Wrapatouille with Cashew Sour
Total:
1 hr 10 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Cashew Sour "Cream":
  • 1 cup raw cashews
  • Filtered water 
  • 1/4 cup extra-virgin olive oil 
  • 2 tablespoons fresh lemon juice 
  • 2 teaspoons cider vinegar 
  • 3/4 teaspoon sea salt 
Ratatouille Filling:
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups yellow onion strips (3- by 1/2-inch)
  • 2 teaspoons minced garlic 
  • 2 cups peeled eggplant strips (3- by 1/2-inch)
  • 1 cup green bell peppers strips (3- by 1/2-inch)
  • 1 cup red bell peppers strips (3- by 1/2-inch)
  • 1 cup zucchini strips (3- by 1/2-inch) 
  • 1 1/2 cups cherry tomatoes, halved 
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup store-bought marinara sauce 
  • 1 tablespoon balsamic vinegar 
  • Pinch crushed red pepper
  • Sea salt and pepper
  • 6 to 8 whole-grain lavash or large rice tortillas, for serving 
  • 1 tablespoon chopped fresh parsley, for serving

Directions

For the sour cream sauce: Soak the cashews in filtered water for 1 hour and drain. Blend the cashews, oil, lemon juice, vinegar, salt and 1/2 cup filtered water in a high-speed blender until very smooth and creamy, about 30 seconds. If necessary, scrape down the sides of the blender jar with a spatula and blend again. The sauce will keep for up to 5 days in a covered container in the refrigerator.

For the ratatouille filling: Heat the oil in a large saute pan over medium heat. Cook the onions and garlic, stirring occasionally, until they are lightly caramelized, about 6 minutes. Add the eggplant and cook, stirring occasionally, until slightly softened, about 5 minutes. Stir in the peppers and zucchini and continue to cook until slightly softened, about 5 minutes. Add the tomatoes, parsley, basil, thyme, marinara sauce, vinegar, crushed red pepper and some salt and pepper and cook until the mixture is cohesive with each vegetable retaining its individual character, 5 to 7 minutes.

Mix the ratatouille well and place a large scoop on a fresh lavash or tortilla. Spoon a healthy dollop of the sour "cream" sauce on top and fold over both sides of the wrap to close it. Put a small spoonful of the sour "cream" sauce on top of the sealed wrap and sprinkle with fresh chopped parsley.

IDEAS YOU'LL LOVE

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here