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1
orange sweet pepper, seeded and cut into 1/2-inch-wide strips
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1
green pepper, seeded and cut into 1/2-inch-wide strips
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2
yellow summer squash, cut lengthwise into 1/4-inch-thick slices
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1
large sweet onion, cut into 1-inch-wide wedges
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2
teaspoons cooking oil
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6
12 inches tomato- and/or spinach-flavored flour tortillas
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1/4
cup purchased light ranch salad dressing
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2
ounces Monterey Jack cheese with jalapeno peppers, shredded (about 1/2 cup)
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1/2
cup snipped fresh cilantro
1. Brush peppers, squash, and onion with half of the oil. Grill vegetables in a grill basket or on a greased grilling tray on an uncovered grill directly over medium-hot coals for 5 to 8 minutes or until crisp-tender, turning occasionally. Remove vegetables as they are done; set aside and keep warm.
2. Spread one side of a tortilla with some of the ranch dressing. Top with some of the cheese. Spoon about 3/4 cup of the grilled vegetables atop cheese just below center of the wrap. Top vegetables with some snipped cilantro.
3. Fold bottom of tortilla partially over the vegetables. Roll into a cone. Repeat with remaining ingredients. Lightly brush outside of wraps with remaining oil.
4. Grill filled wraps on the rack of an uncovered grill directly over medium-hot coals for 1 to 2 minutes or until tortillas are lightly toasted and cheese begins to melt, turning once. Makes 6 wraps.
- Servings Per Recipe 6,
- Calories 331,
- Protein (gm) 11,
- Carbohydrate (gm) 46,
- Fat, total (gm) 12,
- Cholesterol (mg) 14,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 729,
- Vitamin C (mg) 67,
- Folate (µg) 24,
- Sodium (mg) 773,
- Calcium (DV %) 141,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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