Ingredients Jump to Instructions ↓

  1. 2 tablespoons balsamic vinegar

  2. 1-1/2 teaspoons minced fresh basil

  3. 1-1/2 teaspoons olive oil

  4. 1-1/2 teaspoons molasses

  5. 3/4 teaspoon minced fresh thyme

  6. 1/8 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 1 medium zucchini, cut lengthwise into 1/4-inch slices

  9. 1 medium sweet red pepper, cut into 1-inch pieces

  10. 1 medium red onion, cut into 1/2-inch slices

  11. 4 ounces whole fresh mushrooms, cut into 1/2-inch pieces

  12. 4 ounces fresh sugar snap peas

  13. 1/2 cup crumbled feta cheese

  14. 3 tablespoons reduced-fat cream cheese

  15. 2 tablespoons grated Parmesan cheese

  16. 1 tablespoon reduced-fat mayonnaise

  17. 4 flour tortillas (8 inches)

  18. 4 romaine leaves

Instructions Jump to Ingredients ↑

  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.


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