Grilled Vegetable Tortilla Roll With Roasted Jalapeno Mayonnaise Recipes

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ROASTED (OR GRILLED) VEGETABLE WRAPS



Roasted (Or Grilled) Vegetable Wraps image

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

1 eggplant, peeled cubed
1 zucchini, cubed
1 yellow squash, cubed
8 ounces mushrooms, quartered
1 red onion, sliced
1 red bell pepper, cut into strips
3 garlic cloves, sliced
1/2 cup olive oil
salt and pepper
4 cups raw spinach
3 garlic cloves
1/3 cup low-fat mayonnaise
1 tablespoon vegetable oil
3 tablespoons parmesan cheese
salt and pepper
6 burrito-size low-fat flour tortillas

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



Grilled Veggie Wraps image

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

2 tablespoons balsamic vinegar
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons olive oil
1-1/2 teaspoons molasses
3/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch slices
4 ounces whole fresh mushrooms, cut into 1/2-inch pieces
4 ounces fresh sugar snap peas
1/2 cup crumbled feta cheese
3 tablespoons reduced-fat cream cheese
2 tablespoons grated Parmesan cheese
1 tablespoon reduced-fat mayonnaise
4 flour tortillas (8 inches)
4 romaine leaves

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



Chicken Tortilla Rolls image

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

2 cups cooked diced chicken
3/4 cup cooked diced bacon
8 ounces cream cheese
2 tablespoons dried herbs (basil, oregano, parsley etc.)
1/2 cup fresh cilantro, leaves no stems
1/2 cup finally diced carrot
1 cup guacamole
1/2 cup diced tomato
1/2 cup diced red onion
2 burrito-sized flour tortillas

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



Roasted Vegetable Wraps with Garlic Aioli image

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

1 medium bell pepper, cut into 3/4-inch pieces
1 medium red onion, cut into 1/2-inch wedges
1 medium zucchini, cut in half lengthwise, cut crosswise into 1/4-inch slices
4 oz fresh whole mushrooms, cut into quarters
3 tablespoons olive or vegetable oil
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup mayonnaise or salad dressing
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
6 flour tortillas (8 to 10 inch)
1 1/2 cups shredded lettuce

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



Tortilla Rolls image

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

5 large flour tortillas
3 -4 green onions, chopped--stems and all
4 ounces chopped green chilies, drained
8 ounces cream cheese, softened
1 (8 ounce) container sour cream
1/2 lb cheddar cheese, shredded
1 dash hot sauce

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



Mexican Vegetable Roll-Ups image

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

1 (3 ounce) package cream cheese, softened
1/3 cup sour cream
1 tablespoon taco seasoning mix (to taste)
1/2 cup fresh corn kernels (or frozen corn, thawed, drained)
1/2 cup black beans, drained, rinsed
1/4 cup finely chopped fresh cilantro
1 plum tomato, seeded, finely chopped (Roma, about 1/4 cup) (optional)
2 tablespoons salsa
2 tablespoons diced mild green chilies, drained (optional)
1/2 cup shredded cheese, cheddar, jack, etc
3 large tortillas (10 inch. plain, jalapeno,sundried tomato, etc.)

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

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