Grilled Veggie Tortilla Wraps

Name: Grilled Veggie Tortilla Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 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

TEST KITCHEN APPROVED

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

By Taste Of Home Editorial Team

Recipe by Marta Northcutt, Lebanon, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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.

TEST KITCHEN APPROVED

Grilled Veggie Tortilla Wraps

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Yield:4 servings

Prep:20 min

Cook:10 min

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Ingredients

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

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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.