2007 Grilled Veggie Wraps

By boandozzy

1 wrap equals 332 calories, 14 g fat (6 g saturated fat), 26 mg cholesterol, 632 mg sodium, 39 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 2 fat.

Originally published as Grilled Veggie Wraps in Light & Tasty February/March 2006, p37

Ingredients

• 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

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large resealable plastic bag, combine the first seven ingredients; add vegetables. Seal bag and turn to coat; 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, stirring frequently.

Set aside 1 teaspoon marinade. Turn vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. Meanwhile, 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. Yield: 4 servings.