Grilled Vegetable Burritos

(from RobotTwo’s recipe box)

Serves 4 people

Categories: Sonoma Lunch_Dinner Phase 2


  • 1/2 cup plain low-fat yogurt or light dairy sour cream
  • 1 small tomato, seeded and chopped
  • 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground cumin
  • 8 8-inch whole wheat low-carb flour tortillas
  • 1 small eggplant, halved lengthwise and cut into 1/2-inch-thick slices
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 medium yellow summer squash, cut lengthwise into 1/4-inch-thick slices
  • 1 medium red sweet pepper, cut into 1/2-inch-wide strips
  • 1 small red onion, cut into 1/2-inch-thick slices
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chili powder


  1. In a small bowl stir together yogurt or sour cream, tomato, oregano, and cuminutes Cover and refrigerate until serving time.

  2. Stack tortillas and wrap tightly in a double thickness of foil; set aside. Brush vegetables lightly with oil; sprinkle with chili powder. Grill onion slices on the rack of an uncovered grill directly over medium heat for 5 minutes. Turn onion slices. Add remaining vegetables and tortilla package. Grill for 10 to 12 minutes more or until vegetables are tender, turning once. If some vegetables cook more quickly than others, remove and keep warm.

  3. Divide the grilled vegetables among the tortillas. Top with some of the yogurt mixture, then roll up tortillas. Pass any remaining yogurt mixture.

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