A delightful and healthy wrap filled with grilled vegetables and a creamy spinach garlic spread.
Preheat your grill pan over medium-high heat.
Ensure the grill pan is hot before adding the vegetables to achieve nice grill marks.
Slice the eggplant, zucchini, mushrooms, red bell pepper, and red onion into even pieces.
Cut the vegetables into similar sizes to ensure even cooking.
Toss the vegetables with olive oil, salt, and pepper in a mixing bowl.
Coating the vegetables evenly with oil helps them cook properly and prevents sticking.
Grill the vegetables on the grill pan until tender and slightly charred, about 5-7 minutes per side.
Avoid overcrowding the grill pan; cook in batches if necessary.
In a food processor, blend the spinach and garlic until finely chopped.
Pulse the food processor to avoid over-processing the spinach.
Add mayonnaise and parmesan cheese to the food processor and blend until smooth. Season with salt and pepper.
Taste the spread and adjust seasoning as needed.
Spread the spinach garlic mixture onto each tortilla.
Spread evenly to ensure every bite has flavor.
Top the tortillas with the grilled vegetables and roll them up tightly.
Secure the wraps with toothpicks if needed to keep them intact.
Serve the wraps warm or at room temperature and enjoy!
Pair with a side salad or soup for a complete meal.
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