Mediterranean Veggie Wrap

Portions: 6

Serving: 1 wrap, ½ cup vegetables, 1 ounce tzatziki sauce

Ingredients
  • 1½ pounds Roasted Mediterranean Vegetables (recipe below)
  • 6 tablespoons tzatziki sauce (recipe below)
  • 6 tortillas 8-inch 55% whole-grain flour tortilla
  • 6 ounces cucumbers, fresh, peeled, seeded, julienne
  • 6 ounces plum tomatoes, fresh, diced ¼ʺ
  • 6 tablespoons feta cheese, crumbled
Instructions
1
Prepare tzatziki sauce according to recipe below.
2
Prepare Roasted Mediterranean Vegetables according to recipe below. Cool under refrigeration.
3
Spray tortilla with vegetable oil spray (not listed). Place tortilla on a panini press or griddle.
4
Place ½ cup roasted vegetable mixture in the center of the tortilla.
5
Top with 2 tablespoons diced tomatoes and ¼ cup cucumbers.
6
Drizzle 1 tablespoon tzatziki sauce over vegetables.
7
Sprinkle 1 tablespoon feta cheese over tzatziki sauce.
8
Start rolling from one side and tuck in the bottom ½ inch. Keep rolling to form an open-ended cone.
Roasted Mediterranean Vegetables
Ingredients
  • 1⅓ cups eggplant, sliced ½ʺ, cut into quarters
  • ½ cup yellow peppers, fresh, julienne ½ʺ
  • ½ cup red peppers, fresh, julienne ½ʺ
  • ¼ cup red onions, fresh, sliced ½ʺ
  • ⅛ cup lite olive oil balsamic vinaigrette
Instructions
1
Arrange eggplant, yellow peppers, red peppers and onions in single layers on sheet pans. Brush with vinaigrette. Hold for 30 minutes. If excess liquid accumulates, drain and discard before cooking.
2
Preheat standard oven to 475 degrees F. Place marinated, drained vegetables in single layer on lightly oil (not listed) or parchment lined oven-safe pan.
3
Place in oven and cook for 10 to 20 minutes or until vegetables are just tender and lightly caramelized (lightly browned). Stir once during cooking to promote even cooking.
NOTE: Remember the cooking process will continue as vegetables cool. Handle vegetables carefully during cooking so they do not break up or tear.
4
Cool under refrigeration.
Tzatziki Sauce
Ingredients
  • 2 tablespoons cucumbers, fresh, peeled, seeded, grated
  • ⅛ teaspoon kosher salt
  • 2 teaspoons dill weed, fresh
  • ¾ tablespoon chopped garlic
  • ⅛ teaspoon ground black pepper
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon mint leaves, fresh, chopped
  • ⅛ teaspoon ground cumin
  • 6 ounces non-fat plain yogurt
Instructions
1
Peel, seed and grate cucumbers. (Avoid over-grating and making a puree.)
2
Stir in salt. Let stand for 15 minutes. Drain well.
3
Stir in dill, garlic, pepper, lemon juice, mint, cumin and yogurt. Mix well. Hold refrigerated until ready to use.
Nutrition Facts:
Calories
210
Carbs
34g
protein
7g
fat
6g
sat. fat
2.5g
sodium
420mg
fiber
4g
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