Recipe of the Week: Grilled Garden Vegetable Wrap

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family


Grilled Garden Vegetable Wrap



Serves 4

  • 4 burrito-sized flour tortillas
  • 4oz 1/3 less fat Garden Vegetable cream cheese, softened to room temperature
  • 1 small eggplant, cut into 1/2″ slices
  • 1 yellow squash, cut into 1/2″ strips on the diagonal
  • 2 ears sweet corn
  • olive oil
  • grill seasoning
  • 2 Roma tomatoes, thinly sliced
  • 1 small cucumber, thinly sliced


  1. Place eggplant slices on a cooling rack, then generously salt both sides and let sit for 10 minutes. Blot away salt and moisture that rises to the top of the slices with a paper towel. Brush eggplant and zucchini slices with olive oil, then season both sides with grill seasoning.
  2. Preheat grill to high. Grill seasoned eggplant and zucchini slices for 2-3 minutes a side, or until just barely tender. Add corn to the grill and cook for 5-6 minutes, rotating every couple of minutes to char evenly on all sides. Remove vegetables to a platter to cool slightly, then cut the eggplant slices in half, and cut the kernels off the corn cobs.
  3. Spread 2 Tablespoons cream cheese on each flour tortilla. Layer on grilled eggplant, zucchini, and corn, then cucumber and tomato slices. Wrap sides up and overlap at the top, securing with a toothpick.


  • I used the salt method on the eggplant the first time I made this and felt it was a little too salty for me. The second time around I skipped this step and did not think that they were too soggy.
  • I used the McCormick grill seasoning but any variety will work.


Grilled Garden Vegetable Wrap