Toscana wrap

Yield: 4 servings

Measure 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

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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