Grilled Veggie Tortilla Wraps Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon lemon-pepper seasoning
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into strips
4 ounces cream cheese, softened
1 tablespoon prepared pesto
4 whole wheat tortillas (8 inches), warmed
Instructions
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.
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