ROASTED VEGETABLE WRAP RECIPE RECIPES

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ROASTED VEGGIE WRAPS RECIPE: HOW TO MAKE IT



Roasted Veggie Wraps Recipe: How to Make It image

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."

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 299 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 849mg sodium, CarbohydrateContent 35g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 vegetable

ROASTED (OR GRILLED) VEGETABLE WRAPS RECIPE - FOOD.COM



Roasted (Or Grilled) Vegetable Wraps Recipe - Food.com image

The base of this roll-up is a garlicky spinach spread. A perfect condiment for roasted or grilled vegetables. Use your favorite combination of vegetables.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 16

1 eggplant, peeled cubed
1 zucchini, cubed
1 yellow squash, cubed
8 ounces mushrooms, quartered
1 red onion, sliced
1 red bell pepper, cut into strips
3 garlic cloves, sliced
1/2 cup olive oil
salt and pepper
4 cups raw spinach
3 garlic cloves
1/3 cup low-fat mayonnaise
1 tablespoon vegetable oil
3 tablespoons parmesan cheese
salt and pepper
6 burrito-size low-fat flour tortillas

Steps:

  • Preheat oven to 450°F.
  • In a large roasting pan or rimmed baking sheet, combine all vegetables, salt, pepper and oil; toss until well combined.
  • Roast for 35-40 minutes, or until tender.
  • Meanwhile, make garlicky spinach spread by placing spinach and garlic into food processor. Grind together.
  • Add mayonnaise, oil and parmesan. Process until combined. Season with salt and pepper to taste.
  • Spread tortilla with spinach spread. Top with vegetables. Roll up and enjoy!

Nutrition Facts : Calories 250.2, FatContent 21.6, SaturatedFatContent 3.3, CholesterolContent 2.2, SodiumContent 65.1, CarbohydrateContent 12.3, FiberContent 4.9, SugarContent 5.9, ProteinContent 4.8

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