Grilled Vegetable Wrap Recipe

Name: Grilled Vegetable Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin asparagus spears, trimmed; 1 small red bell pepper, cut into 1/2-inch strips (1 cup); 1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup); 1 Tbs. olive oil; 1/2 cup white beans; 1 small clove garlic, minced ( 1/2 tsp.); 1/2 tsp. red chile sauce, such as sriracha; 2 8-inch whole-grain tortillas; 6 small whole basil leaves; 8 thin slices red onion; 1 cup baby arugula leaves

Servings: persons

12 thin asparagus spears, trimmed
1 small red bell pepper, cut into 1/2-inch strips (1 cup)
1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
1 Tbs. olive oil
1/2 cup white beans
1 small clove garlic, minced ( 1/2 tsp.)
1/2 tsp. red chile sauce, such as sriracha
2 8-inch whole-grain tortillas
6 small whole basil leaves
8 thin slices red onion
1 cup baby arugula leaves

1
Preheat grill or broiler.
2
Toss together asparagus, bell pepper, squash, and oil on large baking sheet.
3
Season with salt and pepper, if desired.
4
Grill or broil vegetables 4 to 6 minutes per side, turning once.
5
Mash together beans, garlic, and chile sauce in small bowl until smooth.
6
Spread half of bean mixture over each tortilla.
7
Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula.
8
Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go.
9
Cut wraps in half on diagonal.
10
Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 thin asparagus spears, trimmed, 1 small red bell pepper, cut into 1/2-inch strips (1 cup), 1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup), 1 Tbs. olive oil, and more.

Yes, Grilled Vegetable Wrap falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Wrap

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