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Grilled Veggie Wraps Recipe

Grilled Veggie Wraps 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
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD: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

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.

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.