Balsamic Veggie Feta Wraps

Emily and I had some amazing veggie wraps at a restaurant on our honeymoon, so we decided we'd try to recreate them ourselves. We didn't really remember what was in them, and we couldn't find a recipe, so we just put in what we thought would be good. Now, it's been long enough that I can't exactly remember what the ones at the restaurant tasted like, but I DO know that our recipe tastes awesome.

Ingredients:

• 1 lb yellow squash
• 2 1/4 c balsamic vinaigrette dressing, separated
• 1/2 tsp salt
• 1 red bell pepper
• 1 orange bell pepper
• 1 large kale leaf
• 1 clove garlic
• 8-10 flour tortillas
• 4 oz Athenos Tomato & Basil Feta Cheese

Preheat oven to 425˚ F. 

Cut squash into strips, then toss the strips in 1/4 c balsamic vinaigrette dressing. Place the squash in one layer on a baking sheet lined with foil. Drizzle the squash with another 1/2 c of the vinaigrette, then sprinkle with salt. Put in the oven for 20 minutes.

While the squash is roasting, slice the peppers into strips and tear the kale leaf into pieces. Sautė a clove of garlic in a medium to large frying pan. Add the peppers and kale, then pour in the rest of the vinaigrette (1 1/2 c). Bring to a simmer and then cook for 5 minutes or until the peppers are at a desirable texture. 

Drain the squash, peppers and kale after cooking.

Top warm tortillas with the vegetables and crumbled feta cheese, and roll.

Serves 4.