Grilling the vegetables takes little time and yields the great flavour that goes into these veggie-filled wraps. When it's not grilling season, spread the vegetables on a baking sheet and broil them for the same amount of time as you would grill them. Pair the wrap with a protein-rich side salad, such as Fruity Quinoa and Feta Salad With Raspberry Vinaigrette.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
Slice eggplant and zucchini lengthwise into 1/4-inch (5 mm) thick strips. Core and seed red pepper; cut into quarters. Cut onion into 1/4-inch (5 mm) thick rounds. Add vegetables to large bowl; toss with oil, salt and pepper.Place vegetables on greased grill over medium-high heat; close lid and grill until tender, 4 to 6 minutes per side. Let stand for 5 minutes. Cut red pepper, eggplant and zucchini into chunks. Cut onion into quarters.
Spread 1 tbsp pesto over each tortilla. Divide spinach and grilled vegetables among tortillas; sprinkle each with 2 tbsp feta cheese. Fold in sides; fold up bottom and roll up.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 860 mg
- Sugars 7 g
- Protein 12 g
- Calories 338.0
- Total fat 13 g
- Potassium 405 mg
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 46 g
%RDI
- Iron 27.0
- Folate 40.0
- Calcium 19.0
- Vitamin A 80.0
- Vitamin C 87.0
