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 (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 EGGPLANT CHICKPEA WRAPS
The Middle Eastern staples eggplant and chickpeas plus a garlicky yogurt sauce give oomph to these simple vegetarian wraps. Be sure to get a good char on the eggplant and use ripe, juicy summer tomatoes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill or grill pan over medium-high heat.
- Grate the garlic into a medium bowl and pour the lemon juice over. Let stand about 2 minutes. Whisk in the yogurt, 2 tablespoons water and 1/2 teaspoon salt.
- Put the chickpeas in a large bowl. Stir in 1/4 cup of the yogurt sauce and set aside.
- Brush the eggplant slices generously with olive oil on one side and season with salt. Grill oiled-side down until charred, rotating once to char more of the surface, 2 minutes total. Brush oil on the top, sprinkle with salt, flip, and grill until charred and very tender, another 1 to 2 minutes. Transfer the eggplant to a cutting board, chop roughly, and then stir gently into the chickpea mixture. Taste the mixture and season with salt, if needed.
- To make the wraps, spread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of the oregano. Form about 1 scant cup of the chickpea mixture into a log across the wrap about 3 inches from the bottom, leaving a 1-inch border on each side. Top with some chopped tomatoes and a little salt, then add some cucumber and lettuce. Fold the sides of the wrap over the ends of the chickpea mixture, then roll up tightly from the bottom. Repeat for the remaining tortillas and filling. Cut each in half on the bias, and serve.
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.
HUMMUS AND GRILLED VEGGIE WRAP
Make and share this Hummus and Grilled Veggie Wrap recipe from Food.com.
Provided by chefiecamacho
Categories Lunch/Snacks
Time 23m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 10
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. 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.
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.
CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
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GRILLED VEGGIE WRAP (VEGETARIAN) - HANNAH MAGEE RD
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Cuisine VegetarianCategory Lunch, Main Course
- Whisk the balsamic marinade ingredients together in a small bowl. Wash and chop/slice the vegetables for grilling. In a large bowl, toss vegetables with the marinade until coated. Place in the fridge to marinate for 30 minutes up to 8 hours.
- In a grill pan, grill mat, or directly on the grill over medium-high heat, grill the vegetables for 8-12 minutes or until desired doneness. *See notes
- Once veggies are cooked, assemble the wraps. To the centre of each tortilla, spread on hummus, sprinkle with goat cheese, followed by the chopped lettuce, and finally the grilled vegetables.
- To fold each tortilla, fold the bottom and top edges over, rotate the tortilla so an open end is directly facing you, then roll up from the bottom. Slice the tortilla in half, and enjoy.
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