Veggie Wrap Recipe
Delicious vegetables served with smooth goat cheese and arugula salad, all wrapped up in a warm tortilla!
Servings: 2 people
Calories: 152kcal
Ingredients
- 1/2 pound eggplant cut into bite-sized pieces
- 1/2 zucchini cut into bite-sized pieces
- 1 red bell pepper cut into thin strips
- 1 ½ teaspoons extra virgin olive oil divided
- ½ teaspoon salt
- bunch of arugula
- ½ tomato diced
- ½ tablespoon red wine vinegar
- 1 ounce goat cheese
- 2 fat free tortillas
Instructions
- Wash and cut up all vegetables.
- Add vegetables, 1 teaspoon of oil, and salt into a large bowl and toss well.
- Heat a large skillet sprayed with nonstick cooking spray.
- Add vegetables to the skillet, spread out as much as possible.
- Stir vegetables often, cooking for about 30 minutes or until they are just tender.
- Add arugula, tomato, 1/2 teaspoon oil, and vinegar to a medium sized bowl and mix well. Set aside.
- In a separate skillet, warm the tortillas.
- Spread the goat cheese evenly down the middle of warm tortillas.
- Layer the vegetables down the middle of the tortillas, topped with the arugula mix.
- Slice the veggie wraps on the diagonal, and use a toothpick to secure.
- Serve.
Notes
You can also make roast the vegetables in the oven. I love the caramelized flavor veggies take on while roasting.
Note: If you're on WW, this wrap is 4 1/2 Points.
Nutrition
Serving: 1 | Calories: 152kcal | Carbohydrates: 18g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 739mg | Potassium: 604mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2390IU | Vitamin C: 92mg | Calcium: 68mg | Iron: 1mg