Grilled Peach & Pepper Wraps

Peak-season peaches caramelize on a hot grill, turning jammy and fragrant beside smoky peppers. Wrapped with sweet corn, basil, spinach, and tangy goat cheese, they make a bright, packable vegetarian lunch.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 320 cal
• 11g protein
• 42g carbs
• 13g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 2 large ripe peaches
• 2 medium bell peppers mixed colors
• 1 cup fresh corn kernels
• 4 large flour tortillas
• 1/3 cup fresh basil leaves
• 2 cups baby spinach
• 4 ounces crumbled goat cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 lime wedges

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates so nothing sticks.
2. 2Halve and pit the peaches, then cut each half into thick wedges; core the peppers and slice into wide strips.
3. 3Toss the peach wedges, pepper strips, and corn kernels with a drizzle of olive oil, salt, and black pepper until evenly coated.
4. 4Place the peaches and peppers on the hot grill; cook three to four minutes per side until grill marks appear and the fruit softens slightly while staying juicy.
5. 5Add the corn in a grill basket or foil packet for the last two minutes, shaking once, until lightly charred and fragrant.
6. 6Whisk the remaining olive oil with balsamic vinegar and honey to make a quick glaze; brush it lightly over the grilled peaches while still warm.
7. 7Warm the tortillas on the cooler edge of the grill for thirty seconds per side until pliable and lightly toasted.
8. 8Lay each tortilla flat and layer spinach, torn basil, grilled peppers, corn, and peach wedges down the center.
9. 9Crumble goat cheese over the filling, then fold the sides in and roll tightly into a secure wrap.
10. 10Slice each wrap on the diagonal if desired, serve with a lime wedge for squeezing, and pack immediately for a portable midday meal.