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  • Middle Eastern Grilled Vegetable Wraps

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    Middle Eastern Grilled Vegetable Wraps
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg eggplant - (abt 1 lb) cut crosswise into 3/8" slices Nonstick cooking spray as needed
    • 3/4 lb large mushrooms
    • 1 x red bell pepper seeded, cored, and quartered
    • 1 x green bell pepper seeded, cored, and quartered
    • 2 x green onions sliced
    • 1/4 c. fresh lemon juice
    • 1/8 tsp freshly-grnd black pepper
    • 4 lrg fat-free flour tortillas - (10" dia)
    • 4 ounce hummus (chickpea spread) (crumbled reduced-fat feta cheese may be substituted for hummus)
    • 1/3 c. fresh cilantro - (lightly packed)
    • 12 lrg fresh basil leaves
    • 12 lrg fresh mint leaves

    Directions

    1. Prepare barbecue grill for direct cooking.
    2. Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.
    3. Grill peppers, skin-side down, over warm coals till blackened. Place in paper bag; seal. Steam 5 min; remove skin.
    4. Grill eggplant and mushrooms, covered, over medium coals about 2 min on each side or possibly till tender and lightly browned. Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters.
    5. Combine vegetables, onions, lemon juice and black pepper in medium bowl.
    6. Grill tortillas on both sides about 1 minute or possibly till warmed. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla. Roll to enclose filling; serve immediately.
    7. This recipe yields 4 servings.

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