Grilled Veggie Tortilla Wraps

Directions

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.