Mindful Sodexo 
Soft whole wheat wrap, smoky Everything baba ghanoush, rainbow slaw, roasted mushrooms, chickpeas & a Kalamata dressing
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Prep Time: 25 to 35 minutes|Cook time: 40 to 50 minutes|Yield: 4 servings; 1 wrap per serving
Everything Baba Ghanoush makes about 1 1/2 cups
Ingredients
- 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
Roasted Cremini Mushrooms
Ingredients
- 8 ounces cremini mushrooms, cut in half
Kalamata Dressing makes 3/4 cup
Ingredients
- 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
Rainbow Slaw
Ingredients
- 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
Middle Eastern Everything Wrap
Ingredients
- 4 10-inch whole wheat tortillas
- 2 cups rainbow slaw
- 1 cup drained & rinsed low-sodium chickpeas (garbanzo beans)
- 3/4 cup everything bagel baba ghanoush
- 1 cup roasted cremini mushrooms
To Prepare Roasted Cremini Mushrooms:
- Preheat the oven to 450 degrees Fahrenheit. Place mushrooms in a single layer on a baking sheet; do not overcrowd. Spray with vegetable oil spray (not listed).
- Roast for 15 to 20 minutes or until lightly browned. Flip once halfway through cooking.
- Cool quickly and keep refrigerated until ready to use.
To Prepare Everything Baba Ghanoush:
- Preheat the oven to 375 degrees Fahrenheit. Wash the eggplant, but do not trim the stalk. Prick a few times with a fork or tip of a knife. Roast the eggplant, turning occasionally, until skin has charred and blistered; this will take about 20 minutes.
- Remove the eggplant from the oven. Cut in half while still hot. Scoop out the flesh, discarding the skin (see Chef Tips).
- Combine eggplant, garlic, tahini, and yogurt in a food processor or blender. Process until smooth.
- Add lemon juice, parsley, salt, cayenne pepper, and everything bagel seasoning. Mix until well-blended.
- Cool quickly, cover, and keep in the refrigerator until ready to use.
Note: Leftover baba ghanoush can be kept in the refrigerator for up to 3 days.
To Prepare Kalamata Dressing:
- Place all ingredients into a food processor and pulse for 1 minute or until smooth. Transfer to a bowl, cover, and keep refrigerated until ready to use.
Note: Leftover dressing can be kept in the refrigerator for up to 5 days.
To Prepare Rainbow Slaw:
- In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
Note: Slaw can be kept in the refrigerator for up to 3 days.
To Assemble Middle Eastern Everything Wrap:
- Heat a skillet over medium heat. Gently warm tortillas in the microwave or on the skillet to soften.
- Toss rainbow slaw with chickpeas until well mixed.
- For each wrap, place the following in order:
- 3 Tbsp everything baba ghanoush
- 3/4 cup rainbow slaw & chickpea mixture
- 1/4 cup roasted cremini mushrooms - Roll the wrap tightly and place the seam on the skillet for 30 seconds to seal.
- Slice on the bias and enjoy immediately!
Chef Tips:
- - Roasted eggplant skin can be chopped and added to pasta dishes or used as a pizza topping. The skin can also be seasoned and roasted for a crunchy snack or topping.
- Yogurt adds creaminess to the baba ghanoush; if trying to make this wrap completely plant-based, substitute your preferred plant-based yogurt or omit it.
- Use 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.
Nutrition Facts: Calories: 310, Carbs: 51g, Protein: 9g, Fat: 9g, Sat. Fat: 3g, Cholesterol: 0mg, Sodium: 530mg, Fiber: 8g
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