Publisher Photo
Publisher Photo
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 15x10x1-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. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired. Yield: 6 servings.
Originally published as Roasted Veggie Wraps in Light & Tasty February/March 2002, p5

Nutritional Facts

1 each: 299 calories, 12g fat (4g saturated fat), 16mg cholesterol, 849mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1-1/2 fat, 1 lean meat.

  • 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
  1. 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.
  2. Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally.
  3. Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet.
  4. Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired. Yield: 6 servings.
Originally published as Roasted Veggie Wraps in Light & Tasty February/March 2002, p5

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