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Hot Provençale Wrap

Yield 6 servings

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
  • Wrap:
  • 6 (8-inch) fat-free flour tortillas
  • 6 leaf lettuce leaves
  • 3/4 cup sliced bottled roasted red bell peppers
  • 1/2 cup (2 ounces) shredded provolone cheese

Nutrition Information

  • calories 325
  • caloriesfromfat 28 %
  • fat 10.1 g
  • satfat 2.9 g
  • monofat 3.6 g
  • polyfat 2.6 g
  • protein 13.1 g
  • carbohydrate 49 g
  • fiber 5.5 g
  • cholesterol 8 mg
  • iron 5 mg
  • sodium 834 mg
  • calcium 260 mg

How to Make It

  1. Preheat broiler.

  2. 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.

  3. Preheat oven to 350°.

  4. 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.

  5. 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.