Grilled Ratatouille Wraps |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
1 (8-ounce) tub fat-free cream cheese |
1/4 cup (1 ounce) crumbled reduced-fat feta cheese with basil and tomatoes |
2 teaspoons garlic paste (such as amore) |
1/4 teaspoon black pepper |
2 large red bell peppers |
1 large red onion, cut into 1/2-inch slices |
1 small eggplant, cut lengthwise into 1/2-inch slices |
2 small zucchini, cut lengthwise into 1/2-inch slices |
cooking spray |
1/4 cup light caesar dressing (such as ken's steak house) |
1/4 teaspoon salt |
1 (14-ounce) package harvest wheat flatbread sheets (such as flatout) |
Directions:
1. Combine first 4 ingredients in a bowl; stir well. Set aside.
2. Prepare grill.
3. Cut bell peppers in half lengthwise; discard seeds and membranes. Flatten bell peppers with hand. Coat bell pepper halves, onion, eggplant, and zucchini with cooking spray. Place bell pepper halves, skin sides down; onion; eggplant; and zucchini slices on a grill rack. Cover and grill 5 minutes. Turn onion, eggplant, and zucchini slices over (do not turn bell pepper halves); cover and grill 5 minutes or until onion, eggplant, and zucchini are tender. Remove onion, eggplant, and zucchini from grill. Grill bell pepper an additional 5 minutes or until blackened. Place bell pepper halves in a zip-top plastic bag; seal. Let stand 10 minutes. Peel bell peppers, and coarsely chop all vegetables.
4. Combine chopped vegetables, Caesar dressing, and salt in a large bowl; toss gently.
5. Spread about 3 tablespoons cream cheese mixture over each flatbread. Spoon 1 cup vegetable mixture onto 1 short end of each flatbread; roll up wraps. Cut each wrap in half crosswise, and secure with a wooden pick.
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