Roasted Veggie Wraps
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 6 servings.
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
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1 envelope Parmesan Italian salad dressing mix
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1/4 cup water
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1/4 cup red wine vinegar
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2 tablespoons olive oil
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1 medium sweet red pepper, sliced
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1 cup julienned carrots
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1 cup quartered fresh mushrooms
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1 cup fresh broccoli florets
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1 medium onion, sliced and separated into rings
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1 medium yellow summer squash, sliced
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6 flour tortillas (8 inches)
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1-1/2 cups shredded part-skim mozzarella cheese
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Salsa, optional
Directions
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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.
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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.
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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.
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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.
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.
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