Grilled Veggie Tortilla Wraps Recipe

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Grilled Veggie Tortilla Wraps Recipe
Grilled Veggie Tortilla Wraps Recipe photo by Taste of Home
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Grilled Veggie Tortilla Wraps Recipe

Read Reviews
3 3 1
Publisher Photo
You don't have to be a vegetarian to appreciate the wholesome goodness of these wraps. The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon lemon-pepper seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 medium zucchini, cut lengthwise into 1/4-inch slices
  • 1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
  • 1 medium sweet red pepper, cut into strips
  • 4 ounces cream cheese, softened
  • 1 tablespoon prepared pesto
  • 4 whole wheat tortillas (8 inches), warmed

Directions

In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once.
In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender.
Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately. Yield: 4 servings.
Originally published as Grilled Veggie Tortilla Wraps in Country Woman March/April 2007, p29

Nutritional Facts

1 each: 361 calories, 23g fat (8g saturated fat), 32mg cholesterol, 382mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 9g protein.

  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon lemon-pepper seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 medium zucchini, cut lengthwise into 1/4-inch slices
  • 1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
  • 1 medium sweet red pepper, cut into strips
  • 4 ounces cream cheese, softened
  • 1 tablespoon prepared pesto
  • 4 whole wheat tortillas (8 inches), warmed
  1. In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once.
  2. In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender.
  3. Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately. Yield: 4 servings.
Originally published as Grilled Veggie Tortilla Wraps in Country Woman March/April 2007, p29

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Reviews forGrilled Veggie Tortilla Wraps

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lindajoynes User ID: 4659996 104591
Reviewed Aug. 20, 2010

"Sounds like a keeper! However, use low-fat cream cheese, check the pesto and use the lowest fat and calories, and use less EVOO in the beginning; maybe a little mustard to the mix!"

MY REVIEW
cheriwinkle User ID: 1239361 126088
Reviewed Aug. 20, 2010

"Deb-I believe 'reserved' was used because you mix it together, then grill the veg, than come back to the cream cheese mixture. 4 oz. cream cheese would make 1 oz. per tortilla--not a lot, so I don't believe any was used for anything else."

MY REVIEW
Debbieorn User ID: 4982059 165541
Reviewed Aug. 20, 2010

"I believe a step is missing from the recipe. It says to spread the "reserved" pesto cream cheese but I don't see where I was supposed to use it or how much in the first place. The dish looks VERY enticing and I'd sure like to know how to make it.

Thank you
Debbie T. from St. Charles"

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