Grilled Squash & Arugula Wraps

Grilled summer squash is a late-season staple across American backyards, where smoky char meets tender flesh. These wraps fold the planks with peppery arugula, creamy goat cheese, and sweet grapes for a fresh vegetarian lunch.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 13g protein
• 42g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 3 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 4 (10-inch) large flour tortillas or wraps
• 4 cups baby arugula
• 4 oz fresh goat cheese
• 1 cup halved seedless green grapes
• 1/2 cup fresh basil leaves
• 2 Tbsp lemon juice
• 1 tsp honey
• 1/3 cup chopped toasted walnuts

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Trim the ends from the yellow squash and zucchini, then slice them lengthwise into long planks about 1/4-inch thick so they grill evenly without falling through the grates.
2. 2Brush both sides of the squash planks lightly with olive oil and season with kosher salt, black pepper, and smoked paprika.
3. 3Grill the squash in a single layer until tender with clear grill marks and a lightly caramelized edge, about 3 to 4 minutes per side. Transfer to a plate and let cool just enough to handle.
4. 4In a small bowl, stir the goat cheese with a splash of lemon juice and the honey until it is soft and spreadable.
5. 5Warm the tortillas briefly on the grill or in a dry skillet for 20 to 30 seconds per side so they become pliable and lightly toasted.
6. 6Lay each warm tortilla flat. Spread a generous layer of the softened goat cheese down the center, leaving a border at the edges.
7. 7Pile baby arugula over the cheese, then arrange grilled squash planks on top. Scatter halved green grapes, torn basil leaves, and chopped toasted walnuts over the vegetables.
8. 8Drizzle a little remaining olive oil and lemon juice across the filling for brightness. Fold in the sides of each tortilla, then roll tightly from the bottom to form a secure wrap.
9. 9Slice each wrap in half on the diagonal if serving family-style on a platter, or wrap snugly in parchment for easy grab-and-go lunches. Serve immediately while the squash is still slightly warm against the cool arugula and grapes.