Roasted Veggie Wraps

Name: Roasted Veggie Wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
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 shredded part-skim mozzarella cheese; Salsa, optional

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."

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 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.

Nutrition 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.

Originally published as Roasted Veggie Wraps in Light & Tasty February/March 2002