Italian · Lunch
Grilled Vegetable Cheese Wrap
A warm Italian wrap of grilled flour tortilla filled with charred zucchini, bell pepper, red onion and eggplant, layered with melted provolone cheese, fresh basil and basil pesto. Smoky and herbaceous, served sliced on the diagonal while cheese is soft.
$4
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
448Calories
21.9gProtein
28.1gFat
31.8gCarbs
5.8gSugar
5.2gFiber
1421mgSodium
34mgChol
11.6gSat Fat
415mgPotassium
1048mgCalcium
2.1mgIron
2.1mcgVitamin B12
51mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
low-calorie
mediterranean
all-time-classics
thirty-min-meals
low-chol
vegetarian
Instructions
1
Prep
Slice zucchini and eggplant into thin planks, cut bell pepper into strips, slice red onion into rings. Toss all vegetables with olive oil, salt and pepper.
2
Grill
Lay vegetables on a hot grill pan over medium-high heat for 3–4 minutes per side until dark char lines form and vegetables are tender.
3
Build
Lay tortilla flat, spread basil pesto over surface, arrange grilled vegetables and provolone across center, fold in sides and roll tightly from bottom up.
4
Plate
Slice wrap in half on a sharp diagonal and serve immediately while cheese is soft and vegetables are warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g provolone cheese
- 22 flour tortilla, 10-inch (about 64g)
- 120g120g zucchini
- 90g90g bell pepper
- 60g60g red onion
- 80g80g eggplant
- 4 tsp4 tsp olive oil
- 60g60g basil pesto
- 88 fresh basil leaves
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
