Grilled Vegetable Wrap
PREP TIME: 10 minutes
COOK TIME: 10 minutes
12 thin asparagus spears, trimmed
1 cup red bell pepper, cut into 1/2-inch strips
8 thin slices red or yellow onion
1 cup yellow summer squash or zucchini, cut into 1/4-inch-thick rounds
1 tbsp olive oil
1/2 cup pre-cooked white beans
1 small clove garlic, minced
1/2 tsp red chile sauce
2 8-inch whole-grain tortillas
6 small whole basil leaves
1 cup baby arugula leaves
Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt, pepper and chili sauce, if desired. Grill or broil vegetables until tender.
Mash garlic and beans together. Spread half of the bean mixture over each tortilla. Top each with 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately.