Angela Yee’s Oven-Roasted Veggie Wrap Recipe Is Quick, Easy, and Full of Flavor

Whether it's a hot take on her award-winning radio show, The Breakfast Club, hot sauce in the kitchen, or Baileys almond milk liqueur in her morning coffee, Angela Yee adds a little bit of spice to every aspect of her life.

Well, if that's the key to all of the host's success, consider hair of the dog an official new staple of my morning routine. Aside from her illustrious career as a hip-hop marketing exec turned radio personality, Angela Yee is a certified entrepreneur with a line of pressed juices, a thriving Brooklyn juice bar, and a Black-owned and -operated coffee company, Coffee Uplifts People.

“Coffee was started in Ethiopia, but for some reason, I think a lot of Black people don't look at coffee as, like, a thing for us, even though it's ours,” she tells Glamour over Zoom. “So I really wanted to do something to show people the disparity in the coffee industry when it comes to women and when it comes to people of color.” The company launched its first line of coffee grounds and beans to raise awareness around voter registration during the 2020 election and is set to open its first brick-and-mortar this August.

Yee's own coffee order, of course, is anything but boring. “At home I have my own machine and I actually like mine with a little bit of almond milk Baileys in it, I'm not gonna lie,” she says while giving me a tour of her De'Longhi La Specialista Espresso Machine. “So I make an espresso shot, I put the Baileys in it, and then I use almond milk with bananas. On the rocks.”

With everything going on in Yee's world, it's no wonder her cooking philosophy is all about keeping things simple. This brings us to the host's contribution to Glamour's That Thing I Always Cook column: her oven-roasted vegetable wrap. After changing her diet to combat high cholesterol, Yee found herself eating a lot of poultry. “I grew tired of so much chicken, got more into juicing, and eating more like a vegetarian,” Yee says. “My taste buds shifted.”

Through trial and error—and with the help of some veggies, a wok, and her favorite hot sauce—Yee came up with a simple wrap that's quick, easy to make, and full of flavor. “My mother is Caribbean, so I love spicy foods,” she says. “What's funny is that people will come to my house who aren't even vegetarians or don't eat vegetables like that but they really like it. I think you can make anything interesting depending on the seasonings that you use.”

Angela Yee’s Oven-Roasted Vegetable Wrap

Ingredients

Makes 2 servings

1 zucchini (cut into 1-inch cubes)

2 cloves garlic (minced)

1 red bell pepper

1 green bell pepper

6–8 oz. spinach

1 carrot (chopped)

Salt & pepper (to taste)

1 tbsp. (or however much you want) of Queen Majesty Jalapeño Tequila Lime Hot Sauce

1 tbsp. We Dat's Creole seasonings

2 whole-wheat wraps

1 tbsp. olive oil

1 tbsp. Jamaican curry powder

Instructions

I preheat the oven to 350 degrees before I do anything else. Then I very lightly coat two wheat wraps with olive oil and leave them to rest on a baking sheet.

Once I've prepared and chopped all my vegetables, I lightly sauté them in a wok, blending the vegetables and sprinkle in seasonings and hot sauce. Be careful not to let the vegetables get soggy or burn!

Next, I transfer the vegetables to my wraps. You can either roll the vegetable into the wraps before putting them in the oven or place the vegetable on top of the wraps and leave them open-faced. From there, you just place your wraps on a baking sheet and cook them in the oven for 10 minutes.

After 10 minutes are up, remove your wraps from the oven, allow them time to cool, and enjoy!

Originally Appeared on Glamour