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.

RT25

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

Goes great with leftover grilled chicken for a non-vegetarian option.

Nutrition Facts

436 calories; protein 14.6g 29% DV; carbohydrates 48.4g 16% DV; fat 26.3g 40% DV; cholesterol 16.2mg 5% DV; sodium 433.3mg 17% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2010
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 recipe and 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! Read More
(17)

Most helpful critical review

Rating: 3 stars
02/17/2011
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 used feta cheese instead of goat cheese because that is what I had and it went really well. Read More
(2)
43 Ratings
  • 5 star values: 28
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2010
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 recipe and 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! Read More
(17)
Rating: 5 stars
03/24/2010
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! Read More
(8)
Rating: 4 stars
05/18/2012
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 onion and cooked another 2 minutes, then added the eggplant and mushrooms for 5-7 minutes. Textures were perfect! I also added chicken which I had marinaded in balsamic vinegar with a little salt, pepper and garlic powder. We used Feta cheese instead of goat cheese - it was a hit! Read More
(7)
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Rating: 4 stars
02/11/2011
it was good would have been better with chicken definitely needs avocado Read More
(6)
Rating: 4 stars
08/24/2010
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. Read More
(4)
Rating: 5 stars
07/19/2010
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 all together so perfectly is the goat cheese. In my family half like pesto and the other half of us do not. But all of us loved these wraps and agreed that they are a dish you would see in a nice restaurant. I will definitely make these again! Read More
(4)
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Rating: 5 stars
07/07/2010
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. Read More
(4)
Rating: 5 stars
01/04/2011
Our absolute favorite dish! We love it! Pesto Goat Cheese Veggies....could it get any better?!? Read More
(3)
Rating: 3 stars
02/17/2011
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 used feta cheese instead of goat cheese because that is what I had and it went really well. Read More
(2)