Chipotle Grilled Veggie Wraps
- Assorted vegetables (such as portabello or button mushrooms, zucchini, eggplant, squash, bell peppers or red onion), sliced
- 1/4 cup Toodles Texas Chipotle Infused Olive Oil (adjust to taste for spiciness)
- Salt and pepper, to taste
- Large flour tortillas
- Optional additions:
- Hummus, cream cheese or sour cream for spreading
- Or feta or goat cheese for some added flavor sprinkled on top
In a large bowl, combine the sliced vegetables. Drizzle with the Chipotle Infused Olive Oil, adjusting the amount according to preferred heat intensity and amount of vegetables. Toss to evenly coat the vegetables and season with salt and pepper to taste.
Preheat your grill or grill pan to medium-high heat.
Grill the vegetables for 4–5 minutes per side or until they are tender and slightly charred with grill marks, turning occasionally. Remove the vegetables from the grill and set aside.
Warm the tortillas on the grill for about 30 seconds per side, just enough to make them pliable.
To assemble the wraps, spread a thin layer of hummus, sour cream or cream cheese on each tortilla, as preferred. Place a portion of grilled vegetables in the center of the tortilla. If desired, add crumbled feta or goat cheese for an extra burst of flavor.
Fold the sides of the tortilla inward, and then roll up the wrap from the bottom to enclose the filling. Cut the wraps in half and serve immediately.
The perfect balance of the chipotle pepper’s distinctive earthy spiciness and bold smoky taste truly elevate these veggie wraps, creating an irresistible combination of flavors that will leave your taste buds craving more. Our Chipotle Olive Oil’s mild-medium heat intensity can be adjusted to taste, making it a versatile and flavorful addition to the grilled vegetables.