Veggie Wrap

This one is great for summer, fall, winter, spring... Any time of year! The taste is light yet filling with a wonderful combination of tomato and fresh spinach.

Wrap:
1 medium soft tortilla shell (I found gluten free tortilla shells from the healthy section in my local grocery store.)
1 medium Roma tomato diced
1 handful of fresh baby spinach
1/4 to 1/2 cup of your favorite shredded cheese (I prefer using Go Veggie! cheese as it's healthy, low calorie, and fat free. I usually prefer mozzarella with this wrap, but cheddar is just as good.)
1 tbsp extra virgin olive oil

On tortilla shell, spread a little of your favorite shredded cheese down the middle of the tortilla shell, making sure to leave more for the top layer. Then add fresh spinach followed by your tomato again in the middle. Spread remaining cheese over the tomato.

Now this is the tricky part... Carefully wrap each side of the tortilla up, being careful not to rip the shell. Secure the shell together with toothpicks to hold the wrap together while cooking. Heat extra virgin olive oil in medium skillet over medium heat. Carefully place wrap in skillet and heat for 3-4 minutes or until crispy. Gently remove one toothpick and grab wrap on bottom and top side with tongs to keep the wrap from coming undone. Carefully flip the wrap to cook the top side for an additional 3-4 minutes or until crispy.

Remove from heat, place wrap on plate and cut in half for artful presentation. Enjoy!