Roasted Veggie Wraps

13 ingredients
5 steps

Ingredients

  • 1 envelope Parmesan Italian salad dressing mix
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 medium sweet red pepper, sliced
  • 1 cup julienned carrots
  • 1 cup quartered fresh mushrooms
  • 1 cup fresh broccoli florets
  • 1 medium onion, sliced and separated into rings
  • 1 medium yellow summer squash, sliced
  • 6 flour tortillas (8 inches)
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • Salsa, optional

Directions

  1. 1
    In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat.
  2. 2
    Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally.
  3. 3
    Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a
  4. 4
    .
  5. 5
    Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.

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