The key to this recipe’s success is the three-cheese spread. My father is strictly a meat-and-potatoes man, but he definitely liked these wraps!
—BRITANI SEPANSKI INDIANAPOLIS, IN
PREP: 15 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 4 SERVINGS
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
1. In a 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.
NOTE If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
PER SERVING 332 cal., 14 g fat (6 g sat. fat), 26 mg chol., 632 mg sodium, 39 g carb., 4 g fiber, 13 g pro. Diabetic Exchanges: 2 starch, 2 vegetable, 2 fat.