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Mediterranean Wrap

By: RT25  
"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."

Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

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

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.

Footnotes

  • Cook's Note
  • Goes great with leftover grilled chicken for a non-vegetarian option.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 436 | Total Fat: 26.3g | Cholesterol: 16mg

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Mar. 8, 2010 by timbo00   view full review
I followed this recipe almost to the t and it was fantastic. It's easy and has a ton of...

 
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