Grilled Veggie Wraps Recipe

Grilled Veggie Wraps Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! —Britani Sepanski of Indianapolis, Indiana

This recipe is:

Contest Winning

Healthy

Quick

Diabetic Friendly

[X]

Rate Grilled Veggie Wraps Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Grilled Veggie Wraps Recipe

Prep: 15 min. + marinating Grill: 15 min.

Yield: 4 Servings

15 15 30

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

Directions

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.
Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes, stirring frequently.
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.
Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted.
Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up. Yield: 4 servings.

Nutritional Analysis: 1 wrap equals 332 calories, 14 g fat (6 g saturated fat), 26 mg cholesterol, 632 mg sodium, 39 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 fat.

Originally published as Grilled Veggie Wraps in Light & Tasty February/March 2006, p37