Toscana Wrap

This recipe derives its name from ingredients indigenous to the Tuscan area of Italy.

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Nutritional Information

Calories 381
Caloriesfromfat 25 %
Fat 10.4 g
Satfat 4.2 g
Monofat 4.3 g
Polyfat 1.1 g
Protein 16.7 g
Carbohydrate 59.2 g
Fiber 6.4 g
Cholesterol 21 mg
Iron 4.3 mg
Sodium 795 mg
Calcium 354 mg

Ingredients

1 (2-pound) eggplant, peeled and cut into 1-inch pieces
1 cup (1-inch) pieces onion
1 cup (1-inch) cubed green bell pepper
1 cup (1-inch) cubed red bell pepper
1 tablespoon dried Italian seasoning
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/2 cup canned cannellini beans or other white beans, drained
4 (10-inch) fat-free flour tortillas
1 1/3 cups (5 ounces) shredded part-skim mozzarella cheese
1 cup diced tomato

Preparation

Preheat oven to 450°.

Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in a single layer on a jelly-roll pan. Bake at 450° for 40 minutes or until lightly browned, stirring occasionally. Stir in beans. Warm tortillas according to package directions. Spoon one-fourth of eggplant mixture down the center of each tortilla, and sprinkle each with 1/3 cup cheese and 1/4 cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce oven temperature to 350°. Bake at 350° for 5 minutes or until cheese melts. Serve warm.

Note:

March 1998