Italian · Lunch
Grilled Vegetable Cheese Wrap
A grilled vegetable wrap built on a whole-wheat tortilla with zucchini, bell pepper and red onion charred on a grill pan, layered with part-skim ricotta and mozzarella. Lemon and balsamic brighten the vegetables while fresh basil adds herbaceous Italian notes, served sliced.
$3
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
372Calories
19.2gProtein
14.5gFat
41.8gCarbs
9.8gSugar
7.1gFiber
596mgSodium
42mgChol
7.1gSat Fat
612mgPotassium
411mgCalcium
2.7mgIron
0.8mcgVitamin B12
51mgVitamin C
Goes well with
Pinot Grigio
local
Sparkling San Pellegrino or Acqua Panettone (Sparkling Water)
international
vegetarian
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Slice zucchini lengthwise into thin strips, cut bell pepper into strips, and slice red onion thinly; lay everything on a board ready for grilling.
2
Char
Heat grill pan over medium-high heat and lay vegetables in single layer; char 4–5 minutes per side until dark grill marks form and zucchini turns tender.
3
Build
Lay tortilla flat and spread part-skim ricotta evenly across center, scatter charred vegetables and mozzarella on top, then drizzle with balsamic vinegar and lemon juice.
4
Plate
Tear basil leaves, sprinkle over filling, fold sides in, roll tightly from bottom, slice on diagonal, and arrange cut side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g part-skim ricotta cheese
- 22 whole-wheat tortilla, 8-inch (45g)
- 11 small zucchini (140g)
- 11 small red bell pepper (120g)
- 11 small red onion (120g)
- 1.4 oz40g mozzarella cheese
- 4 tsp4 tsp balsamic vinegar
- 2 tsp2 tsp olive oil
- 88 fresh basil leaves
- 1 tsp1 tsp lemon juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
