Recipe by Cooking Light September 1998


Recipe Summary test

6 servings


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • To prepare the roasted vegetables, combine first 8 ingredients in a large zip-top plastic bag; seal and marinate 20 minutes. Remove vegetable mixture from bag; discard marinade. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Broil 12 minutes or until tender, stirring occasionally; set aside.

  • Preheat oven to 350°.

  • To prepare pesto, place parsley and next 9 ingredients (parsley through garlic) in a food processor, and process until smooth, scraping sides of processor bowl occasionally.

  • To prepare wrap, warm tortillas according to package directions. Spread 1/4 cup pesto over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350° for 8 minutes or until thoroughly heated.

Nutrition Facts

325 calories; calories from fat 28%; fat 10.1g; saturated fat 2.9g; mono fat 3.6g; poly fat 2.6g; protein 13.1g; carbohydrates 49g; fiber 5.5g; cholesterol 8mg; iron 5mg; sodium 834mg; calcium 260mg.