Mediterranean Veggie Wraps

Total Time
Prep 20 mins
Cook 25 mins

Tasty veggie wraps with a taste of feta and topped with low fat pesto. from Heart Healthy Cooking by Becel

Ingredients Nutrition


  1. Preheat oven to 400f degrees.
  2. In a large nonstick frypan, heat oil over medium high heat.
  3. Saute onion and peppers 3 minutes.
  4. Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
  5. Add tomato, salt and pepper.
  6. Simmer 5 minutes or until thickened and veggies are tender.
  7. Cool slightly.
  8. Spoon filling onto centre of tortillas, dividing evenly.
  9. Sprinkle each with about 1 tablespoon of the feta.
  10. Wrap up, secure with wooden picks, and place on a baking sheet.
  11. Bake for 10 minutes or until crisp and heated through.
  12. To serve, cut each wrap in half and top with 1 teaspoon pesto.
  13. Low fat pesto:.
  14. 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.
Most Helpful

If you didn't want a low fat recipe, why did you bother??

Derf October 25, 2002

the low fat pesto is low in flavor and needs a good extra virgin olive oil. The veggies should be sauteed in xtra V olive oil and the egg plant needs to be thinly sliced, salted, drained and individually fried, again in xtra V. Instead of feta I use grated mozzarella which is much more kid friendly.

R. Warren Meddoff October 20, 2002