HUMMUS AND GRILLED VEGETABLE WRAP
Provided by Ellie Krieger
Categories main-dish
Time 23m
Yield 4 servings, serving size - 1 wrap
Number Of Ingredients 11
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 GRILLED VEGGIE WRAPS
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
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.
FRESH VEGGIE WRAPS
These are perfect for a hot day. Eat them for lunch, dinner, or snacks, depending on your dietary needs. Add veggies, swap veggies, or add seasoned rice or quinoa for a more filling wrap. Great to make for parties, as they are easy to make, portable and require no immediate refrigeration.
Provided by MW
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Prepare spread: mash diced avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper in a bowl with a fork until well blended.
- Assemble wraps: spread tortillas with a layer of avocado spread. Place diced tomatoes, cucumber slices, bell pepper strips, lettuce, and mozzarella cheese slices onto each wrap, leaving about 2 inches of space at the bottom. Fold bottoms up. Roll tortillas over vegetables firmly to enclose fillings.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 35.1 g, Cholesterol 22.9 mg, Fat 14.8 g, Fiber 4.8 g, Protein 11.1 g, SaturatedFat 5.7 g, Sodium 440.9 mg, Sugar 3.7 g
ROASTED (OR GRILLED) VEGETABLE WRAPS
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.
Provided by KelBel
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
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, Fat 21.6, SaturatedFat 3.3, Cholesterol 2.2, Sodium 65.1, Carbohydrate 12.3, Fiber 4.9, Sugar 5.9, Protein 4.8
GRILLED VEGGIE WRAPS
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
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
GRILLED VEGGIE WRAPS
Delightful concoction Junior just "made up" last summer. Feel free to substitute any or all of the vegetables or cheese (including the amounts) to fit your taste. We usually like at least one pepper with a little zing. Make sure to use a brown or red rice blend, something with a little "oomf" to it. For the dressing Wishbone "Spritz" Balsamic dressing works great!
Provided by ChaCha Junior
Categories Vegetable
Time 35m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice the peppers in half & remove seeds.
- Skin and cut onion into quarters and peel into individual layers.
- Put all these ingredients in a bowl and pour over enough olive oil to coat well.
- Cut off ends of squash and cut in half lengthwise.
- Brush squash and portabella cap with olive oil.
- Place all peppers and onion in a grill basket and place over med to med low heat (we usually put the squash & mushroom directly on the grill themselves).
- Grill as desired (usually 15- 20 minutes).
- Remove the veggies from the grill and cut them into smaller, more uniform sizes.
- In the center of one tortilla, layer 1/2 the rice, the veggie mixture, 1/2 of the cheese and spritz/pour on the dressing to taste.
- Roll up the wrap, tucking the ends and microwave (covered with a damp paper towel) for 20-25 seconds to warm through. Enjoy!
- If you have leftover veggies (we always do) mix them with hash browns and fry for a quick meal later it the week!
Nutrition Facts : Calories 507.1, Fat 14.8, SaturatedFat 6, Cholesterol 22.2, Sodium 1021.3, Carbohydrate 78.9, Fiber 8.5, Sugar 12.8, Protein 17
GRILLED-HALLOUMI-AND-VEGETABLE WRAPS
Here's a 30-minute vegetarian dinner you'll want to make on repeat. Halloumi cheese is perfect for the grill (or grill pan), it's charred along with bell peppers, zucchini, and radicchio and wrapped up in a warm tortilla for easy eating.
Provided by Lauryn Tyrell
Time 30m
Number Of Ingredients 10
Steps:
- Whisk together labneh, garlic, 1 tablespoon oil, and a pinch of salt. Heat a grill or grill pan to medium-high. Drizzle cheese, radicchio, zucchini, and bell pepper with remaining oil; season vegetables with salt and pepper.
- Brush grates with oil and grill vegetables, flipping once, until tender and charred in places, about 8 minutes total. Transfer to a plate; cover to keep warm. Grill cheese, flipping once, until charred in places and hot, 3 to 4 minutes total. Blister tortillas over grill, flipping once, then transfer to a clean towel to keep warm.
- To serve, smear labneh mixture over each tortilla, pile with vegetables and cheese, and scatter with basil. Fold and serve immediately.
GRILLED VEGGIE TORTILLA WRAPS
You don't have to be a vegetarian to appreciate the wholesome goodness of these wraps. The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once. , In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender. , Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately.
Nutrition Facts : Calories 361 calories, Fat 23g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 382mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
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