Mediterranean Veggie Wraps

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

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  teaspoons  vegetable oil (Becel)
• 1  medium onion, chopped
• 1⁄2 cup  chopped  sweet red pepper
• 1⁄2 cup  chopped  sweet green pepper
• 1 1⁄2 cups  chopped peeled eggplants
• 1  cup  chopped zucchini
• 2 -3  cloves garlic, smashed (to taste)
• 1  teaspoon dried basil or 1  tablespoon fresh basil, chopped
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried oregano
• 1  medium tomatoes, chopped
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 6  low-fat flour tortillas, 6 inch
• 6  tablespoons  crumbled feta cheese
• 2  tablespoons prepared low-fat pesto

Directions

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.