Roasted Vegetable Wraps

Name: Roasted Vegetable Wraps
Ingredients: 4 portabella mushrooms, sliced 1/4-inch thick; 2 red bell peppers, cut into 1/4-inch strips; 2 small yellow squash, sliced 1/4-inch thick; 2 small zucchini, sliced 1/4-inch thick; 2 carrots, sliced 1/4-inch thick; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 12 teaspoon salt; 12 cup sun-dried tomato (dry-pack); 1 cup plain fat-free yogurt; 13 cup reduced-fat ricotta cheese; 2 garlic cloves, minced; 1 teaspoon ground black pepper; 6 (8 inch) flour tortillas; 14 cup fresh basil, chopped

15 ingredients

13 steps

Ingredients

4 portabella mushrooms, sliced 1/4-inch thick
2 red bell peppers, cut into 1/4-inch strips
2 small yellow squash, sliced 1/4-inch thick
2 small zucchini, sliced 1/4-inch thick
2 carrots, sliced 1/4-inch thick
2 tablespoons olive oil
2 tablespoons balsamic vinegar
12 teaspoon salt
12 cup sun-dried tomato (dry-pack)
1 cup plain fat-free yogurt
13 cup reduced-fat ricotta cheese
2 garlic cloves, minced
1 teaspoon ground black pepper
6 (8 inch) flour tortillas
14 cup fresh basil, chopped

Directions

1

Preheat oven to 400F In a large roasting pan, combine mushrooms, bell peppers, zucchini, yellow squash, carrots, oil, vinegar and salt.
2

Toss to coat.
3

Bake, stirring occasionally 20 to 30 minutes or until vegetables are tender and browned.
4

Meanwhile soak tomatoes in hot water 10 minutes, or until soft.
5

Drain and finely chop.
6

In a medium bowl, combine tomatoes, yogurt, ricotta, garlic and black pepper.
7

Warm tortillas in a microwave oven 15 to 20 seconds.
8

Spread 1/6th of the yogurt mixture onto a flour tortilla.
9

Spoon 1/6th of the vegetable mixture along the center of the tortilla.
10

Sprinkle vegetables with the basil.
11

Fold like an envelope to form a closed package.
12

Cut in half on the diagonal.
13

Repeat with remaining ingredients.