Best 5 Grilled Veggie Tortillas Recipes

**Experience the explosion of flavors with our grilled veggie tortillas, a delightful culinary journey that combines the goodness of fresh vegetables, aromatic herbs, and the warmth of toasted tortillas.**

These tortillas are a symphony of textures and tastes, featuring tender grilled zucchini, bell peppers, and onions, along with the subtle sweetness of corn and black beans. The tangy chipotle crema adds a touch of heat and smokiness, while the creamy avocado slices bring a cooling balance. Choose from three variations that cater to different dietary preferences: the classic grilled veggie tortillas, a vegan version with plant-based crema, and a gluten-free option using almond flour tortillas. Each bite is a celebration of fresh, healthy ingredients that nourish your body and tantalize your taste buds. Get ready to elevate your mealtime with these delectable grilled veggie tortillas!

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED VEGGIE TORTILLA WRAPS

Grilled Veggie Tortilla Wraps image

You don't have to be a vegetarian to appreciate the wholesome goodness of these wraps. The tasty tortillas, stuffed with cream cheese and marinated veggies, will have everyone singing their praises.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon lemon-pepper seasoning
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into strips
4 ounces cream cheese, softened
1 tablespoon prepared pesto
4 whole wheat tortillas (8 inches), warmed

Steps:

In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once. , In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender. , Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately.

Nutrition Facts : Calories 361 calories, Fat 23g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 382mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.

GRILLED VEGGIE TORTILLAS FOR TWO

Grilled Veggie Tortillas for Two image

Put your garden vegetables to good use in this delightful entree, which resembles a pizza. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 small zucchini, cut lengthwise into 1/2-inch slices
1 small yellow summer squash, cut lengthwise into 1/2-inch slices
1/2 small sweet red pepper, cut in half
1 tablespoon olive oil, divided
1/4 teaspoon salt
1 small tomato, chopped
2 tablespoons reduced-fat mayonnaise
1 tablespoon prepared pesto
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
2 whole wheat tortillas (8 inches)
1/2 cup shredded part-skim mozzarella cheese

Steps:

Brush the zucchini, summer squash and red pepper with 1-1/2 teaspoon oil. Sprinkle with salt. Grill vegetables over medium heat for 4-5 minutes on each side or until tender. Cut into 1/2-in. cubes and place in a small bowl; stir in tomato., Combine the mayonnaise, pesto, basil and oregano; set aside. Brush both sides of tortillas with remaining oil. Grill, uncovered, over medium heat for 2-3 minutes or until puffed., Remove from the grill. Spread grilled sides with sauce; top with vegetable mixture. Sprinkle with cheese. Grill, covered, for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 400 calories, Fat 23g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 787mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

GRILLED VEGGIE WRAPS

Grilled Veggie Wraps image

I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! -Britani Sepanski of Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons balsamic vinegar
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons olive oil
1-1/2 teaspoons molasses
3/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch slices
4 ounces whole fresh mushrooms, cut into 1/2-inch pieces
4 ounces fresh sugar snap peas
1/2 cup crumbled feta cheese
3 tablespoons reduced-fat cream cheese
2 tablespoons grated Parmesan cheese
1 tablespoon reduced-fat mayonnaise
4 flour tortillas (8 inches)
4 romaine leaves

Steps:

In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.

Nutrition Facts : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

GRILLED VEGETABLE TORTILLAS

Grilled Vegetable Tortillas image

Make and share this Grilled Vegetable Tortillas recipe from Food.com.

Provided by pammyowl

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup diced yellow pepper
1/2 cup diced green pepper, diced
1/2 cup zucchini, diced
6 flour tortillas (8-10-inch)
1 1/2 cups monterey jack cheese
1 tablespoon butter

Steps:

Mix the vegetables together,
put 1/4 cup down the center of each tortilla, top with 1/4 cup of the cheese.
Fold the tortilla into thirds.
Heat the butter in a 10" skillet.
Place the rolls into the pan, three at a time, and cook for 3 minutes, turn over, cook for another 3 minutes until golden brown.
Enjoy with salsa, guacamole, sour cream, whatever floats your boat!

