Mediterranean Wrap recipe

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Ingredients

1 red onion, sliced
1 zucchini, sliced
1 eggplant, sliced
¼ pound fresh mushrooms, sliced
1 red bell pepper, sliced
1 tablespoon olive oil
salt and ground black pepper to taste
4 whole grain tortillas
¼ cup goat cheese
¼ cup basil pesto
1 large avocado, sliced

Nutrition Info

435.9 calories
carbohydrate: 48.4 g
cholesterol: 16.2 mg
fat: 26.3 g
fiber: 14.2 g
protein: 14.6 g
saturatedFat: 7 g
servingSize: -
sodium: 433.3 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.

  2. Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.

  3. Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.

Recipe Yield

4 servings

Recipe Note

A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto, grilled chicken or that avocado that's going to go bad soon.

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