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Summer Squash & Sweet Corn Wraps with Balsamic Glaze
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2 or 4 Serving Dinner

Summer Squash & Sweet Corn Wraps

with Balsamic Glaze

We top our favorite flatbreads with garlicky, creamy cashew cheese, tender summer squash, and sweet summer corn. Tangy balsamic glaze, juicy roasted red peppers, and sweet basil brighten these savory, high-protein, high-fiber wraps.

Tags: High-Protein <600 Calories Soy-Free High Fiber
Cook Time
2 Servings  |  15 min 4 Servings  |  25 min

Nutrition (per serving)

CALORIES
560
FAT
14g
CARBOHYDRATES
88g
PROTEIN
21g

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INGREDIENTS

  1. 1 garlic clove, peeled and thinly sliced
  2. 1 shallot, peeled and thinly sliced
  3. 1 ear of corn, husked and kernels cut off the cob
  4. 2 yellow squashes, peeled into ribbons
  5. 2 flatbreads
  6. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  7. 4 oz roasted red peppers, rinsed and drained
  8. 0.25 oz basil, leaves torn
  9. 2 tbsp balsamic glaze
  10. *Not included
  11. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  12. For full ingredient list, see Nutrition.
Allergens: tree nuts (cashew), wheat
Tools: Baking sheet, Large nonstick skillet
Cook Time
2 Servings  |  15 min 4 Servings  |  25 min

Nutrition (per serving)

CALORIES
560
FAT
14g
CARBOHYDRATES
88g
PROTEIN
21g

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INSTRUCTIONS

1
Char the corn

Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add garlic and shallot and cook until softened, 1 to 2 minutes. Add corn, ¼ tsp salt, and ¼ tsp pepper and cook until charred in places, 3 to 4 minutes. (4-serving meal: use 2 tbsp olive oil, ½ tsp salt, ½ tsp pepper)

2
Prepare the flatbreads

Set oven to broil on low. Combine summer squash, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss. Place flatbreads on baking sheet and spread herb garlic cheese on top. Top with squash and corn mixture. Broil until edges of flatbread are lightly browned, 4 to 5 minutes. (4-serving meal: use 2 tbsp olive oil)

3
Serve

Sprinkle flatbreads with roasted red peppers and basil, drizzle with balsamic glaze, and fold in half. Tuck in!

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