nutritional information

Per Wrap:

  • Calories: 228
  • Protein: 11 g
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 51 g
  • Cholesterol: 0 mg
  • Sodium: 419 mg
  • Fiber: 8 g
  • Sugar: 3 g

Grilled Vegetable Wrap

Grilled Vegetable Wrap

Makes 2 wraps

30 minutes or fewer

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.
  • 12 thin asparagus spears, trimmed
  • 1 small red bell pepper, cut into ½-inch strips (1 cup)
  • 1 small yellow summer squash or zucchini, cut into ¼-inch-thick rounds (1 cup)
  • 1 Tbs. olive oil
  • ½ cup white beans
  • 1 small clove garlic, minced (½ tsp.)
  • ½ tsp. red chile sauce, such as sriracha
  • 2 8-inch whole-grain tortillas
  • 6 small whole basil leaves
  • 8 thin slices red onion
  • 1 cup baby arugula leaves

1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

May/June 2010 p.66

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I am going to make soon. looks so yummy

nishma shah - 2015-05-23 20:00:34

Spelling: Chile is a country; chili is a pepper.

Jean Larson - 2014-12-06 23:56:17

looks spicy

linda b - 2014-08-30 01:33:18

Can hardly wait to fire up the grill !

Ann - 2014-04-25 23:33:30

The high sodium count is from the tortillas (and possibly canned beans, but rinsing takes away some of the sodium). Another commenter suggested making your own tortillas, that would help. Also lavash flatbread is very low-calorie, low-sodium. However, it is so thin that it can tear when wrapping things up.

Lindsay - 2013-05-14 20:10:17

Second time I've made this and it is excellent! Added a little extra sriracha the second time around, delicious.

Deanna Marsh - 2013-02-22 01:19:46

I believe this recipe is more suited for the summer, with all these early summer (asparagus) and summer (peppers, basil) ingredients. And try making your own tortillas, takes 5 minutes (flour and water) and tastes of something other than sponge

Claudia - 2013-01-20 11:11:23

i used a zucchini in this recipe and i cut it into strips instead of rounds so that it wrapped better. i also chose to grill the onions with the vegetable mixture. the beans are rather bland so i added some salt and pepper for a little flavor. since i already had the grill on i heated up the tortillas on it. we also added a little shredded cheese and salsa when finishing the salad. the end result was really awesome wraps! You can mash all the beans and there is enough veggies to feed 4 people. Also, if you have non-vegetarians joining you that need their meat - grilled chicken or steak would taste good in the wraps as well.

Victoria Baker - 2012-04-12 03:07:59

WOW - so much flavor in these! Used spinach instead of arugula, added some leftover mushrooms to the veggies, and used olive oil in place of chile sauce in the bean spread. SO good! The basil adds a lot of flavor. Even the husband loved it!

K - 2011-07-19 10:45:42

These were really very good - and as a bonus, super easy to make! I substituted ranch dressing for chili sauce and used lettuce in place of arugula leaves. The basil was a nice surprise that I was not expecting, and the garlic could actually be tasted for once! My only suggestion would be to use an entire can of beans as the half can that I used just wasn't nearly enough. These were even approved by my non-vegetarian husband who was able to easily add chicken to his.

Jennifer - 2011-04-18 11:30:56

This was super yummy. I added some veganaise to the bean mixture to make it a little more creamy and it was delicious. The texture of the veggies was perfect. Great recipe!

Lilredbeach - 2011-03-14 16:37:33

This was delicious!! I just used what I had for vegetables, asparagus, roma tomatoes, and red pepper. I used romain lettuce and dried basil. The white bean spread was awesome!! Will be making this again and again.

Anonymous - 2011-03-04 11:18:02

We loved these! Pretty much followed the exact recipe except we sub baby spinach for the arugula. LOVE the basil in them!

Veggie lovin' mama - 2010-08-10 21:25:18

This recipe was delicious! Make sure you cook the vegetables as directed because if you cook them too long, you will lose flavor and the crunch. I'll definitely be making these for my family again. The basil was kind of strong, but a welcomed surprise!

QueenChuniq - 2010-06-27 15:02:40