Lettuce leaves
1 (9-inch) flour tortilla
2 thin slices Monterey Jack cheese
1/2 avocado, sliced thinly
4 ounces grilled marinated vegetables
3 sun-dried tomatoes, rehydrated (see note)
2 tablespoons herb dressing
Place lettuce leaves evenly across inner 6 inches of middle of tortilla. Top with cheese, avocado, grilled vegetables and sun-dried tomatoes. Apply dressing liberally. Fold egg-roll style, tucking in sides as you roll.
Makes 1 serving
NOTE:
To rehydrate sun-dried tomatoes, cover them with 1/4 cup boiling water and let stand about 10 minutes, until softened.