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.
Makes 4 servings
|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.
- 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.
|Serving Size:||1 wrap|
|Calories from Fat||21 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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