Grilled Veggie Tortilla Wraps

• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon lemon-pepper seasoning
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 medium zucchini, cut lengthwise into 1/4-inch slices
• 1 medium yellow summer squash, cut lengthwise into 1/4-inch slices
• 1 medium sweet red pepper, cut into strips
• 4 ounces cream cheese, softened
• 1 tablespoon prepared pesto
• 4 whole wheat tortillas (8 inches), warmed

1. In a large resealable plastic bag, combine the first six ingredients; add zucchini, yellow squash and red pepper. Seal bag and turn to coat; refrigerate overnight, turning once.
2. In a small bowl, combine cream cheese and pesto; set aside. Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium-high heat for 3-4 minutes on each side or until tender.
3. Spread reserved pesto cream cheese over tortillas; top with vegetables. Fold sides over filling. Serve immediately.

red wine vinegar, olive oil, lemonpepper seasoning, garlic, oregano, basil, zucchini, sweet red pepper, cream cheese, pesto, whole wheat tortillas

Taken from www.tasteofhome.com/recipes/grilled-veggie-tortilla-wraps/ (may not work)