Grilled Veggie Tortilla Wraps

Total Time

Prep: 20 min. + marinating Grill: 10 min.


4 servings

Updated: Jun. 27, 2023
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.


  • 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


  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.

Nutrition Facts

1 each: 361 calories, 23g fat (8g saturated fat), 32mg cholesterol, 382mg sodium, 31g carbohydrate (5g sugars, 4g fiber), 9g protein.