Ratatouille Salad Wrap

1. 1

   Brush vegetables with 3 cups (750 mL) dressing (or with 1/4 cup [60 mL] dressing for trial recipe).

2. 2

   Grill on medium-high heat 3 to 4 min.

3. 3

   or until crisp-tender, turning frequently.

4. 4

   Cool.

5. 5

   Cut vegetables into bite-size pieces; toss with remaining 3 cups (750 mL) dressing (or with 1/4 cup [60 mL] dressing for trial recipe) and black pepper.

6. 6

   For each serving: Top 1 tortilla with 1 cup (250 mL) vegetable mixture and 1 cheese slice.

7. 7

   Roll up tightly; secure with toothpick.

* Per serving · 4 servings · Values may vary.

No additional tips available.