“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.” - by RT25
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 436 cal
- 22%
- Fat
- 26.3 g
- 40%
- Carbs
- 48.4 g
- 16%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"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 a..." See morend 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!"
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