Grilled Middle Eastern Wraps

• 4 (1/2-inch thick) lengthwise-cut eggplant slices
• 4 (1/2-inch thick) lengthwise-cut zucchini slices
• 1 red bell pepper, cut into 8 pieces
• 1 to 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup prepared hummus
• 4 (10-inch) flour tortillas
• 3/4 cup prepared tabbouleh salad
• 8 (3/4-ounce) slices Land O Lakes Deli White American

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Brush vegetables with olive oil; sprinkle with salt and pepper.
3. Place vegetables onto grill.
4. Cook, turning once, 5-10 minutes or until vegetables are softened and grill marks are visible.
5. Remove from grill.
6. Cut eggplant and zucchini in half crosswise.
7. Spread 2 tablespoons hummus onto each tortilla to 1 1/2-inch from edges.
8. Top each evenly with tabbouleh and grilled vegetables.
9. Place 2 slices cheese onto each tortilla.
10. Fold tortillas burrito-style.
11. Place wraps onto grill.
12. Grill 8-10 minutes or until tortillas are crisp and golden brown and cheese is melted.
13. Remove from grill; slice each in half diagonally.

zucchini, red bell pepper, olive oil, salt, pepper, flour tortillas, tabbouleh salad

Taken from www.landolakes.com/recipe/3813/grilled-middle-eastern-wraps (may not work)