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Pollo alla Firènze
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Middle Eastern Grilled Vegetable Wrap
Yield: Makes 4 servings
Eating a variety of vegetables not only brings interesting new flavors to the table, it's a delicious and colorful way to get a wide range of nutrients in your diet.
Ingredients:
1
large eggplant (about 1 pound), cut crosswise into 3/8-inch slices
Nonstick cooking spray
3/4
pound large fresh mushrooms
1
medium red bell pepper, seeded, cored and quartered
1
medium green bell pepper, seeded, cored and quartered
2
green onions, sliced
1/4
cup fresh lemon juice
1/8
teaspoon black pepper
4
large (10-inch) fat-free flour tortillas
1/2
cup (4 ounces) hummus (chickpea spread)*
1/3
cup lightly packed fresh cilantro
12
large fresh basil leaves
12
large fresh mint leaves
Preparation:
1.
Prepare barbecue grill for direct cooking.
2.
Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.
3.
Grill bell peppers, skin-side down, over hot coals until skins areblackened. Place in paper bag; seal. Steam 5 minutes; remove skin. Grill eggplant and mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters. Combine vegetables, onions, lemon juice and black pepper in medium bowl.
4.
Grill tortillas on both sides about 1 minute or until warmed. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla. Roll to enclose filling; serve immediately.
Nutritional Information:
| Serving Size: 1 wrap | |
| Fiber | 14 g |
| Carbohydrate | 41 g |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 21 % |
| Calories | 234 |
| Protein | 8 g |
| Sodium | 340 mg |
Dietary Exchange:
| Vegetable | 2 |
| Starch | 2 |
| Fat | 1 |
This recipe appears in:
Middle Eastern
