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Mediterranean Wrap

Yield 4 servings

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

Nutrition 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

How to Make It

  1. Preheat broiler.

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

  3. Combine rice and basil; set aside.

  4. 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.

  5. 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.