For variety, substitute another mix of veggies for this grilled meatless meal.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Fold bottom of tortilla partially over the vegetables. Roll into a cone. Repeat with remaining ingredients. Lightly brush outside of wraps with remaining oil.

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  • 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.

Nutrition Facts

331 calories; 12 g total fat; 2 g saturated fat; 14 mg cholesterol; 773 mg sodium. 46 g carbohydrates; 2 g fiber; 11 g protein; 729 IU vitamin a; 67 mg vitamin c; 24 mcg folate; 141 mg calcium; 3 mg iron;

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