Enjoy a delicious and nutritious Grilled Vegetable and Goat Cheese Wrap for lunch. Packed with grilled veggies, creamy goat cheese, and a sun-dried tomato spread.
Grilled Vegetable and Goat Cheese Wrap
Savor the flavors of grilled vegetables and creamy goat cheese in our Grilled Vegetable and Goat Cheese Wrap recipe. This healthy and satisfying lunch option is perfect for those looking for a vegetarian meal with a burst of flavor.
With the added touch of a sun-dried tomato spread, this wrap is sure to become a lunchtime favorite. Enjoy the combination of textures and flavors in every bite!
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Grilled Vegetable and Goat Cheese Wrap
Ingredients
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 whole wheat tortillas
- 4 ounces (113g) goat cheese
- 1 cup baby spinach leaves
- 1/4 cup sun-dried tomato spread
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 35g
- Fiber: 6g
- Fat: 16g
- Sugar: 8g
Instructions
- Preheat the grill or grill pan over medium heat.
- In a bowl, toss the zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil, salt, and pepper.
- Grill the vegetables for 4-5 minutes per side or until they are tender and slightly charred.
- Remove the grilled vegetables from the heat and let them cool slightly.
- Spread the sun-dried tomato spread evenly over each tortilla.
- Crumble the goat cheese over the tortillas.
- Divide the grilled vegetables and baby spinach among the tortillas.
- Roll up the tortillas tightly, tucking in the sides as you go.
- Slice the wraps in half and serve.
Service Suggestion
- Serve with a side of mixed greens or a refreshing cucumber salad.
- Pair with a glass of iced herbal tea for a refreshing and light lunch.
Notes
- Add a handful of sliced black olives for an extra burst of flavor.
- For a vegan option, substitute the goat cheese with a dairy-free alternative.