Italian · Lunch
Grilled Vegetable Cheese Wrap (Keto)
A low-carb wrap built from a charred tortilla filled with grilled zucchini, bell pepper, eggplant and red onion, melted provolone and fontina cheese, and basil pesto. The wrap is grilled until vegetables soften and cheese turns molten, then sliced for serving.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
498Calories
24.8gProtein
36.5gFat
25.2gCarbs
5.9gSugar
16.2gFiber
1245mgSodium
62mgChol
15.1gSat Fat
650mgPotassium
545mgCalcium
2.5mgIron
0.8mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
low-carb
low-cholesterol
high-fiber
keto
Instructions
1
Prep
Slice zucchini lengthwise, cut bell pepper into strips, slice eggplant into rounds, and peel onion slices. Toss vegetables with olive oil, salt, and pepper until evenly coated.
2
Grill
Lay vegetables on a grill pan over medium-high heat 3–4 minutes per side until char marks appear and zucchini and eggplant soften when pierced.
3
Build
Lay tortilla flat, spread basil pesto over surface, layer provolone, fontina, and grilled vegetables across center third, then fold sides and roll tightly.
4
Plate
Return wrap seam-side down to grill pan over medium heat 1–2 minutes per side until lightly toasted and cheese melts completely. Slice diagonally and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g provolone cheese
- 1.4 oz40g fontina cheese
- 2/3 cup120g zucchini
- 2/3 cup100g bell pepper
- 2/3 cup90g eggplant
- 4 slices40g red onion
- 22 low-carb tortilla (about 45g)
- 2 tbsp30g basil pesto
- 3 tsp14ml olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
