Whole-grain tortillas are filled with grilled vegetables, quickly returned to the grill and then served with a fresh cilantro pesto. Source: Diabetic Living Magazine

Diabetic Living Magazine


Cilantro Pesto
Grilled Vegetable Burritos


Instructions Checklist
  • To prepare Cilantro Pesto: In a blender or food processor, combine firmly packed cilantro leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With the machine running, gradually add olive oil and water; blend or process until smooth. Cover the surface with plastic wrap and store in a tightly covered container in the refrigerator for up to 2 days.

  • To prepare Grilled Vegetable Burritos: Lightly coat sweet pepper, eggplant, zucchini, and mushroom with cooking spray. For a charcoal grill, place vegetables on the rack of an uncovered grill directly over medium-hot coals. Grill for 3 minutes; turn vegetables. Grill 3 to 5 minutes more or until vegetables are crisp- tender. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat; cover and grill as above.) Remove vegetables from grill; cool slightly.

  • Coarsely chop vegetables. In a medium bowl toss together chopped vegetables, garlic, and pepper. Divide vegetables among tortillas, placing vegetables just below center and to within 1 inch of the edge. Sprinkle vegetables with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom.

  • Return filled tortillas to grill rack. Grill for 1 minute; turn and grill 1 to 2 minutes more or until tortillas are lightly browned. Serve with tomato (if using), Cilantro Pesto and if desired, avocado and sour cream.

Nutrition Facts

293 calories; 14.3 g total fat; 5.2 g saturated fat; 20 mg cholesterol; 581 mg sodium. 572 mg potassium; 25.2 g carbohydrates; 13.5 g fiber; 5 g sugar; 18.1 g protein; 1984 IU vitamin a iu; 59 mg vitamin c; 57 mcg folate; 515 mg calcium; 3 mg iron; 35 mg magnesium;