dish
Grilled Veggie Wraps

4
Serves
318
Calories
17
Nutrients
15
Vitamins

Ingredients

1/2 cup roasted garlic vinaigrette (see recipe) or reduced-fat bottled vinaigrette
4 large whole mushrooms
1/2 cup cream cheese, low-fat whipped
2 tablespoons minced chives
4 large flour tortillas

Cooking Instructions

For the grilled veggies:
1. Preheat the grill.

2. Brush the vegetables with the Roasted Garlic Vinaigrette on all sides.

3. Grill on a hot grill for 2 minutes on each side. To keep the onions together, slide a spatula completely underneath to pick up all the rings. Turn carefully. Season to taste with salt and pepper.

4. Let the vegetables cool to room temperature, and coarsely chop.

For the wraps:
5. In a small mixing bowl, combine the cream cheese and chives.

6. Lay the tortillas out and spread 2 tablespoons of the cream cheese mixture on each of them. Divide the vegetables among the tortillas, and spread the remaining cream cheese mixture on top of the vegetables. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

7. Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap

Nutrition Information

Number of Servings: 4
Calories
318
Protein
13 g
Total Carbohydrate
48 g
Dietary Fiber
8 g
Soluble Fiber
2 g
Insoluble Fiber
4 g
Sugar
9 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
1 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
59 %
Percent Calories from Fat
29 %
Vitamin A
2004 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
4 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
5 mcg
Vitamin C
59 mg
Vitamin D
17 IU
Folate
110 mcg
Vitamin E
2 IU
Vitamin K
6 mcg
Pantothenic Acid
1 mg
Calcium
128 mg
Iron
3 mg
Phosphorus
272 mg
Potassium
725 mg
Sodium
693 mg
Zinc
1 mg