Photo by Catherine McCord
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
1
small red onion, sliced into rings
2
red bell peppers, halved and seeds removed
2
portobello mushrooms, stems removed
1
tablespoon olive oil
1
tablespoon plus 1 teaspoon balsamic vinegar
1
teaspoon kosher salt
4
whole wheat tortilla wraps
1
/4 cup crumbled feta cheese
1
/4 cup fat free greek yogurt
Need to make a substitution?
Preparation
Step 1
1. Preheat the grill on high heat.
Step 2
2. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
Step 3
3. Place all the veggies on the grill and cook for 3–5 minutes on each side, until the veggies are soft.
Step 4
4. Remove from the grill and allow to cool slightly.
Step 5
5. Thinly slice the mushrooms and bell peppers. Separate the onions into thin rings.
Step 6
6. In a small bowl mix together the yogurt and 1 teaspoon balsamic vinegar.
Step 7
7. Spread 1 tablespoon of the yogurt sauce onto wrap and divide the veggies evenly between the tortilla wraps, top with the feta cheese and roll up like a burrito.