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Roasted Veggie Wraps

Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."

6 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

1 envelope Parmesan Italian salad dressing mix
1/4 cup water
1/4 cup red wine vinegar
2 tablespoons olive oil
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 cup quartered fresh mushrooms
1 cup fresh broccoli florets
1 medium onion, sliced and separated into rings
1 medium yellow summer squash, sliced
6 flour tortillas (8 inches)
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Salsa, optional

Directions

In a jar with a tight-fitting lid, combine the dressing mix, water,
vinegar and oil; shake well. Place vegetables in a large bowl;
drizzle with dressing and toss to coat.
Spread vegetables in two 15-in. x 10-in. x 1-in. baking pans coated
with cooking spray. Bake, uncovered, at 425° for 20-25 minutes
or until tender, stirring occasionally.
Spoon about 3/4 cup roasted vegetables off center on each tortilla;
sprinkle each with 1/4 cup cheese. Place on a baking sheet.
Broil 4-6 in. from the heat for 2 minutes or until cheese is melted.

2 of 2

Roasted Veggie Wraps (continued)

Directions (continued)

Fold sides and one end of tortilla over filling and roll up. Serve
with salsa if desired. Yield: 6 servings.

Nutrition Facts: One serving equals 299 calories, 12 g fat (4 g saturated fat), 16 mg cholesterol, 849 mg sodium, 35 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1-1/2 fat, 1 lean meat.