ROASTED EGGPLANT, ZUCCHINI, AND CHICKPEA WRAPS
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against cancer.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
- Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
- Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.
Nutrition Facts : Calories 305 g, Cholesterol 47 g, Fat 15 g, Fiber 2 g, Protein 13 g, Sodium 502 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
namutebi Irene
[email protected]I'm new to cooking. Are these wraps easy to make?
Thembi Ndaba
[email protected]These wraps look delicious! I can't wait to try them.
Pujaneehaa Stha
[email protected]I'm not a big fan of tahini. What else could I use for the sauce?
Sunita Gurung
[email protected]I'm allergic to chickpeas. Do you have any suggestions for a substitute?
fhtl0
[email protected]These wraps are a great make-ahead meal. I made a batch on Sunday and they lasted me all week for lunch.
Hbz Mutebi93
[email protected]I'm not a vegetarian, but I really enjoyed these wraps. They're a great way to get more veggies into my diet.
waqas king
[email protected]I love that these wraps are low in carbs and high in protein. They're a great option for a healthy lunch or dinner.
Fahim Khalid
[email protected]These wraps are a great way to use up leftover roasted vegetables.
S Potter
[email protected]I'm not sure if I did something wrong, but my wraps fell apart when I tried to eat them.
Arjun Yari
[email protected]I had a hard time finding eggplant at my local grocery store. I ended up using zucchini instead and it worked out just fine.
Mahendra Jaishi
[email protected]These wraps were a little bland for my taste. I think I'll add some extra spices next time.
Jabik Lamsal
[email protected]I'm a big fan of Mediterranean food and these wraps are a great example of why. They're full of flavor and really satisfying.
Tiffany blair
[email protected]These wraps are so fresh and healthy. I love that they're packed with veggies.
Giovana Silva
[email protected]I've made these wraps several times now and they're always a hit. They're a great meal prep option too.
James Barker
[email protected]The tahini sauce is a must-make. It's so creamy and flavorful.
nyia ragland
[email protected]I made these wraps for a party and they were a huge success. Everyone loved them!
Abha Kabir
[email protected]These wraps are a great way to get your daily dose of veggies. They're also really versatile, you can add or remove ingredients to suit your taste.
Jesi Chowdhury
[email protected]I'm not a big fan of eggplant, but I really enjoyed these wraps. The eggplant was roasted perfectly and the flavors all came together really well.
Calvin david Victory
[email protected]So easy to make and so delicious! I used spinach wraps instead of pitas and they were perfect.
Rubi Uriostegui
[email protected]These wraps were a hit! The roasted vegetables were flavorful and the chickpeas added a nice protein boost. I also loved the tahini sauce, it was the perfect complement to the wraps.