Roasted Vegetable Wraps With Chive Sauce

Roasted Vegetable Wraps With Chive Sauce

Quick look

  • prep 20 min    cook 30 min
  • serves 4

The Mexican burrito takes on new meaning — as a hearty, diet-friendly lunch — when you amend it with a variety of sandwich fillings and wrap it with flavored tortillas.


  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 medium zucchini (1 pound total)
  • 2 large red bell peppers
  • 1 large red onion
  • Four 7-inch flour tortillas
  • Yogurt cheese from 3/4 cup plain nonfat yogurt (see below)
  • 1/4 teaspoon onion salt
  • 1 tablespoon snipped fresh chives

    How to make it  50 minutes

  • 1

    Heat oven to 450°F. Lightly coat a jelly-roll pan or shallow-sided baking pan with vegetable cooking spray. Whisk oil, vinegar, rosemary, garlic, and salt together in a small bowl. Cut each zucchini crosswise in half, then lengthwise into 1/4-inch-thick slices. Cut each bell pepper into 8 strips. Cut onion into 16 wedges.

  • 2

    Toss vegetables and oil mixture together in pan. Roast, tossing frequently, until brown and tender, about 30 minutes. Sprinkle the tortillas with a little water, wrap in foil, and place in oven during the last 5 minutes of roasting.

  • 3

    Combine yogurt cheese, onion salt, and chives together in a small bowl. Spread evenly on each tortilla and top with vegetables. Fold in sides of tortillas and roll up. Cut each wrap into 3 pieces on the diagonal. One serving equals one 3-piece wrap.

Nutritional Information(per serving)

  • Calories: 270
  • Fat: 7.5g
  • Saturated Fat: 1.5g
  • Cholesterol: 1mg
  • Sodium: 535mg
  • Carbs: 43g
  • Protein: 10g
  • Fiber: 5g

How to Make Yogurt Cheese
Line a sieve with a double thickness of cheesecloth or a coffee filter; place over a bowl. Put 3/4 cup plain nonfat or low-fat yogurt (select brand that does not contain gelatin) in the sieve. Cover with plastic wrap and refrigerate at least one hour. The liquid in the yogurt drips out through the filter, allowing the yogurt to thicken into a spread.

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