Mindful Sodexo 
Soft whole wheat wrap, smoky Everything baba ghanoush, rainbow slaw, roasted mushrooms, chickpeas and a Kalamata dressing
Nutrition Facts:
Calories: 310, Carbs: 51g, Protein: 9g, Fat: 9g, Sat. Fat: 3g, Cholesterol: 0mg, Sodium: 530mg, Fiber: 8g
Prep Time: 25 to 35 minutes Cook time: 40 to 50 minutes Yield: 4 servings; 1 wrap per serving Difficulty level: Intermediate
Middle Eastern Everything Wrap
Ingredients
Prepare
Middle Eastern Everything Wrap
- 4 (10-inch) whole wheat tortillas
- 2 cups Rainbow Slaw
- 1 cup drained & rinsed low-sodium chickpeas (garbanzo beans)
- 3/4 cup Everything Baba Ghanoush
- 1 cup Roasted Cremini Mushrooms
- 1. Heat a skillet over medium heat. Gently warm tortillas in the microwave or on the skillet to soften.
- 2. Toss the rainbow slaw with the chickpeas until well-mixed.
- 3. For each wrap, place the following in order:
- 3 tablespoons everything baba ghanoush
- 3/4 cup rainbow slaw and chickpea mixture
- 1/4 cup roasted cremini mushrooms.
- 4. Roll the wrap tightly and place the seam on the skillet for 30 seconds to seal the wrap.
- 5. Slice the wrap on the bias and enjoy immediately!
Roasted Cremini Mushrooms
- 8 ounces cremini mushrooms, cut in half
- 1. Preheat the oven to 450 degrees Fahrenheit. Place the mushrooms in a single layer on a baking sheet; do not overcrowd. Spray the mushrooms with vegetable oil spray (not listed).
- 2. Roast the mushrooms for 15 to 20 minutes or until lightly browned. Flip once halfway through cooking.
- 3. Cool quickly and keep refrigerated until ready to use.
Everything Baba Ghanoush (makes about 1 1/2 cups)
- 1 medium eggplant (about 20 ounces)
- 1 teaspoon finely chopped garlic
- 1 tablespoon tahini
- 1 1/2 tablespoons nonfat plain yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon finely chopped parsley
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon cayenne
- 1 tablespoon everything bagel seasoning
- 1. Preheat the oven to 400 degrees Fahrenheit. Wash the eggplant, but do not trim the stalk. Prick the eggplant a few times with a fork or knife tip. Roast the eggplant for about 20 to 25 minutes, turning occasionally, until skin has charred and blistered.
- 2. Remove the eggplant from the oven and carefully cut it in half while still hot. Scoop out the flesh, discarding the skin (see Chef Tips).
- 3. Combine eggplant, garlic, tahini, and yogurt in a food processor or blender and process until smooth.
- 4. Add the lemon juice, parsley, salt, cayenne pepper, and everything bagel seasoning. Mix until well blended.
- 5. Cool the mixture quickly, cover it, and refrigerate it until ready. Leftover baba ghanoush can be kept in the refrigerator for up to 3 days.
Kalamata Dressing (makes 3/4 cup)
- 1 cup finely chopped kalamata olives
- 1 teaspoon finely chopped garlic
- 2 teaspoons lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons canola oil
- 1/4 teaspoon ground black pepper
- 1. Place all ingredients into a food processor and puree for 1 minute or until smooth. Transfer to a bowl, cover, and keep in the refrigerator until ready to use. You can keep the leftover dressing in the refrigerator for up to 5 days.
Rainbow Slaw
- 4 teaspoons Kalamata dressing
- 1/2 cup matchstick carrots
- 1/2 cup shaved brussels sprouts
- 1/2 cup shredded red cabbage
- 2 tablespoons thinly sliced green onions
- 1/2 cup matchstick-cut radishes
- 2 teaspoons ground black pepper
- 1. In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use. The slaw can be kept in the refrigerator for up to 3 days.
Chef Tips:
- Roasted eggplant skin can be chopped and added to pasta dishes or used as a pizza topping. It can also be seasoned and roasted a second time to make a crunchy snack or topping.
- Yogurt adds creaminess to the baba ghanoush; if you want to make this wrap completely plant-based, substitute your preferred plant-based yogurt or omit it.
- Try using leftover Kalamata dressing as a marinade or on your favorite salad.
- All components can be made ahead of time in larger batches for quick assembly or use in other meals.
