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Grilled Veggie Wraps

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.
  • Makes
    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

  • In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once.
  • Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently.
  • In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted.
  • Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.
Nutrition Facts
1 wrap: 332 calories, 14g fat (6g saturated fat), 26mg cholesterol, 632mg sodium, 39g carbohydrate (9g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 fat.

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