Looking for a grain-free wrap to replace pitas or tortillas? This sheet pan hack is so flavorful you may never go back! It gets its goodness from sweet onions and salty Parmigiano-Reggiano. You can also cut the cooked sheet into shapes to top burgers or enjoy on their own as snacks. Bookmark this one for next autumn: Cut into rounds to make delicious toppers for French onion soup (use any sweet onion when Vidalias are out of season).
Ingredients
- 8 ounces Parmigiano-Reggiano
- 1 large Vidalia onion, about 16 ounces
- Extra virgin olive oil
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
Directions
Step 1
Preheat your oven to 400°F. Line a rimmed sheet pan with heat-resistant parchment paper. Shred the cheese and the onion using the medium shredding blade of a food processor or the large hole side of a hand grater (there’s no need to rinse the grater between the cheese and the onion). Toss the cheese and onions well, then spread out in an even layer on the prepared pan. Drizzle generously with olive oil and sprinkle with the salt and garlic powder. Bake for 20 minutes or until the onions and cheese have browned. It will be bubbly when you take it out of the oven.
Step 2
Allow to cool to room temperature to crisp up, about 20 minutes. Then cut into thirds for sandwich wraps and fill as desired.
Makes 3 wraps