Mediterranean Grilled Veggie Wraps Recipes

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MEDITERRANEAN GRILLED VEGGIE WRAPS



Mediterranean Grilled Veggie Wraps image

Provided by Catherine McCord

Categories     Sandwich     Mushroom     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Yogurt     Lunch     Feta     Bell Pepper     Healthy     Tortillas     Weelicious     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 9

1 small red onion, sliced into rings
2 red bell peppers, halved and seeds removed
2 portobello mushrooms, stems removed
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
1 teaspoon kosher salt
4 whole wheat tortilla wraps
1/4 cup crumbled feta cheese
1/4 cup fat free greek yogurt

Steps:

  • 1. Preheat the grill on high heat.
  • 2. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
  • 3. Place all the veggies on the grill and cook for 3-5 minutes on each side, until the veggies are soft.
  • 4. Remove from the grill and allow to cool slightly.
  • 5. Thinly slice the mushrooms and bell peppers. Separate the onions into thin rings.
  • 6. In a small bowl mix together the yogurt and 1 teaspoon balsamic vinegar.
  • 7. Spread 1 tablespoon of the yogurt sauce onto wrap and divide the veggies evenly between the tortilla wraps, top with the feta cheese and roll up like a burrito.

GRILLED VEGGIE WRAPS



Grilled Veggie Wraps image

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

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

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

Steps:

  • 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 : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

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