Grilled Vegetable Wraps
Prep: 30 minutes • Grill: 7 minutes • Serves: 4
2 tablespoons Schnucks olive oil
1-1/2 tablespoons fresh lemon juice
3 teaspoons minced fresh garlic, divided
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 small red onion, cut crosswise into 1/4-inch-thick slices
1 medium zucchini, cut lengthwise into quarters
1 portabella mushroom, stem removed if necessary
1 red or yellow bell pepper, cut lengthwise in half and seeds removed
4 ounces Schnucks 1/3 less fat Neufchatel cheese, softened
3 ounces pitted or sliced kalamata olives, drained and finely chopped (about 1/2 cup)
4 flavored wraps or large flour tortillas
1 package (2/3 ounce) fresh basil, leaves removed
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, with whisk, stir oil with lemon juice, 2 teaspoons garlic, salt and black pepper. To hold onion rings together, insert a wooden pick horizontally through each slice from opposite sides – 2 picks per slice.
2. Place onion, zucchini, mushroom and bell pepper on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking and brushing with garlic mixture. Transfer vegetables to cutting board.
3. Meanwhile, in small bowl, combine Neufchatel cheese, olives and remaining 1 teaspoon garlic. Spread each wrap with one-fourth cheese mixture, about 3 tablespoons.
4. Cut mushroom and bell pepper into 1/4-inch-thick slices; remove wooden picks and separate onion into rings. Arrange one-fourth vegetables and basil leaves over cream cheese mixture on bottom third of each wrap. Starting from bottom of each wrap, tightly roll wrap around filling. Cut each wrap diagonally in half to serve.
Each serving: about 442 calories, 24 g total fat (7 g saturated),20 mg cholesterol, 1041 mg sodium, 47 g carbohydrate, 4 g fiber, 10 g protein
Wraps may be prepared and refrigerated up to 4 hours in advance.
To serve wraps as an appetizer, cut crosswise into 1-inch-thick rounds.