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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Middle Eastern Grilled Vegetable Wraps

Source: dLife

Grilled peppers, eggplant, mushrooms and hummus in a warm grilled tortilla.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	301.3

Total Carbs	52.9 g

Dietary Fiber	9.2 g

Sugars	8.4 g

Total Fat	6.5 g

Saturated Fat	1.5 g

Unsaturated Fat	1.5 g

Potassium	859.2 mg

Protein	10.8 g

Sodium	475.5 mg

Dietary Exchanges 6.5 Fat, 2.5 Vegetables, 0.1 Fruits, 2.5 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 each cooking spray 0.75
0 3/4 lb fresh mushrooms 1.0
1 each medium red bell peppers 1.0
1 each chopped green bell peppers 2.0
2 each fresh green onions 0.25
0 1/4 cup fresh lemon juice 0.125
0.125 tsp black pepper 4.0
4 each 10" flour tortilla 0.5
0 1/2 cup hummus 0.3333
0.3333 cup fresh cilantro 12.0
12 each fresh basil leaves 12.0
12 each peppermint, fresh, leaves

Directions

Prepare grill to be used for direct cooking. Soak wooden skewers in water for 20 minutes to prevent burning.
Using cooking spray, lightly spray the eggplant and thread the mushrooms onto skewers.
Grill peppers over hot coals, skin-side down, until blackened. Place them in a paper bag and seal the bag. Steam the grilled peppers in the bag for 5 minutes, then remove the pepper skin.
Grill eggplant and mushrooms, covered, over medium coals, for about 2 minutes per side, or until they are tender and lightly browned.
Cut the eggplant and peppers into strips about 1/2-inch thick and cut the mushrooms into quarters.
In a medium bowl mix together the grilled vegetables, onions, lemon juice and black pepper.
Grill the tortillas for about 1 minutes on both sides or until tortillas are warm.
Spoon 1/4 of the hummus, 1/4 of the herbs, and 1/4 of the vegetables onto the center of each tortilla.
Roll the tortilla to enclose the filling and serve immediately.