Grilled Veggie Burrata Wraps: Fresh Flavors, Effortless Enjoyment
By Jason Griffith
Sometimes, the simplest combinations create the most extraordinary flavors. These Grilled Veggie Burrata Wraps are a perfect example. Imagine tender, smoky grilled vegetables, creamy, luscious burrata cheese, and crisp, peppery arugula all nestled in a soft wrap, finished with a hint of sweet balsamic glaze. It’s a fresh, vibrant, and incredibly satisfying meal that’s perfect for a light lunch, a casual dinner, or even a picnic. This recipe is all about celebrating fresh produce and the irresistible allure of burrata, proving that quick and easy can also be gourmet.
Why I Love This Recipe
I’m a big fan of meals that are both healthy and incredibly satisfying, and these wraps hit all the right notes. What I particularly love about this recipe is the incredible contrast of textures and flavors. The smoky sweetness of the grilled vegetables beautifully complements the cool, creamy richness of the burrata. The fresh arugula adds a fantastic peppery bite, and the balsamic glaze ties everything together with a tangy sweetness. It’s light enough not to weigh you down, yet hearty enough to feel like a complete meal. Plus, it’s remarkably simple to throw together, especially if you have leftover grilled veggies, making it a perfect quick fix for busy days.
Ingredients:
- 1 medium zucchini, sliced into ½-inch rounds or half-moons
- 1 red bell pepper, sliced into strips
- ½ red onion, sliced into thick rings
- 1 tbsp olive oil
- Salt & black pepper to taste
- 2 large wraps or flatbreads (such as whole wheat tortillas, lavash, or large flour tortillas)
- 1 ball burrata cheese (about 4-8 oz), torn into several pieces
- 1 cup arugula or baby spinach
- 1 tbsp balsamic glaze (optional, but highly recommended for flavor)
- Fresh basil leaves (optional, for garnish)
Swaps and Notes
- Vegetable Variety: Feel free to swap or add other grill-friendly vegetables like asparagus spears, eggplant slices, mushrooms, or even corn kernels cut from the cob.
- Cheese Alternatives: If burrata isn’t available, fresh mozzarella (sliced or torn) can be used, though you’ll miss the unique creamy center of burrata.
- Greens: Baby spinach offers a milder alternative to arugula if you prefer less peppery flavor. A mixed greens blend would also work.
- Wraps: Any large, soft tortilla or flatbread will do. Gluten-free wraps work perfectly for dietary needs.
- Balsamic Glaze: You can buy this pre-made, or easily make your own by simmering regular balsamic vinegar over low heat until it reduces to a thick, syrupy consistency.
- Add Protein: For a more substantial meal, add cooked and sliced grilled chicken, shrimp, or even a handful of chickpeas to the wraps.
- Herbs: Fresh basil adds a lovely aromatic touch, but fresh oregano or thyme could also be used with the vegetables before grilling.
Directions:
1. Prepare and Grill the Veggies: Preheat your grill to medium-high heat, or preheat your oven to 425°F (220°C) if roasting. In a large bowl, toss the sliced zucchini, red bell pepper, and red onion with 1 tablespoon of olive oil, and season generously with salt and black pepper. If grilling, place the seasoned vegetables directly on the grill grates and cook for 4-6 minutes per side, or until tender with nice grill marks and a slight char. If roasting, spread the vegetables in a single layer on a baking sheet and roast for 15-20 minutes, flipping halfway, until tender and slightly caramelized.
2. Warm the Wraps: While the vegetables are cooking, gently warm your wraps or flatbreads. You can do this in a dry skillet over medium heat for 30-60 seconds per side until pliable, or wrap them loosely in foil and warm in the oven for a few minutes.
3. Assemble the Wraps: Lay each warm wrap flat. Distribute the grilled vegetables evenly down the center of each wrap. Carefully tear the ball of burrata cheese into several pieces and place them over the vegetables. Add a generous handful of fresh arugula (or baby spinach) and a few fresh basil leaves (if using) on top.
4. Finish and Serve: Drizzle the assembled wraps with balsamic glaze if desired. Gently but firmly fold in the sides of the wrap, then roll it up tightly from one end to the other. Serve your Grilled Veggie Burrata Wraps immediately, warm or at room temperature.
Tips for Success
- Don’t Overcrowd the Pan/Grill: When grilling or roasting vegetables, give them space. This ensures they caramelize and char rather than steam.
- Grill Marks for Flavor: Achieving a nice char on the vegetables adds a depth of smoky flavor that makes this wrap truly special.
- Warm the Wraps: Warming the wraps makes them more pliable and easier to roll without tearing.
- Room Temperature Burrata: For the best creamy texture, allow your burrata to come to room temperature for about 15-20 minutes before tearing and adding to the wraps.
- Assemble Just Before Serving: To prevent the wraps from getting soggy, assemble them right before you plan to eat.
Serving Suggestions and Pairings
These Grilled Veggie Burrata Wraps are a fantastic light meal on their own, but here are some ideas to round out your plate:
- Side Salad: A simple green salad with a light lemon vinaigrette would be a refreshing accompaniment.
- Potato Chips or Fries: For a more classic “deli” feel, serve with a side of crispy chips or sweet potato fries.
- Soup: A cup of light tomato soup or gazpacho would make a lovely pairing.
- Wine Pairing: A crisp Sauvignon Blanc, a dry Rosé, or even a light-bodied Pinot Noir would complement the flavors beautifully.
- Looking for more quick and easy meal ideas? Check out:
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast for another fantastic use of flatbreads.
- This Crockpot Nacho Dip Is the Reason I Never Have Leftovers if you’re looking for a crowd-pleasing appetizer.
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight) for another fresh, no-fuss meal.
Storage and Leftover Tips
These wraps are definitely best enjoyed fresh for optimal texture and flavor. The vegetables are great leftover, but assembly should ideally happen right before eating.
- Store Components Separately: If you want to prep ahead, store the grilled vegetables in an airtight container in the refrigerator for up to 3-4 days. Keep the burrata in its liquid in the fridge, and wash the arugula.
- Assemble Fresh: When ready to eat, warm your wrap, reheat the vegetables (if desired), and then assemble everything fresh. This will prevent the wrap from getting soggy and keep the arugula crisp.
- Burrata is Best Fresh: Once torn, burrata is best consumed promptly. If you have leftover torn burrata, store it in an airtight container for up to 1 day.
Final Thoughts
These Grilled Veggie Burrata Wraps are a testament to the fact that healthy eating doesn’t have to sacrifice flavor or satisfaction. They’re quick, vibrant, and packed with incredible taste, making them a perfect addition to your recipe rotation for any meal of the day. Embrace the simplicity and enjoy the burst of fresh, delicious flavors!
What are your favorite vegetables to grill for wraps, or do you have a go-to secret sauce? Share your ideas in the comments below, and don’t forget to follow Chefmaniac for more delightful and easy recipes!
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