I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! —Britani Sepanski of Indianapolis, Indiana.
1 inch Medium zucchini, cut lengthwise into 1/4 slices
1 inch Medium sweet red pepper, cut into 1 pieces
1 inch Medium red onion, cut into 1/2 slices
4 ounce Whole fresh mushrooms, cut into 1/2 inch pieces
4 ounce Fresh Sugar Snap Peas
0.5 cup Crumbled Feta Cheese
3 tablespoon Reduced Fat Cream Cheese
2 tablespoon Grated Parmesan Cheese
1 tablespoon Reduced fat mayonnaise
4 Flour Tortillas
4 Romaine leaves
Nutrition value
222
calories per serving
9 g Fat15 g Protein19 g Carbs14 g FiberOther
Current Totals
9 g Fat
15 g Protein
19 g Carbs
14 g Fiber
MacroNutrients
Carbs
19 g
Protein
15 g
Fiber
14 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
182 mg
Iron
5 mg
Vitamin A
112 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
65 mg
Manganese
1 mg
Phosphorus
341 mg
Selenium
9 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
