Middle Eastern Grilled Vegetable Wraps Recipe
Servings: 4
Ingredients
- 1 lrg eggplant - (abt 1 lb) cut crosswise into 3/8" slices Nonstick cooking spray as needed
- 3/4 lb large mushrooms
- 1 x red bell pepper seeded, cored, and quartered
- 1 x green bell pepper seeded, cored, and quartered
- 2 x green onions sliced
- 1/4 c. fresh lemon juice
- 1/8 tsp freshly-grnd black pepper
- 4 lrg fat-free flour tortillas - (10" dia)
- 4 ounce hummus (chickpea spread) (crumbled reduced-fat feta cheese may be substituted for hummus)
- 1/3 c. fresh cilantro - (lightly packed)
- 12 lrg fresh basil leaves
- 12 lrg fresh mint leaves
Directions
- Prepare barbecue grill for direct cooking.
- Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.
- Grill peppers, skin-side down, over warm coals till blackened. Place in paper bag; seal. Steam 5 min; remove skin.
- Grill eggplant and mushrooms, covered, over medium coals about 2 min on each side or possibly till 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 possibly till 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 27 | 25% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 666mg | 19% |
| Total Carbs 18.21g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 5.77g | 4% |
| Protein 5.56g | 9% |
