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Grilled Veggie Tortilla Wraps

 Grilled Veggie Tortilla Wraps
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.
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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

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Grilled Veggie Tortilla Wraps (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 wrap equals 361 calories, 23 g fat (8 g saturated fat), 32 mg cholesterol, 382 mg sodium, 31 g carbohydrate, 4 g fiber, 9 g protein.