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
ROASTED VEGETABLE WRAPS WITH GARLIC AIOLI
Looking for a meatless quick meal recipe? Then check out these roasted vegetable tortilla wraps that are ready in just half an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. In ungreased 15x10x1-inch pan, spread bell pepper, onion, zucchini and mushrooms. In small bowl, mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender. Cool slightly.
- Meanwhile, in another small bowl, mix mayonnaise ingredients. Spread about 2 teaspoons mayonnaise mixture down center of each tortilla to within 2 inches of bottom.
- Top each tortilla evenly with roasted vegetables, spreading to within 2 inches of bottom. Top each with 1/4 cup lettuce.
- Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 360 mg, Sugar 3 g, TransFat 0 g
ROASTED VEGETABLE WRAPS
Provided by Melissa d'Arabian : Food Network
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half.
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
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
GRILLED STEAK & VEGETABLE WRAPS
This simple marinade adds remarkable flavor to this quick-and-easy meal from the grill. Feel free to customize these delicious wraps with your favorite grilled fresh vegetables.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Make shallow cross-cuts in both sides of steak; place in shallow dish. Mix next 4 ingredients until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use. Pour remaining Worcestershire sauce mixture over steak; turn to evenly coat both sides of steak with Worcestershire sauce mixture.
- Refrigerate 1 hour to marinate, turning after 30 min.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak and vegetables 6 min., turning vegetables after 3 min. Turn steak and vegetables; brush with reserved Worcestershire sauce mixture. Grill additional 5 to 6 min. or until steak is done, turning vegetables after 3 min.
- Remove steak and vegetables from grill. Let stand 5 min. Meanwhile, grill tortillas just until warmed, turning once.
- Cut steak across the grain into thin slices; place on tortillas. Top with vegetables; roll up.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
ROASTED VEGETABLE WRAPPED SANDWICH
These easy-to-make wrap sandwiches are one of the tastier ways we know of to get lots of roasted vegetables onto their plates.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Whisk dressing mix, vinegar and oil until blended. Pour over vegetables in large bowl; toss to evenly coat. Spread onto bottom of rimmed baking sheet.
- Bake 20 min. or until vegetables are tender, stirring occasionally.
- Heat broiler. Place tortillas in single layer on baking sheet; top with roasted vegetables and cheese.
- Broil 2 min. or until cheese is melted. Roll up.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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