Grilled Veggie Wrap Recipes

GRILLED VEGGIE TORTILLA WRAPS

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.

GRILLED VEGGIE WRAPS

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.

CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD

Steps:

• For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
• Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
• For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
• Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
• To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.

HUMMUS AND GRILLED VEGETABLE WRAP

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

HUMMUS AND GRILLED VEGGIE WRAP

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 VEGETABLE WRAP

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 ^_^.

MEDITERRANEAN GRILLED VEGGIE WRAPS

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.

GRILLED VEGGIE WRAPS

Steps:

• Slice the peppers in half & remove seeds.
• Skin and cut onion into quarters and peel into individual layers.
• Put all these ingredients in a bowl and pour over enough olive oil to coat well.
• Cut off ends of squash and cut in half lengthwise.
• Brush squash and portabella cap with olive oil.
• Place all peppers and onion in a grill basket and place over med to med low heat (we usually put the squash & mushroom directly on the grill themselves).
• Grill as desired (usually 15- 20 minutes).
• Remove the veggies from the grill and cut them into smaller, more uniform sizes.
• In the center of one tortilla, layer 1/2 the rice, the veggie mixture, 1/2 of the cheese and spritz/pour on the dressing to taste.
• Roll up the wrap, tucking the ends and microwave (covered with a damp paper towel) for 20-25 seconds to warm through. Enjoy!
• If you have leftover veggies (we always do) mix them with hash browns and fry for a quick meal later it the week!

ROASTED (OR GRILLED) VEGETABLE WRAPS

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!