Name: Grilled Veggie Wraps
Yield: 4
Ingredients: 15 asparagus spears, tough ends removed, cut into 2 inch pieces; 2 portobello mushroom caps, sliced; 1 red bell pepper, sliced; 1 red onion, sliced; 6 ounces (about 1 cup) firm silken tofu; 1/4 cup raw cashews; 1 tablespoon hemp seeds; 2 tablespoons balsamic vinegar; 1/2 teaspoon low sodium mustard; 1 clove garlic, minced; 4 cups arugula; 4 large (100% whole grain) flour tortillas

Serves

Ingredients

15 asparagus spears, tough ends removed, cut into 2 inch pieces

2 portobello mushroom caps, sliced

1 red bell pepper, sliced

1 red onion, sliced

6 ounces (about 1 cup) firm silken tofu

1/4 cup raw cashews

1 tablespoon hemp seeds

2 tablespoons balsamic vinegar

1/2 teaspoon low sodium mustard

1 clove garlic, minced

4 cups arugula

4 large (100% whole grain) flour tortillas

Instructions

Preheat grill to medium. Place vegetables in a grilling basket. Grill with lid closed, stirring every 5 minutes until tender.

Vegetables may also be roasted in the oven. Preheat oven to 375 degrees F. Place asparagus, mushrooms, bell pepper and onion on a parchment-lined baking pan. Bake, stirring occasionally, for 25 minutes or until vegetables are tender.

To make the dressing, blend tofu, cashews, hemp seeds, vinegar and mustard in a high-powered blender. Stir in minced garlic.

Heat tortillas in the microwave for 30 seconds. Spread the desired amount of dressing on each tortilla, then top with the arugula and roasted vegetables. Roll up tightly and slice in half.

Leftover dressing can be refrigerated and saved for another use.

Nutrition Facts

Calories 292, Protein 15 g, Carbohydrates 38 g, Sugars 7 g, Total Fat 10.1 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 178 mg, Fiber 8.7 g, Beta-Carotene 1038 ug, Vitamin C 47 mg, Calcium 118 mg, Iron 5.2 mg, Folate 86 ug, Magnesium 79 mg, Potassium 632 mg, Zinc 1.8 mg, Selenium 11.4 ug

Browse Recipes

Grilled Veggie Wraps