Cal-Mex Veggie Wraps
For variety, substitute another mix of veggies for this grilled meatless meal.
Ingredients
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1 orange sweet pepper, seeded and cut into 1/2-inch-wide strips
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1 green pepper, seeded and cut into 1/2-inch-wide strips
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2 medium yellow summer squash, cut lengthwise into 1/4-inch-thick slices
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1 large sweet onion, cut into 1-inch-wide wedges
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2 teaspoons cooking oil
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6 12-inch tomato- and/or spinach-flavored flour tortillas
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1/4 cup purchased light ranch salad dressing
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2 ounces Monterey Jack cheese with jalapeno peppers, shredded (about 1/2 cup)
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1/2 cup snipped fresh cilantro
Directions
1.
Brush peppers, squash, and onion with half of the oil. Grill vegetables in a grill basket or on a greased grilling tray on an uncovered grill directly over medium-hot coals for 5 to 8 minutes or until crisp-tender, turning occasionally. Remove vegetables as they are done; set aside and keep warm.
2.
Spread one side of a tortilla with some of the ranch dressing. Top with some of the cheese. Spoon about 3/4 cup of the grilled vegetables atop cheese just below center of the wrap. Top vegetables with some snipped cilantro.
3.
Fold bottom of tortilla partially over the vegetables. Roll into a cone. Repeat with remaining ingredients. Lightly brush outside of wraps with remaining oil.
4.
Grill filled wraps on the rack of an uncovered grill directly over medium-hot coals for 1 to 2 minutes or until tortillas are lightly toasted and cheese begins to melt, turning once. Makes 6 wraps.
Nutrition information
Calories 331, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 14 mg, Sodium 773 mg, Carbohydrate 46 g, Fiber 2 g, Protein 11 g. Daily Values: Vitamin C 114%, Calcium 14%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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