Friday, June 29, 2012

Grilled Veggie Wraps

Vegetarians can enjoy delicious food on the grill.

Grilled Veggie Wraps

2 Low Carb High Fiber Large Tortillas
Two 1/2-inch-thick peeled eggplant slices (cut lengthwise)
1 large portabello mushroom cap
1 red bell pepper, halved, seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
3 tbsp. plain fat-free yogurt
1 tbsp. finely chopped fresh basil
1/2 tsp. crushed garlic
2 dashes salt
2 dashes black pepper

Spray grill well with nonstick spray, and bring to medium-high heat.

Grill all the veggies for 5 minutes with the grill cover down. Then carefully flip with long barbecue tongs.

Grill veggies for about 5 minutes longer with the grill cover down, until slightly soft and blackened. Remove from grill and allow to cool slightly.

Meanwhile, in a small dish, combine yogurt, basil, and garlic, and mix well. Set aside.

Once veggies are cool enough to handle, cut mushroom cap and pepper halves into slices. Then warm tortillas slightly in the microwave (or carefully and quickly on the grill).

Spread half of the yogurt mixture onto each tortilla. Place a slice of eggplant down the center of each tortilla, and place a slice of zucchini on either side. Sprinkle with salt and black pepper.

Evenly distribute mushroom and pepper slices between the two tortillas, laying them in the same direction as the other veggie slices. Roll each tortilla up like a burrito.

Slice each wrap in half (giving you four halves total).


Thanks to Hungry Girl for statistics PER SERVING (two halves): 145 calories, 3.5g fat, 483mg sodium, 31g carbs, 16.5g fiber, 8g sugars, 12g protein