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Grilled Vegetable Wrap


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12 thin asparagus spears, trimmed

1 small red bell pepper, cut into 1/2-inch strips (1 cup)

1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)

1 Tbs. olive oil

1/2 cup white beans

1 small clove garlic, minced (1/2 tsp.)

1/2 tsp. red chile sauce, such as sriracha

2 8-inch whole-grain tortillas

6 small whole basil leaves

8 thin slices red onion

1 cup baby arugula leaves

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