GRILLED VEGGIE WRAPS RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 18
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, FatContent 14g fat (6g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 632mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 starch
GRILLED VEGGIE AND HUMMUS WRAPS RECIPE | MYRECIPES
Make the most of summer's fresh vegetables tonight with 20-minute, 5-star veggie wraps.
Provided by Robin Bashinsky
Total Time 20 minutes
Yield Serves 4 (serving size: 1 wrap)
Number Of Ingredients 10
Steps:
- Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
- Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.
Nutrition Facts : Calories 356 calories, CarbohydrateContent 35.4 g, CholesterolContent 13 mg, FatContent 22.7 g, FiberContent 15.3 g, ProteinContent 16.8 g, SaturatedFatContent 3.1 g, SodiumContent 788 mg
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