Mediterranean Wrap

Mediterranean Wrap

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."


35 m servings 436 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.


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



  1. 36 Ratings


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...

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...

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.

Our absolute favorite dish! We love it! Pesto, Goat Cheese, Veggies....could it get any better?!?

I thought this was very tasty, as did my vegetarian daughter. Hubby and other daughter were not pleased with this - they missed the meat here when ordinarily that isn't the case and they eat ve...