Recipe for cooking grilled veggie wraps

Quick Meals- Salads and Wraps :: Savory Wraps

Grilled Veggie Wraps

2 cloves garlic, crushed
2 Tbsp. extra-virgin extra virgin olive oil
6 oz. portobello mushrooms, sliced
2 Roma tomatoes, sliced lengthwise
4 lrg. flour tortillas
4 oz. mixed salad greens
4 oz. goat cheese, crumbled and at room temperature
4 oz. roasted red bell peppers in water, drained and cut into strips
8 dashes raspberry or white wine vinegar

Preheat oven to 400 degrees F.

Mix together garlic and oil in sm. bowl. Lightly brush one side of mushroom and tomatoes slices with some of oil mixture. Grill until done, approximately 3 min. per side for mushrooms and 1 min. per side for tomatoes.

Meanwhile, lay tortillas flat and brush top side lightly with remaining oil mixture. Divide and spread greens, goat cheese and roasted pepper strips on lower half of each tortilla. Top each with a qt.er of grilled mushroom and tomato slices. Lightly sprinkle vinegar over all and roll the tortillas like you would for a burrito. Place the tortillas on a baking sheet and bake for 5 min., until warm.

Cut each tortilla roll in half on a diagonal and place on warmed individual plates. Serve immediately.

Makes approximately 4 servings.

Per servings: 357 cal., 40g carbohydrates, 10g protein, 17g total fat (6g saturated), 30mg cholesterol, 4g fiber, 417mg sodium. Cal. from fat: 43%