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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 25%
  • Fat: 10.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 16.7g
  • Carbohydrate: 59.2g
  • Fiber: 6.4g
  • Cholesterol: 21mg
  • Iron: 4.3mg
  • Sodium: 795mg
  • Calcium: 354mg


  • 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


  1. Preheat oven to 450°.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Toscana Wrap Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy