Ingredients
2 tablespoons balsamic vinegar1-1/2 teaspoons minced fresh basil1-1/2 teaspoons olive oil1-1/2 teaspoons molasses3/4 teaspoon minced fresh thyme1/8 teaspoon salt1/8 teaspoon pepper1 medium zucchini, cut lengthwise into 1/4-inch slices1 medium sweet red pepper, cut into 1-inch pieces1 medium red onion, cut into 1/2-inch slices4 ounces whole fresh mushrooms, cut into 1/2-inch pieces4 ounces fresh sugar snap peas1/2 cup crumbled feta cheese3 tablespoons reduced-fat cream cheese2 tablespoons grated Parmesan cheese1 tablespoon reduced-fat mayonnaise4 flour tortillas (8 inches)4 romaine leaves
Preparation
In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once.
Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently.
In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted.
Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.
