Toscana wrap
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Eggplant; peeled cut into 1-inch pieces 2 pounds | |
1 | cup | Pieces onion; 1 inch pieces |
1 | cup | Cubed green bell pepper; 1 inch pieces |
1 | cup | Cubed red bell pepper; 1 inch pieces |
1 | tablespoon | Dried italian seasoning |
2 | tablespoons | Balsamic vinegar |
1 | tablespoon | Extra-virgin olive oil |
½ | teaspoon | Crushed red pepper |
¼ | teaspoon | Salt |
½ | cup | Canned cannellini beans; drained or other white beans |
4 | Fat-free flour tortillas -10-inch diameter | |
1⅓ | cup | Shredded part-skim mozzarella cheese |
1 | cup | Diced tomato |
Directions
1. Preheat oven to 450°F.
2. Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450° for 40 minutes or until lightly browned, stirring occasionally. Stir in beans. Warm tortillas according to package directions. Spoon one-fourth of eggplant mixture down the center of each tortilla, and sprinkle each with ⅓ cup cheese and ¼ cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce oven temperature to 350°. Bake at 350° for 5 minutes or until cheese melts.
Serve warm.
Yield: 4 servings (serving size: 1 wrap).
Calories 381 (25% from fat); fat 10.4g (sat 4.2g, mono 4.3g, poly 1.1g); protein 16.7g; carbohydrate 59.2g; fiber 6.4g; cholesterol 21mg; iron 4.3mg; sodium 795mg; calcium 354mg.
WW-7 points.
Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light March 1998 Posted to EAT-LF Digest by aml@... on Apr 22, 1999, converted by MM_Buster v2.0l.
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