Skip to main content

Summer Bliss: Save $150 per person, per night in Tucson

 Ends 9/30 (opens in new window)

Grilled Vegetable Wrap

45 Minutes
4 People
Overhead view of vegetable wrap on black plate.


1 med red bell pepper
1 med yellow bell pepper
2 lg Portobello mushrooms
1 sm eggplant
4 fresh pineapple rings, 1/2-inch slices
1 Tbsp balsamic vinegar
1 Tbsp dry oregano
1 Tbsp dry basil
4 cups chopped romaine lettuce
4 whole-wheat flour tortillas, about 9-in in diameter


  1. Preheat grill.

  2. Cut bell peppers in quarter and remove ends and seeds. Peel eggplant and slice lengthwise. Stem Portobello mushroom.

  3. Grill vegetables and pineapple rings until tender. Remove and let cool.

  4. Remove any lose skin from peppers. Julienne vegetables and fruit and toss together in a medium bowl with vinegar, oregano and basil.

  5. Place tortilla onto flat working surface. Spoon 1 cup vegetables and 1 cup romaine lettuce onto each tortilla. Roll tortilla, folding ends in, and cut in half on the diagonal.


Calories 320
Protein 10g
Sodium 453mg
Carbohydrates 60g
Fat 6g
Fiber 7g
Cholesterol 0mg
Servings 4