Ingredients

• 1 small red onion, sliced into rings
• 2 red bell peppers, halved and seeds removed
• 2 portobello mushrooms, stems removed
• 1 tablespoon olive oil
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1 teaspoon kosher salt
• 4 whole wheat tortilla wraps
• 1/4 cup crumbled feta cheese
• 1/4 cup fat free greek yogurt

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Instructions

1. Preheat the grill on high heat.
2. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
3. Place all the veggies on the grill and cook for 3–5 minutes on each side, until the veggies are soft.
4. Remove from the grill and allow to cool slightly.
5. Thinly slice the mushrooms and bell peppers. Separate the onions into thin rings.
6. In a small bowl mix together the yogurt and 1 teaspoon balsamic vinegar.
7. Spread 1 tablespoon of the yogurt sauce onto wrap and divide the veggies evenly between the tortilla wraps, top with the feta cheese and roll up like a burrito.