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Middle Eastern Grilled Vegetable Wraps

1 large eggplant (about 1 pound), cut crosswise into 3/8-inch slices 
Nonstick cooking spray 
3/4 pound large fresh mushrooms 
1 medium red bell pepper, seeded, cored and quartered 
1 medium green bell pepper, seeded, cored and quartered 
2 green onions, sliced 
1/4 cup fresh lemon juice 
1/8 teaspoon black pepper 
4 large (10-inch) fat-free flour tortillas 
1/2 cup (4 ounces) hummus (chickpea spread)* 
1/3 cup lightly packed fresh cilantro 
12 large fresh basil leaves 
12 large fresh mint leaves 
*Four ounces crumbled reduced-fat feta cheese can be substituted for hummus. 

Prepare barbecue grill for direct cooking
Lightly spray eggplant with cooking spray
If mushrooms are small, thread onto skewers
Grill bell peppers, skin-side down, over hot coals until skins are blackened
Place in paper bag; seal. Steam 5 minutes; remove skin
Grill eggplant and mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned
Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters
Combine vegetables, onions, lemon juice and black pepper in medium bowl
Grill tortillas on both sides about 1 minute or until 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

Food exchange 2 starch 2 vegetable 1 fat
(1 wrap) Calories 234 Calories from Fat 21 % Total Fat 6 g Saturated Fat 1 g 
Carbohydrate 41 g Fiber 14 g Protein 8 g Sodium 340 mg

Courtesy Diabetic Cooking

Serves 4