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

Grilled Veggie Wraps Recipe

Read Reviews (3)
4.5 3
Publisher Photo
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
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 4 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes, stirring frequently.
  3. 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.
  4. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted.
  5. 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.
Originally published as Grilled Veggie Wraps in Light & Tasty February/March 2006, p37

Nutritional Facts

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.

Reviews for Grilled Veggie Wraps(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 14, 2013

Very good, simple wrap. Grilling the veggies really adds so much to the flavor. Good served warm or Cold! Will be making again.

MY REVIEW
Reviewed Jun. 27, 2013

Excellent Summer grill recipe. I chopped the veggies but didn't make the wrap for about 36 hours due to a change in plans. The extra time in the fridge actually added flavor. I used honey instead of molasses and walnut oil because I was out of olive oil. What really brings out the flavor of the wrap is the 3-cheese spread(cream cheese, parmesan and feta). I added a little extra mayo to make it more spreadable.

MY REVIEW
Reviewed Jun. 1, 2009

This is the most delicious veggie wrap ever! I make it all the time.

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