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My review
Mediterranean Wrap
RT25
"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
35 m servings 436 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note
- Goes great with leftover grilled chicken for a non-vegetarian option.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 436 calories; 26.3 g fat; 48.4 g carbohydrates; 14.6 g protein; 16 mg cholesterol; 433 mg sodium. Full nutrition
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Reviews
Read all reviews 2839 Ratings
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Most helpful positive review
5/19/2010
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 re...
Most helpful critical review
2/16/2011
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 ...
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5/19/2010
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 re...
3/22/2010
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!
5/18/2012
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 oni...
2/10/2011
it was good, would have been better with chicken, definitely needs avocado
8/23/2010
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.
7/18/2010
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...
7/4/2010
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.
12/31/2010
Our absolute favorite dish! We love it! Pesto, Goat Cheese, Veggies....could it get any better?!?
8/23/2011
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...