Mediterranean Wrap

Mediterranean Wrap

26
RT25 0

"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."

Ingredients

35 m {{adjustedServings}} servings 436 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

26
  1. 36 Ratings

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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 re...

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!

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 oni...