Mediterranean Wrap Recipe - Allrecipes.com
Mediterranean Wrap Recipe
  • READY IN 35 mins

Mediterranean Wrap

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    35 mins

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.
Kitchen-Friendly View

Footnotes

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

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!

 
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.

 
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!

 
Feb 11, 2011

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

 
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!

 
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.

 
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!

 
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.

 

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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
  • 433 mg
  • 17%

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

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