Grilled Veggie Wraps Recipe

Name: Grilled Veggie Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 1-1/2 teaspoons minced fresh basil; 1-1/2 teaspoons olive oil; 1-1/2 teaspoons molasses; 3/4 teaspoon minced fresh thyme; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 medium zucchini, cut lengthwise into 1/4-inch slices; 1 medium sweet red pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1/2-inch slices; 4 ounces whole fresh mushrooms, cut into 1/2-inch pieces; 4 ounces fresh sugar snap peas; 1/2 cup crumbled feta cheese; 3 tablespoons reduced-fat cream cheese; 2 tablespoons grated Parmesan cheese; 1 tablespoon reduced-fat mayonnaise; 4 flour tortillas (8 inches); 4 romaine leaves

Servings: persons

2 tablespoons balsamic vinegar
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons olive oil
1-1/2 teaspoons molasses
3/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch slices
4 ounces whole fresh mushrooms, cut into 1/2-inch pieces
4 ounces fresh sugar snap peas
1/2 cup crumbled feta cheese
3 tablespoons reduced-fat cream cheese
2 tablespoons grated Parmesan cheese
1 tablespoon reduced-fat mayonnaise
4 flour tortillas (8 inches)
4 romaine leaves

1
In a large resealable plastic bag, combine the first seven ingredients; add vegetables. Seal bag and turn to coat; refrigerate for 2 hours, turning once.
2
Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes, stirring frequently.
3
Set aside 1 teaspoon marinade. Turn vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. Meanwhile, in a small bowl, combine cheeses and mayonnaise; set aside.
4
Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted.
5
Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.

879

kcal

Calories

Fat

111

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 18 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 1-1/2 teaspoons minced fresh basil, 1-1/2 teaspoons olive oil, 1-1/2 teaspoons molasses, and more.

Yes, Grilled Veggie Wraps 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 Veggie Wraps

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