Santa Fe Wraps

By gnikylime

Ingredients

• Wrap Filling:
• 1/8 c. olive or vegetable oil
• 1 T. chile caribe or dry crushed red peppers, toasted
• 6 cloves garlic, peeled, and minced
• 2 T. chopped mixed fresh herbs (cilantro, marjoram, chives, thyme, oregano, etc.) or 1-1/2 T. toasted dried Mexican oregano
• 2 medium zucchini squash, ends trimmed and cut lengthwise into quarter-inch-thick slices
• 2 medium yellow squash or crookneck squash, ends trimmed and cut lengthwise into quarter-inch-thick slices
• 1 Japanese eggplant, peeled and cut lengthwise into quarter-inch-thick slices
• 2 sweet bell peppers (red or yellow), ends cut, stemmed and seeded, membranes removed, cut into long quarters
• 2 poblano, New Mexican green, or Anaheim chiles, ends cut, stemmed and seeded, membranes removed, cut into long quarters
• 2 t. coarse salt
• 1/2 c. chipotle crema + extra for dipping (alternatively, sour cream, cayenne and the scrapings from the marinade)
• Tacos:
• 6 nine- to ten-inch-diameter or 8 eight-inch-diameter flour tortillas, flavored or plain (Ole peso garlic tortillas are really good.)

Details

Servings 12

Preparation

Step 1

1. Mix oil, chile caribe, garlic, and herbs; let sit for at least 15 min. to allow flavor to develop.
2. Salt and pepper sliced vegetables and place in a plastic bag or large bowl. Add oil mixture and coat vegetables evenly. Marinate for 30 min. or overnight.
3. Cook over a charcoal or gas grill or in the oven broiler until slightly browned, cooked through but not too soft.
4. Heat tortillas one by one over a gas flame or on a comal or skillet. Spread each with 1 T. of chipotle crema, arrange a mixture of cooked vegetables in the center, and wrap tightly to form a cylinder.
5. With a sharp knife, slice each filled tortilla in half diagonally, or slice into 8 to 10 pieces for hors d'oeuvres.
6. Serve with additional chipotle crema for dipping.