Mediterranean Veggie Wrap

Grilled eggplant, cucumbers, yellow peppers and lentils in whole grain tortilla with tzatziki sauce, feta cheese, tomato and lettuce

By: Desmond Fannin, Signature Chef

Prep Time: 1 hour
Cook Time: 20 min

RECIPE
REVIEWS (0)

Servings:

Yield: 6 Portions

Ingredients:

6 tortillas 8-inch, 55% whole grain flour tortilla
¾ cup cucumbers, peeled, seeded, julienne
¾ cup Roma tomatoes, diced ¼ inch
½ cup feta cheese, crumbled

Roasted Mediterranean Vegetables
1⅓ cups eggplant, sliced ½ inch, cut into quarters
½ cup yellow peppers, julienne ½ inch
½ cup red peppers, julienne ½ inch
¼ cup red onions, sliced ½ inch
⅛ cup lite olive oil balsamic vinaigrette

Tzatziki Sauce
2 tablespoons cucumbers, 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, chopped
⅛ teaspoon ground cumin
¾ cup non-fat plain yogurt

Allergens:

Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Mindful (Learn More)

Vegetarian

Directions:

Roasted Mediterranean Vegetables: 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. Preheat standard oven to 475˚ Place marinated, drained vegetables in single layer on lightly oiled (not listed) or parchment lined oven-safe pan. 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.
Tzatziki Sauce: Peel, seed and grate cucumbers. (Avoid overgrating and making a purée.) Stir in salt. Let stand for 15 minutes. Drain well. Stir in dill, garlic, pepper, lemon juice, mint, cumin and yogurt. Mix well. Hold refrigerated until ready to use.
Spray tortilla with vegetable oil spray (not listed). Place tortilla on a panini press or griddle.
Wrap Build: Place ½ cup Roasted Mediterranean Vegetables mixture in the center of the tortilla. Top with 2 tablespoons diced tomatoes and ¼ cup cucumbers. Drizzle 1 tablespoon Tzatziki Sauce over Roasted Mediterranean Vegetables. Sprinkle 1 tablespoon feta cheese over Tzatziki Sauce. Start rolling from one side and tuck in the bottom ½ inch. Keep rolling to form an open-ended cone.