Italian · Lunch
Grilled Vegetable Cheese Wrap (Gluten-Free)
A grilled vegetable wrap built on a gluten-free corn tortilla, layered with charred zucchini, bell pepper and red onion, melted provolone cheese, basil pesto and arugula. Balsamic glaze adds sweetness. Griddled until the cheese melts and the tortilla crisps.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
448Calories
24.8gProtein
26.8gFat
35.2gCarbs
9.5gSugar
6.2gFiber
857mgSodium
56mgChol
15.7gSat Fat
590mgPotassium
555mgCalcium
2.3mgIron
1.2mcgVitamin B12
50mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Slice zucchini into planks, bell pepper into strips, red onion into rings. Toss with olive oil, salt, and black pepper.
2
Char
Heat griddle to medium-high. Lay vegetables in single layer and cook 4 to 5 minutes per side until charred and tender.
3
Grill
Lay tortilla flat, spread pesto, layer charred vegetables, provolone cheese, and arugula, drizzle with balsamic glaze. Place seam-side down on medium griddle, cook 2 to 3 minutes per side until toasted and cheese melts.
4
Plate
Slice wrap diagonally in half and serve immediately while cheese is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g provolone cheese
- 22 gluten-free corn tortilla (about 8 inch)
- 120g120g zucchini
- 90g90g bell pepper
- 40g40g red onion
- 30g30g arugula
- 2 tbsp2 tbsp basil pesto
- 2 tsp2 tsp balsamic glaze
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
