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Receta Middle Eastern Grilled Vegetable Wraps

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Raciónes: 4

Ingredientes

Cost per serving $2.65 view details
  • 1 lrg eggplant - (abt 1 lb) cut crosswise into 3/8" slices Nonstick cooking spray as needed
  • 3/4 lb large mushrooms
  • 1 x red bell pepper seeded, cored, and quartered
  • 1 x green bell pepper seeded, cored, and quartered
  • 2 x green onions sliced
  • 1/4 c. fresh lemon juice
  • 1/8 tsp freshly-grnd black pepper
  • 4 lrg fat-free flour tortillas - (10" dia)
  • 4 ounce hummus (chickpea spread) (crumbled reduced-fat feta cheese may be substituted for hummus)
  • 1/3 c. fresh cilantro - (lightly packed)
  • 12 lrg fresh basil leaves
  • 12 lrg fresh mint leaves

Direcciones

  1. Prepare barbecue grill for direct cooking.
  2. Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.
  3. Grill peppers, skin-side down, over warm coals till blackened. Place in paper bag; seal. Steam 5 min; remove skin.
  4. Grill eggplant and mushrooms, covered, over medium coals about 2 min on each side or possibly till tender and lightly browned. Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters.
  5. Combine vegetables, onions, lemon juice and black pepper in medium bowl.
  6. Grill tortillas on both sides about 1 minute or possibly till warmed. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla. Roll to enclose filling; serve immediately.
  7. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 276g
Recipe makes 4 servings
Calories 110  
Calories from Fat 27 25%
Total Fat 3.03g 4%
Saturated Fat 0.41g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 78mg 3%
Potassium 666mg 19%
Total Carbs 18.21g 5%
Dietary Fiber 6.3g 21%
Sugars 5.77g 4%
Protein 5.56g 9%
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