Grilled Veggie Wraps
Bring vibrant flavors to your table with these Grilled Veggie Wraps, a wholesome and satisfying meal perfect for lunch, dinner, or meal prep. Packed with smoky, charred zucchini, red bell peppers, portobello mushrooms, and red onions, these wraps offer a delicious medley of textures and tastes. Seasoned with smoky paprika and garlic, then paired with a zesty homemade Greek yogurt and dill sauce, every bite is an explosion of freshness. Nestled in warm whole wheat tortillas with crisp baby spinach and creamy feta cheese, these wraps are as nutritious as they are flavorful. Ready in just 25 minutes, this vegetarian recipe is ideal for quick yet gourmet-style meals that will delight your taste buds. Perfect for grill enthusiasts and health-conscious foodies alike!
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Recipe Information
Ingredients
- 1 large Zucchini
- 1 large Red bell pepper
- 2 large Portobello mushrooms
- 1 medium Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Whole wheat tortillas
- 2 cups Baby spinach
- 0.5 cup Feta cheese
- 0.5 cup Plain Greek yogurt
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh dill
Instructions
Preheat your grill or grill pan to medium-high heat.
Slice the zucchini lengthwise into 1/4-inch thick planks. Core and slice the red bell pepper into quarters. Slice the red onion into 1/2-inch thick rounds. Remove the stems from the portobello mushrooms.
In a large bowl, toss the zucchini, red bell pepper, portobello mushrooms, and red onion with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Place the vegetables on the preheated grill. Cook for 3-4 minutes on each side or until tender and slightly charred. Remove from the grill and let cool slightly.
While the vegetables are cooling, prepare the yogurt sauce by mixing the Greek yogurt, lemon juice, and fresh dill in a small bowl. Set aside.
Lay a tortilla flat on a clean surface. Spread a tablespoon of the yogurt sauce over the center of the tortilla.
Add a handful of baby spinach leaves, a portion of grilled vegetables, and a sprinkle of feta cheese on top.
Fold in the sides of the tortilla and roll it tightly into a wrap. Repeat with the remaining tortillas and ingredients.
Slice each wrap in half and serve immediately. Enjoy your Grilled Veggie Wraps!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.5 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
