Grilled Wrap Tortilla Trio becomes a dinner for 6 and under $20.
Course Main Course
Cuisine Mexican Style
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6Servings
Calories 614kcal
Author Ginny McMeans
Ingredients
Complete shipping list for the Grilled Wrap Tortilla Trio
18tortillas that measure 10" - I bought 2 packs
your favorite oil
1red onion, diced
1medium sized zucchini
2Roma tomatoes
2avocados
1packagebaby spinach, mine came in a see through plastic box
1can15 ounces pinto beans
1can15 ounces extra large pitted black olives
1bottle Italian Dressing
1bottle vegan Ranch Dressing
1bottle Barbecue Sauce
Barbecue Bean Grilled Tortillas
6whole wheat tortillas
1tablespoonextra virgin olive oilor your favorite oil
1can pinto beans
½red onionsliced
1medium sized zucchinicubed
½cupto ¾ Barbecue Sauce
Avocado Veggie Wraps
6whole wheat tortillas
¼red oniondiced
2roma tomatoesdiced
2sliceavocadossliced - 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.
⅓cupItalian Dressing
Spinach Pinwheels
6whole wheat tortillas
¼red onionfinely diced
fresh baby spinach package
1can pitted black olive
¾cupvegan 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.