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Middle Eastern Grilled Vegetable Wraps


Middle Eastern Grilled Vegetable Wrap

Middle Eastern Grilled Vegetable Wrap

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.

Yield

Makes 4 servings

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

*Four ounces crumbled reduced-fat feta cheese can be substituted for hummus.

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

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