Grilled Vegetable Wrap

This fiber-rich wrap keeps things light while still delivering steady energy. Grilled veggies and whole grains team up for balanced carbs and plenty of plant-powered nutrients. You get lots of volume, flavor, and nourishment — without going overboard on calories. It’s an easy, satisfying pick when you want something fresh and plant-forward.

INGREDIENTS 

1 medium red bell pepper 

1 medium yellow bell pepper 

1 small eggplant 

2 large portobello mushrooms 

4 fresh pineapple rings, 1/2-inch slices 

1 tablespoon balsamic vinegar 

1 tablespoon dry oregano 

1 tablespoon dry basil 

4 whole-wheat tortillas or gluten-free wraps, about 9 inches 

4 cups romaine lettuce, chopped 

DIRECTIONS 

1. Preheat the grill. 

2. Cut bell peppers into quarters and remove seeds. Peel the eggplant and slice lengthwise. Steam the portobello mushrooms. 

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

4. Remove any loose skin from the peppers. 

5. Julienne the vegetables and pineapple. Place in a bowl and toss with balsamic vinegar, oregano, and basil. 

6. Lay tortillas flat on a work surface. 

7. Add 1 cup vegetable mixture and 1 cup romaine lettuce to each tortilla. 

8. Roll each tortilla, folding in the ends, then cut in half diagonally.