Mediterranean Veggie Wraps |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Tasty veggie wraps with a taste of feta and topped with low fat pesto. from Heart Healthy Cooking by Becel Ingredients:
2 teaspoons vegetable oil (becel) |
1 medium onion, chopped |
1/2 cup chopped sweet red pepper |
1/2 cup chopped sweet green pepper |
1 1/2 cups chopped peeled eggplants |
1 cup chopped zucchini |
2 -3 cloves garlic, smashed (to taste) |
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1 medium tomato, chopped |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
6 low-fat flour tortillas, 6 inch |
6 tablespoons crumbled feta cheese |
2 tablespoons prepared low-fat pesto |
Directions:
1. Preheat oven to 400f degrees.
2. In a large nonstick frypan, heat oil over medium high heat.
3. Saute onion and peppers 3 minutes.
4. Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
5. Add tomato, salt and pepper.
6. Simmer 5 minutes or until thickened and veggies are tender.
7. Cool slightly.
8. Spoon filling onto centre of tortillas, dividing evenly.
9. Sprinkle each with about 1 tablespoon of the feta.
10. Wrap up, secure with wooden picks, and place on a baking sheet.
11. Bake for 10 minutes or until crisp and heated through.
12. To serve, cut each wrap in half and top with 1 teaspoon pesto.
13. Low fat pesto:.
14. to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.
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