Here is another recipe given to me by Bridget. It is from Vegetarian Times. (http://www.vegetariantimes.com/) Sounds yummy!
When you roast the veggies for this recipe, you will be making extra that can be added to salads, pasta, or rice dishes throughout the coming week. If you do not want extras, simply prepare using fewer veggies.
12 thin asparagus spears, trimmed
1 small red pepper, cut into 1/2-inch strips (1 cup)
1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
1 tbls olive oil
1/2 cup white beans
1 small clove garlic, minced (1/2 tsp)
1/2 tsp red chili sauce, such as sriracha*
2 8-inch whole grain tortillas
6 small whole basil leaves
8 thin slices red onion
1 cup baby arugula leaves
Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet or flat grill basket. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
Mash together beans, garlic, and chili sauce in small bowl until smooth.
Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted veggies, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over veggies, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.
*Any chili sauce will do.
Makes 2 wraps
Per wrap:
Cals: 228
Protein: 11g
Total fat: 3g
Carbs: 51g
Chol: 0mg
Sodium: 419mg
Fiber: 8g
Sugars: 3g
