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French Wrap

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Roasted garlic has a smoky, muted, full-bodied flavor and makes this wrap especially rich and wholesome. Drizzle with pistachio oil for a more sophisticated taste. Serves two.

Roasted garlic has a smoky, muted, full-bodied flavor and makes this wrap especially rich and wholesome. Drizzle with pistachio oil for a more sophisticated taste. Serves two.

1 garlic bulb
1 Tbsp (15 mL) extra-virgin olive oil
Pinch thyme
Sea salt and freshly ground pepper, to taste
2 whole wheat tortilla wraps
2 cups (500 mL) watercress
1 cup (250 g) brie, thinly sliced
1 Granny Smith apple, thinly sliced
1/2 cup (125 mL) walnuts, roasted
2 Tbsp (30 mL) aged balsamic vinegar or sherry
2 Tbsp (30 mL) cold-pressed walnut, sunflower seed, pumpkin seed or pistachio oil

Preheat the oven to 350°F (175°C).

Cut about half an inch (one centimeter) off the top of the garlic so that the tip of each clove is showing. Brush with olive oil, season with thyme, salt and pepper. Roast in the oven for 40 to 45 minutes or until the garlic starts to caramelize. Remove from oven and let cool. Separate the garlic into cloves and peel them.

Place watercress in the middle of each wrap then drizzle with balsamic vinegar. Add brie, apple, walnut and garlic, then drizzle with cold-pressed oil. Assemble the wrap and serve.

Source: alive #215, September 2000

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