This wrap is an easy way to use a hodge podge of veggies to create a cornucopia of fall’s best flavors. Lose the kielbasa to make it a satisfying vegetarian delight. Lose the cheese to make it a vegan delight, then never call us again.
Equipment Needed: 2 Baking Sheets, Wooden Spoon, 3 QT Pot w/ Lid, Steamer Basket, Chef’s Knife, Cutting Board, Cheese Grater, Toothpicks
Serving Suggestion: Individual Plating
Servings: 6 wraps
Suggested Wine Pairing: Old Vine Zinfandel, Pinot Noir, Malbec, Rioja
Suggested Beer Pairing: Brown Ale, Oktoberfest, Dunkelweizen, Dopplebock, Brown Belgians
- 1 package of turkey kielbasa ($4.99/16 oz)
- 1 butternut squash ($1.99/lb)
- 1 bunch baby turnips (about $2.99/bunch)
- 3 apples (about $1.50/lb)
- 1 bunch kale ($1.50/lb)
- 1 medium onion ($0.99/lb)
- 3 cloves garlic ($2.99/lb)
- 1 lb. fontina cheese ($7.99/lb)
- 6 whole wheat wraps ($2.89/8 pack)
- 2 TBSP apple cider vinegar ($2.79/32 oz)
- 2 TBSP grade A maple syrup ($7/8 oz)
- 2 TBSP extra virgin olive oil ($9.99/32 oz)
- 1 TBSP ground allspice ($3.79/1.95 oz jar)
- 1/2 TBSP cayenne pepper ($2/3.5 oz jar)
- Preheat the oven to 400°F. Put the fontina in the freezer to make it easier to grate.
- Wash and peel the squash. Cut it in half, scoop out the seeds with a spoon and cut it into 1/2 inch chunks.
- Peel and halve your onion then cut it into thin strips. Mince the garlic spread both evenly over the squash.
- Wash the turnips and cut off the stems. Depending on their size either halve or quarter them; you want the pieces to be roughly the same size as the squash. Toss it in with everything else.
- Wash the apples and cut the sides off as close to the core as possible without getting any seeds or husk.
- Pour the vinegar, maple syrup, olive oil over the top of the veggies. Sprinkle about 2 tablespoons of salt and pepper in addition to the allspice and cayenne pepper evenly over the mix and stir everything together to evenly coat things. Toss the veggies in the oven for 30 minutes.
- While the roasting is making it all happen, put your steamer basket in the 3 quart pot and add water until it just touches the bottom of the basket.
- Cut the end of the stems off the kale, wash the leaves and cut them into 1 inch strips. Toss them in the steamer, cover the pot and put it over medium heat. Cook everything down for about 30 minutes or until tender.
- While everything is cooking in its own special ways, take the kielbasa and cut it on a bias (diagonally) into 1/2 inch discs. Cut each disc in half and add it to the roasting mix with about 10 minutes left on the timer to heat it up (it’s pre-cooked).
- Grate the fontina and set it aside. Once the veggies are roasted and the kale is soft take each wheat wrap and layer on the fillings. We like to lay down the roasted veggie mix, then the kale, then the cheese. Leave about an inch of space on each end of the wrap (just pick 2 opposite sides to be the ends) and fold the end up over top of the filling. Fold each side over and hold the whole thing in place with a couple strategically placed toothpicks.
- Repeat the process until you’re out of ingredients and put them on your other baking sheet. Pop them back in the oven for another 5 minutes to melt the cheese, remove the toothpicks (very important) and enjoy.