Mediterranean Veggie Wraps Recipes

MEDITERRANEAN WRAP

Steps:

• 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.

MEDITERRANEAN VEGGIE WRAP RECIPE

Steps:

• In a small skillet, heat oil over medium-low heat.
• Thinly slice red onion, bell pepper, and zucchini. Add to skillet and sauté, stirring until soft, about 5 minutes.
• In a separate skillet, heat the wraps. Once heated, remove wraps from skillet and set on a plate.
• Spread half of the hummus down the middle of each wrap.
• Divide spinach between wraps, then top with sautéed vegetables. Sprinkle with feta, oregano, and olives.
• Fold edges over to roll up and cut in half cross-wise.

MEDITERRANEAN VEGGIE WRAP

Steps:

• Spread hummus on the bread to within 1/2 inch of the edge.
• Add parsley, cucumber, olives, tomato, and cheese on top of hummus.
• Roll up and serve.

MEDITERRANEAN LENTIL VEGGIE WRAPS

Steps:

• Cook the lentils: Rinse the lentils through a fine mesh sieve and place them in a medium saucepan. Cover with a couple inches of water and bring to a boil over high heat. Turn down heat to medium-high and simmer, stirring occasionally, until tender, about 20 minutes. Add more water as needed. Drain and set aside.
• Warm the oil in a skillet over medium heat. Add the onion and garlic and saute for about 5 minutes. Add the cooked lentils, salt, pepper, chili flakes, capers, sun-dried tomatoes, lemon zest, lemon juice, parsley, and mint. Remove from heat and set aside.
• Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper. Place the sweet potato on one baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Toss to coat and roast for 30-40 minutes, or until tender.
• Place the broccoli and red pepper on the other baking sheet and drizzle with 1/2 tbsp of oil and a pinch of salt and pepper. Roast for 20-25 minutes, or until tender.
• Make the lemon tahini sauce by placing all of the ingredients in an upright blender. Blend until smooth, adding additional water as desired to thin. Transfer to a glass jar or container until ready to serve.
• Finally, make the hummus. Use my Best Classic Hummus recipe, but add 1/2 cup of fresh mint leaves before blending.
• To assemble the wraps, spread some hummus on a tortilla, followed by desired amount of roasted vegetables, tahini sauce, lentils, and a handful of spinach.

MEDITERRANEAN VEGGIE WRAPS

Steps:

• Preheat oven to 400f degrees.
• In a large nonstick frypan, heat oil over medium high heat.
• Saute onion and peppers 3 minutes.
• Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
• Add tomato, salt and pepper.
• Simmer 5 minutes or until thickened and veggies are tender.
• Cool slightly.
• Spoon filling onto centre of tortillas, dividing evenly.
• Sprinkle each with about 1 tablespoon of the feta.
• Wrap up, secure with wooden picks, and place on a baking sheet.
• Bake for 10 minutes or until crisp and heated through.
• To serve, cut each wrap in half and top with 1 teaspoon pesto.
• Low fat pesto:.
• to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.

MEDITERRANEAN VEGGIE WRAP

Steps:

• FOR THE WRAPS
• Arrange one of the tortillas on a piece of foil or parchment paper. Spread with half the hummus, then layer half of each of the other ingredients on top. Tuck in the sides of the wrap and tightly roll the tortilla up, pushing in any stray ingredients with your fingers as you go. Wrap tightly in the parchment paper, and use a serrated knife to cut the whole thing in half.
• Repeat with the other wrap and remaining ingredients. Enjoy!
• FOR THE HUMMUS
• Combine all the ingredients in a food processor. Taste! Add more olive oil if you'd like a thinner, smoother hummus, or more salt and cilantro for flavor.
• Serve with anything. Eat!

MEDITERRANEAN BEEF AND VEGGIE WRAPS

Steps:

• 1) Spread each tortilla evenly with hummus, as desired, leaving 1/4-inch border around edge. Top with equal amounts salad greens and vegetables, as desired. Top evenly with and beef slices. Roll up tightly. 2) Garlicky White Bean Spread: Combine 1 can (15-1/2 ounces) great Northern or cannellini beans, rinsed, drained, 2 tablespoons water, 1 tablespoon lemon juice,1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1 small clove garlic, minced and 1/2 teaspoon salt in blender or food processor. Blend until smooth.