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    You are in: Home / Recipes / Grilled Greek Wraps Recipe
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    Grilled Greek Wraps

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    gailanng's Note:

    An alternative method for grilled is given in instruction #2. The vegetable-feta mixture here absorbs loads of tangy flavor from the herbed balsamic vinegar marinade. Be sure to prepare it first and let it stand while you grill the eggplant. From the Vegetarian Times.

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad

    Directions:

    1. 1
      To Make The Salad: In medium bowl, combine cheese, tomatoes, olives, onion, vinegar, parsley, garlic and oil. Mix well. Let stand 20 minutes, stirring occasionally. Stir in cucumber, salt and pepper and let stand 10 minutes.
    2. 2
      Meanwhile, prepare a charcoal fire or preheat gas grill on high. Brush both sides of eggplant slices with oil and grill, turning once, 15 to 20 minutes. (Alternatively, bake eggplant at 400F until tender, about 25 minutes.) Transfer to a plate; season with salt and pepper.
    3. 3
      In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Arrange 2 or 3 eggplant slices down center of each tortilla, overlapping slightly. With slotted spoon (to avoid getting too much liquid), spoon salad over eggplant, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Greek Wraps

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 336.2
     
    Calories from Fat 171
    50%
    Total Fat 19.0 g
    29%
    Saturated Fat 6.2 g
    31%
    Cholesterol 25.0 mg
    8%
    Sodium 1032.8 mg
    43%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 7.7 g
    30%
    Sugars 10.2 g
    41%
    Protein 9.4 g
    18%

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