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Grilled Wrap Tortilla Trio becomes a dinner for 6 and under $20. Spinach Pinwheels, Avocado Veggie Wraps & Barbecue Bean Grilled Tortillas are fantastic!
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5 from 1 vote

Grilled Tortilla Wraps

Grilled Wrap Tortilla Trio becomes a dinner for 6 and under $20.
Course Main Course
Cuisine Mexican Style
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Servings
Calories 614kcal
Author Ginny McMeans

Ingredients

Complete shipping list for the Grilled Wrap Tortilla Trio

  • 18 tortillas that measure 10" - I bought 2 packs
  • your favorite oil
  • 1 red onion, diced
  • 1 medium sized zucchini
  • 2 Roma tomatoes
  • 2 avocados
  • 1 package baby spinach, mine came in a see through plastic box
  • 1 can 15 ounces pinto beans
  • 1 can 15 ounces extra large pitted black olives
  • 1 bottle Italian Dressing
  • 1 bottle vegan Ranch Dressing
  • 1 bottle Barbecue Sauce

Barbecue Bean Grilled Tortillas

  • 6 whole wheat tortillas
  • 1 tablespoon extra virgin olive oil or your favorite oil
  • 1 can pinto beans
  • ½ red onion sliced
  • 1 medium sized zucchini cubed
  • ½ cup to ¾ Barbecue Sauce

Avocado Veggie Wraps

  • 6 whole wheat tortillas
  • ¼ red onion diced
  • 2 roma tomatoes diced
  • 2 slice avocados sliced - I a quarter of the avocado at a time and then lay it down to keep the avocado green. The Italian dressing will help it keep its color.
  • cup Italian Dressing

Spinach Pinwheels

  • 6 whole wheat tortillas
  • ¼ red onion finely diced
  • fresh baby spinach package
  • 1 can pitted black olive
  • ¾ cup vegan Ranch Dressing

Instructions

Barbecue Bean Grilled Tortillas

  • Heat 1 Tbsp. oil in the pan to medium high heat.
  • Add the red onion and saute about 10 minutes or until translucent.
  • Remove from pan and set aside.
  • Cube the zucchini. I peel the zuke and then cut in circles that are about 1 inch thick and then I cut into quaters.
  • Add the zuke to the pan and saute about 5 minutes.
  • Remove and set aside.
  • Lay out 6 tortillas.
  • Spread 1 to 2 Tbsps. of the barbecue sauce all over each tortilla.
  • Lay the ingredients in one long row closer to one edge than in the middle.
  • First lay about 2 ounces of pinto beans.
  • Then in succession lay down the sauteed onion and sauteed zucchini.
  • Roll up tight.
  • Heat your grill and grill lightly on all four sides.
  • I actually used a grill pan and heated about 1 tablespoon of coconut oil to medium high heat. Grill for about 4 minutes on each of the four sides.

Avocado Veggie Wraps

  • Lay out the 6 tortillas
  • Spread 1 Tbsp. Italian Dressing all over each tortilla.
  • Down the center of the tortilla but about 2" from the edge start laying your layers.
  • Divide and sprinkle the red onions and tomatoes onto the tortillas.
  • Use ¼ avocado for each tortilla. I make long slices and lay on the very top. You will have ¼ of an avocado left over. This will go in your spinach salad that you can make with all of your leftover ingredients.
  • Fold up the one edge across the bottom line of your filling. This will hold in the ingredients from the bottom of the wrap.
  • Fold over each edge across that and leave the top open. See the photo of the Avocado Veggie Wraps to see how the finished product looks.

Spinach Pinwheels

  • Lay out 6 tortillas.
  • Spread 1 Tbsp. of the dressing on each tortilla
  • Lay out the spinach in one layer
  • Sprinkle on the finely diced red onion
  • Sprinkle on 3 sliced olives per tortilla. I use an egg slicer because it makes such quick work and the slices are so nice and thin.
  • Dot the tortilla (all over) with about 10 drops of ½ teaspoon each of the dressing.
  • Tightly roll up the tortilla and then slice into pinwheels. Each slice is about 1-¼" thick.

Nutrition

Serving: 6Servings | Calories: 614kcal | Carbohydrates: 63g | Protein: 9g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 956mg | Potassium: 513mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4760IU | Vitamin C: 14.4mg | Calcium: 195mg | Iron: 5mg