A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto. This was delicious. I made about 12 ounces of pesto using zucchini and tomato with olive oil and salt, plus I also used cream cheese in place of goat cheese and then followed the rest of the recipe and it turned out amazing. Was amazed I actually made something so good. Thank you so much for this great one. I’ll be making it a pretty often now!
This was awesome! I made the vegetables one day and then ate the wraps for lunch throughout the week- something delicious to look forward to every afternoon!Textures were perfect! I also added chicken which I had marinaded in balsamic vinegar with a little salt, pepper and garlic powder. We used Feta cheese instead of goat cheese – it was a hit!
GRILLED ZUCCHINI HUMMUS WRAP
Oh my goodness…this was SO good! I actually made it as written except I used white tortillas instead of wheat. The melding of the veggie flavors is amazing! I think the ingredient that ties it all together so perfectly is the goat cheese. In my family, half like pesto and the other half of us do not. But all of us loved these wraps and agreed that they are a dish you would see in a nice restaurant. I will definitely make these again!
I made this recipe for dinner and it was great! I was a little skeptical but because of all the good reviews, I decided to give it a try, and i was so pleasantly surprised!
Even my husband loved it, and he’s very hard to impress. The only thing I did differently was, like one of the other reviewers posted, I added onion powder to the mixture as well. Also, instead of margarine, I used olive oil. I’m so glad I tried this, and I’ll definitely be making it again!
This as vey tasty and easy. Even my picky kids liked it. I didn’t have any seasoned salt so I added a few extra spices. My kids asked that I make it more often.
These cinnamon rolls came out great! I used part of the dough cycle on my bread machine to do the kneading for me. I added the last cup of flour after putting the dough onto the floured surface.
This recipe makes a huge batch of soft, fluffy, high rolls. The sweet spread sticks nicely to the sides of the rolls after baking. The maple icing was a delicious match to what you’d get on bakery maple donuts, but a better consistency.
So many nice things could be said about this recipe! Was especially fun to make the sugar-coated baking dish for the rolls.
This recipe is really good with a few provisos. First and foremost cut the sugar by at least half. It is way to sweet with a half-cup sugar.
I also use Miracle Whip instead of mayonnaise. Next, there is no way you can make this in 30 minutes time. It takes me several hours at least to chop up all the veggies. I make up the sauce first, add the veggies as they are chopped up, and then cook, cool, drain, and add the pasta.
I use rotini instead of macaroni. The sauce sticks to it better. This is a very tasty salad. Try it, you will like it. Just be sure to cut the sugar by at least half.
Really is wonderful….like a previous reviewer, it is not very appealing to the eye. I followed a few others reviews and altered the recipe.
I used FRESH mushrooms, did not use 3 onions, because I only had one…cannot imagine using 3..maybe 2, but not 3.. I added some cabbage, and on my next time of cooking this (it is good enough for me to cook again) I am going to add water chestnuts for crunch and flavor.
On the pic you see something red, so will try red bell pepper. If I can cook something and everyone loves it, A OK with me!