Ingredients:
1 zucchini, sliced
1 red bell pepper, quartered
1 cucumber, sliced
1 carrot, shredded
1 tomato, sliced
15 med. mushrooms
1 c. broccoli, cut into small pieces
3 c. romaine lettuce, chopped
4 Tbsp. parmesan cheese, shredded
1 small bottle balsamic vinaigrette
12 Tbsp. Caesar dressing
6 12 in. soft tortillas
Procedure:
Place sliced zucchini, quartered red bell pepper, and whole mushrooms in a Ziploc bag. Pour the balsamic vinaigrette over the vegetables and marinate, about 30 minutes. Preheat the grill. When the grill is hot, grill the zucchini, red bell pepper, and mushrooms until cooked, about 5 minutes. Place 2 tablespoons of Caesar dressing on the tortilla, and spread it around the tortilla. Place 1/2 cup of lettuce on each tortilla, followed by 1/4 teaspoon of parmesan cheese, 2 slices of cucumber, 3 pieces of zucchini, 1 piece of bell pepper, 2 mushrooms, and 1/4 cup broccoli. Fold the sides of the tortilla inward, and gently roll the tortilla to form a burrito. Cut in half and serve immediately with your favorite green salad. Follow these same steps for the remaining 5 wraps.
Book: "Taste of Main Street America" - Page 86
Recipe Author: Elaine Nakashima, Owner and Executive Chef
Restaurant: A.K.’s Cafe, Main Street, Wailuku Maui, HI
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077