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 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
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
HEALTHY BBQ GRILLED VEGETABLE WRAP
This plant-based Grilled Vegetable Wrap is healthy, and most importantly, so easy to pull together for yourself or your family.
Provided by Maria Koutsogiannis
Categories Budget friendly Burgers & Wraps Main Dishes Sandwiches
Time 55m
Number Of Ingredients 30
Steps:
- First, prepare the beans.
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 VEGETABLE KEBABS
Steps:
- Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
- Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
- Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.
ROASTED CHICKPEA WRAPS
This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp - give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
- Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.
Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
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 VEGETABLE WRAP RECIPE WITH HUMMUS
This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. It's perfect for Meatless Monday! 232 calories and 4 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the grill to medium heat.
- Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
- Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
- Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
- Transfer the vegetables to a cutting board and cut them into strips.
- Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
- Fold up the bottom of the tortilla and fold in the sides. Serve.
Nutrition Facts : ServingSize 1 Wrap, Calories 231.6 kcal, Carbohydrate 25.4 g, Protein 5.7 g, Fat 14.3 g, SaturatedFat 2.8 g, Sodium 557 mg, Fiber 14.6 g, Sugar 5.6 g
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
GRILLED VEGETABLE HUMMUS WRAPS
These grilled vegetable hummus wraps are a great meatless option for a healthy and nutrient-rich lunch. Marinated grilled zucchini and red onion are the star of this wrap, paired with hummus and melty cheese to create a flavorful and texture-packed wrap. Served in a tasty lavash wrap and then grilled for extra flavor, these grilled vegetable hummus wraps are a flavorful but super easy lunch to prepare. Cook the vegetables once, and you can have an easy to make lunch all week long.
Provided by Steph
Categories dinner lunch Main Course
Number Of Ingredients 10
Steps:
- In a small bowl, combine the oil, balsamic vinegar, honey, Italian seasoning, and salt to form a marinade.
- Trim the ends of the zucchini off. Slice the zucchini lengthwise into 1/4" slices.
- Peel the onion and slice it into 4 thick rounds.
- Toss the zucchini in the marinade. Gently toss the onion rounds in the marinade, careful not to break the onion rings apart.
- Grill the vegetables for about 5 minutes per side over medium heat, or until tender and grill marks form. Reserve the extra marinade in the bowl.
- Remove the grilled vegetables from the grill, and toss them again in the reserved marinade.
- To assemble the wraps, spread 2 tablespoons of hummus on each lavash. Sprinkle with 1/2 ounce of the mozzarella. Top with the grilled vegetables.
- Roll the wrap up, and place the wrap in a preheated, sprayed frying pan (or the same grill pan as you used earlier) seam side down.
- Toast the wrap for about 2 minutes per side over medium heat.
- Note: for meal prep, portion the ingredients out for easy access, but assemble right before eating to avoid a mushy wrap.
- Note: you can freeze these wraps individually; wrap each wrap in foil and freeze. To defrost, microwave the wrap for 1-2 minutes and then crisp up in the air fryer or toaster oven.
Nutrition Facts : ServingSize 1 wrap, Calories 239 kcal, Carbohydrate 30 g, Protein 13 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 686 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 6 g
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- 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
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