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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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! âBritani Sepanski of Indianapolis, Indiana 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 |
Directions:
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.
2. Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes, stirring frequently.
3. 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.
4. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted.
5. 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.
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