Grilled Veggie Wraps

1. 1

   Slice the peppers in half & remove seeds.

2. 2

   Skin and cut onion into quarters and peel into individual layers.

3. 3

   Put all these ingredients in a bowl and pour over enough olive oil to coat well.

4. 4

   Cut off ends of squash and cut in half lengthwise.

5. 5

   Brush squash and portabella cap with olive oil.

6. 6

   Place all peppers and onion in a grill basket and place over med to med low heat (we usually put the squash & mushroom directly on the grill themselves).

7. 7

   Grill as desired (usually 15- 20 minutes).

8. 8

   Remove the veggies from the grill and cut them into smaller, more uniform sizes.

9. 9

   In the center of one tortilla, layer 1/2 the rice, the veggie mixture, 1/2 of the cheese and spritz/pour on the dressing to taste.

10. 10

    Roll up the wrap, tucking the ends and microwave (covered with a damp paper towel) for 20-25 seconds to warm through.

11. 11

    Enjoy!

12. 12

    If you have leftover veggies (we always do) mix them with hash browns and fry for a quick meal later it the week!

* Per serving · 4 servings · Values may vary.