Middle Eastern Grilled Vegetable Wraps
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Middle Eastern Grilled Vegetable Wrap
YIELD Makes 4 servings
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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:
- Prepare barbecue grill for direct cooking.
- Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.
- 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.
- 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.
This recipe appears in:
Middle Eastern
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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