Grilled Squash & Arugula Wraps

Grilling turns mild summer squash into something smoky and tender, a favorite American backyard move. These flour-tortilla wraps layer charred zucchini and yellow squash with peppery arugula, soft goat cheese, and a bright balsamic drizzle.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 11g protein
• 38g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 large flour tortillas
• 4 cups baby arugula
• 1 pint grape tomatoes
• 1/3 cup fresh basil leaves
• 4 oz soft goat cheese
• 2 tablespoons balsamic glaze
• 1 teaspoon lemon zest

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Slice the yellow squash and zucchini lengthwise into long planks one-quarter 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 salt, black pepper, and garlic powder.
3. 3Grill the squash in a single layer for 3 to 4 minutes per side until you see deep grill marks and the flesh turns tender but still holds its shape. Transfer to a plate and let cool slightly so they are easy to handle.
4. 4Halve the grape tomatoes and roughly tear the basil. Warm the tortillas for 20 to 30 seconds per side on the grill or in a dry skillet until pliable and lightly toasted.
5. 5Spread a generous smear of goat cheese down the center of each warm tortilla, then sprinkle with lemon zest for brightness.
6. 6Layer arugula over the cheese, followed by several grilled squash planks, halved tomatoes, and torn basil.
7. 7Drizzle each wrap lightly with balsamic glaze. Fold in the sides and roll tightly from the bottom up, tucking as you go so the filling stays secure.
8. 8Slice each wrap on the diagonal and arrange on a board for sharing. Serve immediately while the squash is still warm and the arugula stays crisp.