Grilled Vegetable Wrap Recipes

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

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.

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.

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!

Steps:

• Heat the oil in a medium sized wok or frying pan.
• Toss in the sliced pepper and scallion, pan frying them in the oil until the scallions start to caramelize.
• Squeeze in the juice of the lemon.
• Add the soy, ginger, and thyme.
• Stir well until everything is combined and the vegetables are coated.
• Let simmer until the vegetables are tender. Add the diced tomato and sliced cabbage.
• Mix well, cover, and allow to simmer until the cabbage wilts.
• Stir in sesame seeds to taste if desired.
• Cover the tortillas in paper towels and microwave them for 10 seconds or so to warm them and make them pliable.
• Fill them with the vegetable mixture and fold them like a burrito, closed on both ends. (you might have some veggie stuff left over).
• In a grill, or dry frying pan, toast both sides of the filled wrap until the tortilla begins to brown and the wrap starts to harden.
• Watch your fingers taking them off the grill and serve toasty ^_^.