Mediterranean Wrap

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 16 %
Fat 4.2 g
Satfat 1.4 g
Monofat 2 g
Polyfat 0.4 g
Protein 5.5 g
Carbohydrate 43.7 g
Fiber 2.1 g
Cholesterol 6 mg
Iron 1.5 mg
Sodium 499 mg
Calcium 60 mg

Ingredients

3/4 cup chopped tomato
1 tablespoon diced red onion
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice
1/8 teaspoon salt
1 garlic clove, minced
1 cup hot cooked jasmine or long-grain rice
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 cup chopped red bell pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1/4 cup diced red onion
2 tablespoons balsamic vinegar
2 teaspoons olive oil
4 (8-inch) fat-free flour tortillas
1/4 cup (1 ounce) crumbled feta cheese

Preparation

Preheat broiler.

Combine first 6 ingredients in a bowl, and set aside.

Combine rice and basil; set aside.

Arrange bell pepper, zucchini, yellow squash, and 1/4 cup red onion in a single layer on a baking sheet. Broil for 12 minutes or until the vegetables are browned; spoon into a large bowl. Drizzle vinegar and oil over vegetables; toss to coat.

Warm tortillas according to package directions. Spoon 1/4 cup of rice mixture down center of each tortilla. Top each with 1/2 cup roasted vegetables, 2 tablespoons tomato mixture, and 1 tablespoon cheese; roll up.

Note:

June 1997