Directions:
- Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.
- Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.
- Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.37 Kcal (1341 kJ) | ||
| Calories from fat | 227.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.23g | 39% | |
|---|---|---|---|
| Cholesterol | 15.53mg | 5% | |
| Sodium | 178.98mg | 7% | |
| Potassium | 688.48mg | 15% | |
| Total Carbs | 16.58g | 6% | |
| Sugars | 8.16g | 33% | |
| Dietary Fiber | 8.18g | 33% | |
| Protein | 9.86g | 20% | |
| Vitamin C | 43.3mg | 72% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.7mg | 76% | |
| Calcium | 177.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 109.19 Kcal (457 kJ) | ||
| Calories from fat | 77.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 39% | |
|---|---|---|---|
| Cholesterol | 5.29mg | 5% | |
| Sodium | 61mg | 7% | |
| Potassium | 234.64mg | 15% | |
| Total Carbs | 5.65g | 6% | |
| Sugars | 2.78g | 33% | |
| Dietary Fiber | 2.79g | 33% | |
| Protein | 3.36g | 20% | |
| Vitamin C | 14.8mg | 72% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 4.7mg | 76% | |
| Calcium | 60.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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