"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." — RT25
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red onion, sliced
fresh mushrooms, sliced
red bell pepper, sliced
salt and ground black pepper to taste
whole grain tortillas
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!
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.
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!
it was good, would have been better with chicken, definitely needs avocado
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 236
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