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
CHICKEN TORTILLA ROLLS
bite sized finger food the whole family will love. I had a friend bring something similar to my baby shower, but it was just meat, cream cheese, and tortilla shells. I wanted to revamp this recipe and give it more flavor, enjoy!
Provided by chocoholic in AZ
Categories Lunch/Snacks
Time 30m
Yield 20-25 pieces
Number Of Ingredients 10
Steps:
- Soften cream cheese and mix in all dry herbs and fresh cilantro. Spread cream cheese mixture evenly over both shells covering the whole shell.
- Then spread guacamole over 1/2 of each shell.
- Then sprinkle bacon on the other half of each shell.
- Sprinkle carrots evenly over both shells.
- Combine tomatoes and red onion and sprinkle evenly over both shells.
- Last sprinkle chicken evenly over both shells.
- Carefully role up both shells tightly, put on a plate, cover with Saran wrap, and chill for at least one hour.
- When ready to serve cut tortilla rolls into 1 inch slices, plate and serve.
Nutrition Facts : Calories 53.5, Fat 4.2, SaturatedFat 2.5, Cholesterol 12.5, Sodium 69, Carbohydrate 2.9, Fiber 0.3, Sugar 0.6, Protein 1.2
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
TORTILLA ROLLS
These are a very simple and pretty appetizer to make for any occasion! They are a great appetizer to prepare in advance.
Provided by Little Bee
Categories Lunch/Snacks
Time P1DT10m
Yield 60 rolls
Number Of Ingredients 7
Steps:
- Have tortillas at room temperature.
- Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed.
- Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge.
- Roll up jelly-roll fashion and wrap each tortilla in plastic film.
- Refrigerate overnight.
- When ready to serve, slice in 3/4 inch rounds and arrange on serving plate.
- Serve with salsa.
- Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early.
- Cook time is chilling time.
Nutrition Facts : Calories 67.6, Fat 4.2, SaturatedFat 2.3, Cholesterol 9.9, Sodium 97.5, Carbohydrate 5.4, Fiber 0.3, Sugar 0.3, Protein 2.2
MEXICAN VEGETABLE ROLL-UPS
Another recipe that you're limited only by your imagination . . . tone it down a bit and it would be great for kids too! Cooking time includes minimum chill time.
Provided by Galley Wench
Categories Mexican
Time 1h20m
Yield 24 appetizers
Number Of Ingredients 11
Steps:
- In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended.
- Stir in corn, beans, cilantro, tomato, green chilis and salsa.
- Spread cream cheese mixture over each tortilla to edges.
- Roll up each; cut off tapered ends.
- Wrap each tortilla roll in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours.
- To serve, cut each roll into 1-inch slices.
- Garnish with cilantro sprigs.
Nutrition Facts : Calories 77, Fat 3.6, SaturatedFat 1.7, Cholesterol 7.1, Sodium 135.7, Carbohydrate 9, Fiber 0.8, Sugar 0.6, Protein 2.3
More about "grilled vegetable tortilla roll with roasted jalapeno mayonnaise recipes"
EASY GRILLED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
25 EASY JALAPENO APPETIZERS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
17 VEGGIE PINWHEEL RECIPES EVERYONE WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
GRILLED VEGETABLE QUESADILLAS - JO COOKS
From jocooks.com
GRILLED VEGGIE WRAP (VEGETARIAN) - HANNAH MAGEE RD
From hannahmageerd.com
VEGGIE TORTILLA ROLL UPS - THE FARMWIFE COOKS
From farmwifecooks.com
GRILLED VEGETABLE TORTILLA ROLL WITH ROASTED JALAPENO MAYONNAISE …
From recipeofhealth.com
10 BEST VEGETABLE TORTILLA ROLL UP RECIPES - YUMMLY
From yummly.com
EASY GRILLED VEGGIES TORTILLA WRAPS - VIBRANT PLATE
From vibrantplate.com
ULTIMATE GRILLED VEGGIE BURRITOS - THE DEFINED DISH
From thedefineddish.com
GRILLED VEGETABLE TORTILLA ROLL WITH ROASTED JALAPENO MAYONNAISE
From mexican.101-recipes.com
ROASTED VEGETABLE SANDWICH - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
GRILLED VEGETABLE TORTILLA ROLL WITH ROASTED JALAPENO MAYONNAISE ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love