen your recipes and save them in my phone. BTW, you left out Olive oil, I will have to remember to add it into my copy. Love all your videos!

  • My Grandmother & My Mom use to stick a fork into them & Hold them over the Stove flame, then into a Brown paper Bag Delicious, thanks for sharing Laura

  • if you have a glass top stove you can you a flat skillet like the ones you do pancakes on and roast them there… It works for me..