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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto, grilled chicken or that avocado that's going to go bad soon. Ingredients:
1 red onion, sliced |
1 zucchini, sliced |
1 eggplant, sliced |
1/4 pound fresh mushrooms, sliced |
1 red bell pepper, sliced |
1 tablespoon olive oil |
salt and ground black pepper to taste |
4 whole grain tortillas |
1/4 cup goat cheese |
1/4 cup basil pesto |
1 large avocado, sliced |
Directions:
1. 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.
2. 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.
3. 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.
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