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.
Nutrition (per serving)
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INGREDIENTS
- 1 garlic cloves, peeled and thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 ear of corn, husked and kernels cut off the cob
- 2 yellow squash, peeled into ribbons
- 2 flatbreads
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 4 oz roasted red peppers, rinsed and drained
- 0.25 oz basil, leaves torn
- 2 tbsp balsamic glaze
Nutrition (per serving)
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INSTRUCTIONS
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)
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)
Sprinkle flatbreads with roasted red peppers and basil, drizzle with balsamic glaze, and fold in half. Tuck in!
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