Ratatouille Wraps

Recipe by tomsawyer
READY IN: 40mins
SERVES: 4
YIELD: 4 wraps
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
  • Add the eggplant and cook, stirring, until golden, about 5 minutes.
  • Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
  • Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
  • Simmer, uncovered, for 2 minutes more to cook off any liquid.
  • Transfer to a large bowl and wipe the skillet clean for later.
  • Lay the wraps out on the counter or a work surface.
  • Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
  • Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
  • In the same skillet, heat 2 tablespoons olive oil over medium heat.
  • Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
  • Repeat with the remaining olive oil and wraps.
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