Nutrition Facts : Calories 223.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 30.2, Sodium 360.6, Carbohydrate 17.3, Fiber 1.4, Sugar 1.3, Protein 9.8

GRILLED STEAK AND VEGETABLES WITH TORTILLAS

Grilled Steak and Vegetables With Tortillas image

Here's an idea: Spend the same $30, or $50 or $100 or $300 on meat that you now spend each week or month, but buy less and buy better. You might compare this to an annual purchase of 20 $5 T-shirts made by child labor versus one of five $20 T-shirts made by better-paid and better-treated workers from organic cotton. Expensive meat from real farms is a more extreme example of this less-is-better policy. Then cook the meat differently than you used to. Take this vague interpretation of fajitas, one that focuses on grilled vegetables and makes beef a supporting player. A pound or so of tender, fatty rib-eye or sirloin goes a long way with this recipe. And it makes a lovely impression if you present it whole before slicing or chopping. You can cook everything in a cast-iron skillet (you will most likely need more than one, or you will have to cook in batches) instead of on a grill.

Provided by Mark Bittman

Categories main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 ears of corn, shucked
1 avocado, halved and pitted
8 radishes, trimmed
1 fairly firm mango, peeled and halved
4 limes, halved
1 large zucchini, sliced lengthwise
2 large bell peppers or poblanos, cored and halved
1 bunch scallions, trimmed
1 head romaine lettuce, outer leaves removed, but left whole
Olive oil
Salt and ground black pepper
1 to 1 1/4 pounds rib-eye or strip steak (about an inch thick)
8 to 12 small flour tortillas

Steps:

Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame. Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another smaller one for the steak. Get a towel or foil ready for wrapping the tortillas.
Once you have the vegetables prepped, toss or rub them all with olive oil and sprinkle with salt and pepper. (You will grill even the limes for squeezing on top of everything else.) Blot the steak dry with paper towels and set aside.
On the hottest part of the grill, put the corn, avocado, radishes, mango and limes and char lightly, turning as necessary, for no more than 5 minutes. Start the zucchini, peppers, scallions and lettuce on the cooler side; they should be cooked until just tender and browned, 5 to 10 minutes. Transfer the vegetables to the platter as they finish cooking.
Season the steak with salt and pepper. Score the outer fat, if necessary. If using charcoal, consolidate the coals so that the heat is high again. Put the steak on the hot grill; cook, leaving it alone until the bottom is nicely charred and the steak releases easily, 2 to 4 minutes. Turn and cook for another 3 minutes, more or less, for medium-rare.
Remove steak from the grill and let it rest for at least 5 minutes. Meanwhile, cook the tortillas on the grill, turning once or twice until lightly charred and stack in a towel or foil, wrapping loosely. Prepare the vegetables for serving: Strip the corn kernels off the cob and scoop out and slice the avocado; the rest of the vegetables you can chop or slice however you like, keeping in mind that you'll be putting them in tortillas.
Slice the steak crosswise, sprinkle with more salt and pepper if you like and return to the platter. Serve the steak and vegetables with the tortillas.

Nutrition Facts : @context http, Calories 996, UnsaturatedFat 35 grams, Carbohydrate 101 grams, Fat 53 grams, Fiber 18 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 2021 milligrams, Sugar 26 grams, TransFat 2 grams

Tips:

Choose fresh, firm veggies: This will ensure they grill evenly and stay crisp-tender.
Cut veggies into uniform pieces: This will help them cook evenly.
Marinate veggies before grilling: This will help them absorb flavor and prevent them from drying out.
Grill veggies over medium heat: This will prevent them from burning.
Flip veggies frequently: This will ensure they cook evenly.
Season veggies with salt and pepper to taste: This will enhance their flavor.
Serve grilled veggies immediately: They are best when they are hot and fresh.

Conclusion:

Grilled veggie tortillas are a delicious and healthy meal that can be enjoyed for lunch, dinner, or as a snack. They are packed with fresh, flavorful vegetables and can be easily customized to your liking. With a little planning and preparation, you can make grilled veggie tortillas that are sure to impress your family and friends. So next time you're looking for a quick and easy meal, give grilled veggie tortillas a try!