Grilled Vegetable Wrap With Balsamic Mayo Recipe
Can it be? A truly healthy wrap? We’ve been watching on the sidelines in shock and dismay as one person after the next is tricked into believing that a wrap is some sort of magical weight loss bullet. Unfortunately, sandwich shops and sit-down spots alike take advantage of the reputation to cram Frisbee-size tortillas with cheese, bacon, ranch, and any other high-calorie ingredients they can find.
Even with a dusting of goat cheese and a spread of balsamic mayo, this wrap earns its healthy stripes by virtue of its low calorie counts and generous vegetable filling.
This wrap makes for an easy and delicious lunch or dinner that’s ready in record time. Plus, thanks to the cheese and hearty amount of vegetables, you’ll still get a big boost of protein to keep you feeling satiated.
Nutrition: 240 calories, 13 g fat (3.5 g saturated), 450 mg sodium
12 asparagus spears, woody ends removed
2 portobello mushroom caps
1 red bell pepper, halved, seeds and stem removed
1 Tbsp olive oil
Salt and black pepper to taste
2 Tbsp olive oil mayonnaise
1 Tbsp balsamic vinegar
1 clove garlic, minced
4 large spinach or whole-wheat tortillas or wraps
2 cups arugula, baby spinach, or mixed baby greens
3⁄4 cup crumbled goat or feta cheese
How to Make It
- Preheat a grill.
- Toss the asparagus, mushrooms, and bell pepper with the olive oil, plus a few pinches of salt and pepper.
- Place on the hottest part of the grill and cook, turning occasionally, until lightly charred and tender.
- The asparagus should take the least amount of time (about 5 minutes) and the peppers the most (about 10 minutes).
- Alternatively, you can roast the vegetables in a 450°F oven for 10 to 12 minutes.
- Slice the mushroom caps into thin strips. If possible, peel off the charred skin of the pepper and then slice.
- Combine the mayonnaise, vinegar, and garlic, and stir to combine thoroughly.
- Heat the tortillas on the grill or in the microwave for 30 seconds.
- Spread the balsamic mayo down the middle of each tortilla, then top with the greens and cheese. Divide the grilled vegetables among the tortillas, then roll up tightly and slice each wrap in half.