ROASTED EGGPLANT, ZUCCHINI, AND CHICKPEA WRAPS
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against cancer.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
- Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
- Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.
Nutrition Facts : Calories 305 g, Cholesterol 47 g, Fat 15 g, Fiber 2 g, Protein 13 g, Sodium 502 g
YUMMY ZESTY ZUCCHINI WRAP
A friend of mine just told me about this recipe, she makes it all the time. I am a guacaholic and its a great way to use green and yellow zucchini. Use your favorite guacamole recipe. You can add some favorite spices to the cooking, or Italian dressing to the wrap if you want. Its adaptable :) Serve with Sweet Potato Fries as a main dish, or just have as a sandwich. Cooking time does not include making your own guacamole, which i usually do, or buy premade.
Provided by MarraMamba
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a pan.
- Add sliced zucchini, bell pepper and onion.
- Sauté approximately 10 minutes until done to your taste. Add salt and pepper.
- Spread 2 tbs guacamole on flour tortilla, or more if you are like me :).
- Add cooked veggies to the tortilla, spinach and sliced cherry tomatoes if using.
- Wrap and serve either hot or cold.
Nutrition Facts : Calories 192.7, Fat 14.1, SaturatedFat 2, Sodium 34.6, Carbohydrate 16.3, Fiber 4.5, Sugar 8.3, Protein 3.9
CALIFORNIA ROLL WRAPS
I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. -Mary Pax-Shipley, Bend, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 647mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
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4.9/5 (22)Total Time 30 minsCategory Basics, Side DishCalories 92 per serving
- Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
- Preheat the oven to 375 and position the racks to the lower and upper third of the oven. Line two baking sheets with parchment paper.
- Add the eggs and onion or scallion to the zucchini and mix together. In a small bowl, add the dry ingredients and stir together. Add the dry to the wet and stir to incorporate. The batter should be thick but not stiff. Water will be released from the zucchini as the batter sits, just mix it in before measuring and baking.
- Stir the zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Place four mounds onto the baking sheet and spread them into a thin, flat circle. Elaine suggests using a fork. Bake for 7 minutes, switch the baking pans (put the top pan on the bottom rack and the bottom pan on the top rack) and bake 7 minutes more or until the zucchini tortillas are cooked to your liking.
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- Shred the zucchini and place in a sturdy dish towel. Squeeze as much moisture as possible from the zucchini. When you feel like you've gotten as much as you can out unroll the towel and allow it to rest for several minutes then try again. Do not skip the second step, the zucchini needs to be extremely dry.
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