Grilled Veggie Tortilla Wraps

Written by June Gifford

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3 tbls. red wine vinegar
3 tbls. olive oil
1 tsp. lemon pepper seasoning
1 garlic clove, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 medium zucchini, cut lengthwise into 1/4 in. slices
1 medium yellow summer squash, cut lengthwise into 1/4 in. slices
1 medium sweet red pepper, cut into strips
4 oz. cream cheese, softened
1 tbls. prepared pesto
4 whole wheat tortillas (8 in.) warmed

In a large resealable plastic bag, combine the first six ingredients; add vegetables. Seal bag and turn to coat; refrigerate overnight, turning once. In a small bow, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan w/ slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 min. on each side or until tender. Spread pesto cream cheese over tortillas; top w/ vegetables. Fold sides over filling. 4 servings