Grilled Banana and Veggie Wrap

A few weeks ago I saw a post about grilled bananas on Chelsey's blog and I've been thinking about them ever since. I went for a five mile run on my lunch break today and when I got back I decided it was finally time to give these grilled bananas a try. I remember the veggie wrap with plantains I got a few weeks ago and thought I'd give it a healthier makeover. 

Grilled bananas are easy to make and would be delicious on anything (peanut butter and toast, vanilla ice cream, and oatmeal all come to mind as great options) and were certainly the key to making this wrap special. Here's my step-by-step for making one for yourself!

Grilled Banana and Veggie Wrap

(this makes 2 wraps)

Ingredients

• whole wheat wraps
• 1 banana, very ripe, cut into quadrants
• 1 carrot, peeled
• baby spinach
• watercress (optional but so good for you)
• 1/2 small summer squash and 1/2 small zucchini, sliced
• balsamic vinegar
• cinnamon
• cooking spray

Preheat oven to 350 degrees and spray a loaf pan with cooking spray. Slice your zucchini and summer squash lengthwise into thin strips, then slice into sticks.

 

Put half of the pieces into your sprayed loaf pan and reserve the other half for another meal (or eat as a snack while preparing your wraps!). Pour some balsamic vinegar on zucchini and summer squash (I used a few teaspoons). Toss with hands to coat.

 

Put in oven and roast for about 15 minutes, flipping vegetables halfway through.

As the zucchini and summer squash roast, prepare the rest of the wrap ingredients. I used Joseph's Flax, Oat Bran and Whole Wheat Flour Tortillas. I've bought these a lot because they're really good - very soft and fresh - and are also very good for you. They  have a lot of fiber and protein and are a great source of omega-3.

Start with your wrap...

Add baby spinach for the first layer.

I then added a layer of watercress. I used this in a salad I made in the fall, and bought it again because of the great nutritional stats (its a super food and thought to be a cancer fighter and preventer). For more information on watercress, look here.

 

Next I added some carrot. First I peeled and discarded the outside layer, then I continued to peel so I could add carrot shavings to the wrap. Eat whatever is leftover after peeling!

 

Now its finally time to grill the banana! Heat a small skillet over medium and spray with cooking spray. Peel your banana and slice in half lengthwise and then in half again.

Sprinkle with cinnamon and place cinnamon-side down on skillet.

Cook for 2-3 minutes, then add cinnamon and flip. Cook another 2-3 minutes on the other side.

Remove banana from heat. When summer squash and zucchini are done cooking, remove from oven and place strips on the wrap.

Add 1/2 grilled banana to the wrap.

Roll, then enjoy!

Just to give you an indication of how much I liked this - I tried a bite of it in the kitchen before bringing it out to the living room to eat. I never did make it to the living room before it was finished. The warm, sweet banana was so good that this wrap doesn't need any dressing. I'm sure it would be great with a variety of different wrap fillings...I plan to try many more!

Also, here's an interesting Cooking Light article I came across about the 10 Best Foods and Drinks for Exercising.

Happy Wednesday!