Grilled Peach & Pepper Wraps

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 2 large ripe but firm peaches
• 2 medium red bell peppers
• 1 medium yellow bell pepper
• 1 cup fresh corn kernels
• 1/3 cup fresh basil leaves
• 4 large flour tortillas
• 4 ounces soft goat cheese
• 2 cups baby arugula
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.
2. 2Halve and pit the peaches, then cut each half into thick wedges so they hold shape on the heat.
3. 3Core the bell peppers and slice them into wide strips; toss peaches, peppers, and corn kernels with olive oil, salt, black pepper, and smoked paprika.
4. 4Place peach wedges and pepper strips on the hot grill; cook 3 to 4 minutes per side until grill marks appear and the fruit softens slightly while staying juicy.
5. 5Add the corn kernels in a grill basket or foil packet for the last 2 minutes so they char lightly without falling through.
6. 6Transfer everything to a cutting board; roughly chop the grilled peaches and peppers into wrap-friendly pieces and keep the corn whole.
7. 7Warm the tortillas on the grill for 20 to 30 seconds per side until pliable and lightly toasted.
8. 8Spread a generous smear of goat cheese down the center of each tortilla, then layer arugula, the warm grilled mixture, and torn basil leaves.
9. 9Drizzle a little balsamic vinegar over the filling, fold in the sides, and roll tightly into secure wraps.
10. 10Slice each wrap in half on the bias if packing for lunch; the residual heat wilts the arugula just enough without making the tortilla soggy.
11. 11Serve warm or at room temperature within a couple of hours for the best contrast of smoky fruit and creamy cheese.