Healthy Middle Eastern Grilled Vegetable Wraps Recipe

INGREDIENTS

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.

PREPARATION:

1. Prepare barbecue grill for direct cooking.
2. Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.
3. Grill bell peppers, skin-side down, over hot coals until skins areblackened. 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.
4. 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.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Serving Size: 1 wrap Fiber 14 g Carbohydrate 41 g Saturated Fat 1 g Total Fat 6 g Calories from Fat 21 % Calories 234 Protein 8 g Sodium 340 mg DIETARY EXCHANGE: Vegetable 2 Starch 2 Fat 1