Best Grilled Veggie Wraps Recipes

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.

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.

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 AND HUMMUS WRAPS

Steps:

• 1. Heat a large grill pan over medium-high heat, or prepare your outdoor grill.
• 2. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to grill pan, or place in a vegetable grilling pan; cook 3 minutes on each side or until grill marks appear. Remove from pan.
• 3. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables.
• 4. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
• 5. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.
• 6. Optional additions: butter lettuce, spinach, avocado slices