Grilled Vegetable Wrap with Spicy Avocado Spread

Grilled Vegetable Wrap with Spicy Avocado Spread
Makes 2 wraps

2 8-inch low-carb, gluten-free or whole-grain tortillas
1 small zucchini (1/2 pound)
1 small yellow summer squash (1/2 pound)
10 to 14 thin asparagus spears, tough bottoms removed
2 small red peppers, cored and cut into 1/2-inch-wide strips
1 tablespoon olive oil
1/4 small avocado, mashed
1/2 cup cooked or canned and rinsed white beans
Cayenne pepper or Sriracha sauce
1 small garlic clove, pressed
6 small whole basil leaves
8 thin slices red onion
1 cup baby arugula leaves

1. Trim tops and bottoms from zucchini and squash; slice zucchini and squash lengthwise 1/4-inch thick. Spread on a baking sheet along with the asparagus and red pepper strips. Drizzle oil over vegetables and use hands to lightly coat both sides of vegetables. Sprinkle lightly with sea salt and black pepper.
2. Preheat grill and grill vegetables for 4 to 6 minutes on both sides, until lightly charred. (Alternatively, preheat oven broiler and broil vegetables on high for4 to 6 minutes per side.) Remove 1 pepper and set aside for Later Lunch.
3. While vegetables are grilling, in a small bowl, combine avocado, whit e beans and garlic. Mash and stir together until very smooth and completely mixed. Season with cayenne or Sriracha sauce.
4. To assemble wraps, evenly spread half of bean mixture over each tortilla. Lay basil leaves across bean mixture.
5. Lay half of the zucchini, squash, asparagus and red pepper lengthwise on the center third of one tortilla; reserve remaining vegetables for Later Lunch. Scatter red onions across top of vegetables. Scatter arugula atop onions.   Repeat with remaining tortilla.
6. Fold bottom third over vegetables and roll up tightly. Cut wrap in half on the diagonal. Serve immediately, or individually wrap each half in foil or wax paper and refrigerate.

Originally published in Vegetarian Times.