Grilled Portobello & Red Pepper Wraps

Combine mushroom caps and dressing in a large resealable plastic bag or an airtight container. Seal bag or container; turn to distribute dressing. Marinate in the refrigerator for 2 hours.

Lightly coat pepper quarters with cooking spray. For a charcoal grill, grill mushroom caps and pepper quarters on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until tender and grill marks form, turning once halfway through grilling. Remove mushroom caps and pepper quarters from grill; set aside and cover with foil to keep warm. (For a gas grill, preheat grill. Reduce heat to medium-high. Place mushroom caps and pepper quarters on grill rack over heat. Cover and grill as above.)

Lay whole-wheat wraps flat on a counter. Spread wraps with pesto. Divide lettuce and tomato slices among wraps, arranging them evenly across the lower third of each wrap. Slice mushroom caps and pepper quarters; place slices evenly over tomatoes.

Tightly roll up wraps; secure with toothpicks. Serve immediately.