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Roasted Veggie Wraps

 Roasted Veggie Wraps
Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."
6 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

  • 1 envelope Parmesan Italian salad dressing mix
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, sliced
  • 1 cup julienned carrots
  • 1 cup quartered fresh mushrooms
  • 1 cup fresh broccoli florets
  • 1 medium onion, sliced and separated into rings
  • 1 medium yellow summer squash, sliced
  • 6 flour tortillas (8 inches)
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • Salsa, optional

Directions

  • In a jar with a tight-fitting lid, combine the dressing mix, water,
  • vinegar and oil; shake well. Place vegetables in a large bowl;
  • drizzle with dressing and toss to coat.
  • Spread vegetables in two 15-in. x 10-in. x 1-in. baking pans coated
  • with cooking spray. Bake, uncovered, at 425° for 20-25 minutes
  • or until tender, stirring occasionally.
  • Spoon about 3/4 cup roasted vegetables off center on each tortilla;
  • sprinkle each with 1/4 cup cheese. Place on a baking sheet.
  • Broil 4-6 in. from the heat for 2 minutes or until cheese is melted.

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Roasted Veggie Wraps (continued)

Directions (continued)

  • Fold sides and one end of tortilla over filling and roll up. Serve
  • with salsa if desired. Yield: 6 servings.
Nutritional Facts: One serving equals 299 calories, 12 g fat (4 g saturated fat), 16 mg cholesterol, 849 mg sodium, 35 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1-1/2 fat, 1 lean meat.