Grilled Veggie Wrap with Avocado

Tasty and wholesome wraps are easy and fun to assemble and are a big hit with family and friends. I highly recommend the pure taste sensation and maximum nutrition from these simple grilled vegetables.

1 medium zucchini, sliced
1 red bell pepper, cut in 1 in (2.5 cm) wedges
1 cup (250 ml) Portobello or white mushrooms, sliced
1 Tbsp (15 ml) extra-virgin olive oil
1 1/2 Tbsp (22 ml) balsamic vinegar, divided Sea salt and freshly ground pepper, to taste
1/4 cup (60 ml) cream cheese
1 tsp (5 ml) mixed herbs such as oregano, thyme, and tarragon, chopped
4 leaves green lettuce
2 whole-grain tortilla wraps
1 avocado, sliced
2 large tomatoes, cut in wedges

In medium saucepan, heat 1 Tbsp (15 ml) olive oil over medium heat and saut?ucchini, pepper, and mushrooms until soft and tender. Remove from heat, stir in 1 Tbsp (15 ml) balsamic vinegar and season with salt and pepper.

In a small bowl, combine cream cheese, herbs, and 1/2 Tbsp (7 ml) balsamic vinegar. Spread mixture on each wrap. Place 2 leaves of lettuce on each wrap and add saut? vegetables.

To assemble each wrap, fold the bottom 1 1/2 in (4 cm) over the filling to hold everything together; then roll.

Source: alive #258, April 2004