Grilled zucchini, tomato, and mozzarella wrap

Fresh, grilled veggies meet a warm tortilla and dinner is ready.

Grilled zucchini, tomato, and mozzarella wrap

If you're looking to transition to a vegan or plant-based diet, a good step could be trying a lacto-vegetarian meal plan, focusing on plant foods but allowing consumption of cheese and other dairy products — opting for the low-fat or skim varieties as a healthier choice. For a lower sodium version, use low-fat or skim Swiss cheese instead of mozzarella.

This recipe is an example of an easy-to-make vegetarian summer meal using seasonal ingredients. In addition, you can substitute different veggies depending on local availability and personal preferences.


Servings: 1

Prep time: 15


  • 1/2 cup zucchini, sliced
  • 1/4 teaspoon black pepper
  • 1 6-inch corn tortilla
  • 1 ounce low-fat or part-skim mozzarella cheese, shredded
  • 8 cherry tomatoes, halved
  • 1/2 cup mushrooms, sliced (any kind you like)
  • 1 teaspoon oregano
  • 1 tablespoon basil


  1. Preheat grill. Grill zucchini 2 to 3 minutes on each side until just tender. Season with pepper. 
  2. Place a medium pan over medium-high heat. Add the tortilla, toasting for 1 to 2 minutes on each side. 
  3. Place warm tortilla on a plate and add cheese, cherry tomatoes, zucchini, mushrooms, oregano, and basil. 
  4. Fold in half and serve.

Nutrition Information (per serving)

  • Calories: 145
  • Total fat: 1 to 2 g (depending on whether skim or low-fat cheese was used)
  • Cholesterol: 5 mg
  • Sodium: 231 mg
  • Total carbohydrate: 23 g
  • Dietary fiber: 6 g
  • Protein: 14 g