Veggie Wraps

Number of Servings
    •      1 red sweet bell pepper, seeded and cut into 1/2-inch wide strips
    •      1 green bell pepper, seeded and cut into 1/2-inch wide strips
    •      1 small yellow squash and 1 small zucchini, cut lengthwise into 1/4-inch slices
    •      1 medium red onion, cut into 1-inch wide wedges
    •      1 teaspoon olive oil
    •      4 12-inch tomato or other flavored flour tortillas
    •      1/4 cup light ranch-style dressing
    •      2 ounces shredded reduced-fat Monterey Jack cheese
    •       fresh ground black pepper to taste
(You can prepare this recipe as a side dish omitting the last 3 ingredients and use remainder to make the wraps)

In a large bowl toss the prepared vegetables with the oil. Place vegetables in a grill basket and grill over medium high heat for about 5 minutes or until crisp-tender. Spread one side of a tortilla with 1 tablespoon of the ranch dressing and sprinkle with 1/2 ounce of the shredded cheese and black pepper. Top with about 3/4 cup of the grilled vegetables. Roll the wrap and cut in half diagonally in the center. Repeat with remaining wraps if desired. Either grill the wraps to heat or microwave them for 20 seconds to reheat.

Nutrition Information
324 Calories; 8g Fat (22.5% calories from fat); 12g Protein; 51g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 427mg Sodium.