Hot Provençale Wrap
Ingredients
- Roasted vegetables: ⓘ
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil ⓘ
- 2 teaspoons dried herbes de Provence
- 1 (1/2-pound) eggplant, cut diagonally into 1/4-inch-thick slices ⓘ
- 2 small yellow squash, cut diagonally into 1/4-inch-thick slices (about 1/2 pound) ⓘ
- 1 zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 pound) ⓘ
- 1 cup thinly sliced fennel bulb (about 1 bulb) ⓘ
- Cooking spray ⓘ
- Pesto: ⓘ
- 1/2 cup fresh parsley leaves ⓘ
- 1/3 cup basil leaves ⓘ
- 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese ⓘ
- 1 tablespoon pine nuts ⓘ
- 2 tablespoons lemon juice ⓘ
- 2 tablespoons tahini (sesame-seed paste) ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1 (16-ounce) can cannellini beans or other white beans, drained ⓘ
- 2 garlic cloves ⓘ
Instructions
- Preheat broiler.
- To prepare the roasted vegetables, combine first 8 ingredients in a large zip-top plastic bag; seal and marinate 20 minutes. Remove vegetable mixture from bag; discard marinade. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Broil 12 minutes or until tender, stirring occasionally; set aside.
- Preheat oven to 350°.
- To prepare pesto, place parsley and next 9 ingredients (parsley through garlic) in a food processor, and process until smooth, scraping sides of processor bowl occasionally.
- To prepare wrap, warm tortillas according to package directions. Spread 1/4 cup pesto over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350° for 8 minutes or until thoroughly heated.
Nutrition & Diet Analysis (per serving)
1215
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).