Mediterranean Grilled Veggie Wraps Recipes

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

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

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

HUMMUS AND GRILLED VEGETABLE WRAP

Hummus and Grilled Vegetable Wrap image

Provided by Ellie Krieger

Categories main-dish

Time 23m

Yield 4 servings, serving size - 1 wrap

Number Of Ingredients 11

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Steps:

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

MEDITERRANEAN VEGGIE WRAP RECIPE

Mediterranean Veggie Wrap Recipe image

Go meatless for lunch with this flavorful, fiber-filled Mediterranean veggie wrap! It's filled with vegetables over protein-rich hummus.

Provided by Kaleigh McMordie, MCN, RDN, LD

Time 15m

Number Of Ingredients 10

Ingredients

1/2 tsp olive oil
1-inch slice red onion
1/2 medium red bell pepper
1/2 small zucchini
2 whole-grain wraps or tortillas
1/4 cup hummus
1/2 cup baby spinach
2 tbsp feta cheese, crumbled
1 tsp dried oregano
1 tbsp sliced black olives

Steps:

In a small skillet, heat oil over medium-low heat.
Thinly slice red onion, bell pepper, and zucchini. Add to skillet and sauté, stirring until soft, about 5 minutes.
In a separate skillet, heat the wraps. Once heated, remove wraps from skillet and set on a plate.
Spread half of the hummus down the middle of each wrap.
Divide spinach between wraps, then top with sautéed vegetables. Sprinkle with feta, oregano, and olives.
Fold edges over to roll up and cut in half cross-wise.

Nutrition Facts : Calories 239 kcal, Carbohydrate 28 g, Cholesterol 8 mg, Fiber 6 g, Protein 8 g, SaturatedFat 4 g, Sodium 383 mg, Sugar 5 g, Fat 11 g, ServingSize 2 (1 wrap each), UnsaturatedFat 0 g

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