Mediterranean Wrap

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Most Helpful Positive Review

May 20, 2010

This was delicious. I made about 12 ounces of pesto using cilantro and almonds with olive oil and salt, plus I also used cream cheese in place of goat cheese and then followed the rest of the recipe and it turned out amazing. Was amazed I actually made something so good. Thank you so much for this great one. I'll be making it a pretty often now!

—gregdoh

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Most Helpful Critical Review

Feb 17, 2011

Good recipe. I sweated the eggplant and let the vegetables marinade for about an hour before grilling. I also marinaded and grilled a small amount of chicken as well for some more flavor. I used feta cheese instead of goat cheese because that is what I had and it went really well.

—EJ

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28 Ratings

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Mar 24, 2010

This was awesome! I made the vegetables one day and then ate the wraps for lunch throughout the week- something delicious to look forward to every afternoon!

—megameaghan1

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Feb 11, 2011

it was good, would have been better with chicken, definitely needs avocado

—niecy

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Aug 24, 2010

Not too shabby! I did not add red onion or red pepper because I didn't have them on hand. I did add green pepper, basil and sun dried tomatoes and they were a nice addition.

—ericksonpad

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Jul 19, 2010

Oh my goodness...this was SO good! I actually made it as written except I used white tortillas instead of wheat. The melding of the veggie flavors is amazing! I think the ingredient that ties it all together so perfectly is the goat cheese. In my family, half like pesto and the other half of us do not. But all of us loved these wraps and agreed that they are a dish you would see in a nice restaurant. I will definitely make these again!

—gracie83

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Jul 07, 2010

Really tasty! I did not have all the veges from the recipe, but was great with what I had on hand (eggplant, yellow squash, onion, spinich) and sour cream instead of goat cheese.

—Catherine VW

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May 18, 2012

I followed the directions the first time I made it, and the veggies ended up being mushy (peppers were still kind of crunchy). The second time, I cooked the peppers for 2 minutes, added the onion and cooked another 2 minutes, then added the eggplant and mushrooms for 5-7 minutes. Textures were perfect! I also added chicken which I had marinaded in balsamic vinegar with a little salt, pepper and garlic powder. We used Feta cheese instead of goat cheese - it was a hit!

—bekbaby

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Nutrition

Calories
436 kcal
22%

Carbohydrates
48.4 g
16%

Cholesterol
16 mg
5%

Fat
26.3 g
40%

Fiber
14.2 g
57%

Protein
14.6 g
29%

Sodium
530 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mediterranean Wrap

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 436
Calories from Fat: 236

% Daily Value *
Total Fat 26.3g 40 %
Saturated Fat 7g 35 %
Cholesterol 16mg 5 %
Sodium 530mg 21 %
Potassium 1156mg 32 %
Total Carbohydrates 48.4g 16 %
Dietary Fiber 14.2g 57 %
Protein 14.6g 29 %
** Sugars 7.7g
Vitamin A 30 %
Vitamin C 100 %
Calcium 25 %
Iron 30 %
** Thiamin 24 %
Niacin 50 %
Vitamin B6 42 %
Magnesium 37 %
Folate 78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.