Mediterranean Veggie Wrap Recipes

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MEDITERRANEAN VEGGIE PACKETS

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10



Mediterranean Veggie Packets image

Steps:

  • PREHEAT oven to 450 degrees F or grill to medium-high.
  • CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
  • BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
  • BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

2 18X24" sheets Reynolds Aluminum Foil
2 and 1/2 cups cauliflower florettes
2 and 1/2 cups broccoli florettes
1 cup peeled, baby carrots
Salt and pepper
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano or basil
4 ice cubes

MEDITERRANEAN GRILLED VEGGIE WRAPS

Provided by Catherine McCord

Categories     Sandwich     Mushroom     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Yogurt     Lunch     Feta     Bell Pepper     Healthy     Tortillas     Weelicious     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 9



Mediterranean Grilled Veggie Wraps image

Steps:

  • 1. Preheat the grill on high heat.
  • 2. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
  • 3. Place all the veggies on the grill and cook for 3-5 minutes on each side, until the veggies are soft.
  • 4. Remove from the grill and allow to cool slightly.
  • 5. Thinly slice the mushrooms and bell peppers. Separate the onions into thin rings.
  • 6. In a small bowl mix together the yogurt and 1 teaspoon balsamic vinegar.
  • 7. Spread 1 tablespoon of the yogurt sauce onto wrap and divide the veggies evenly between the tortilla wraps, top with the feta cheese and roll up like a burrito.

1 small red onion, sliced into rings
2 red bell peppers, halved and seeds removed
2 portobello mushrooms, stems removed
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
1 teaspoon kosher salt
4 whole wheat tortilla wraps
1/4 cup crumbled feta cheese
1/4 cup fat free greek yogurt

MEDITERRANEAN VEGGIE WRAP

Make and share this Mediterranean Veggie Wrap recipe from Food.com.

Provided by Terri F.

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7



Mediterranean Veggie Wrap image

Steps:

  • Spread hummus on the bread to within 1/2 inch of the edge.
  • Add parsley, cucumber, olives, tomato, and cheese on top of hummus.
  • Roll up and serve.

1 soft cracker bread, halved (Lavosh) or 1 large flour tortilla
4 ounces hummus
1/4 cup fresh parsley, chopped
8 ripe olives, sliced
1 small cucumber, thinly sliced
1 small tomatoes, seeded and chopped
1 ounce feta cheese, crumbled

MEDITERRANEAN VEGGIE WRAPS

Tasty veggie wraps with a taste of feta and topped with low fat pesto. from Heart Healthy Cooking by Becel

Provided by Derf2440

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16



Mediterranean Veggie Wraps image

Steps:

  • Preheat oven to 400f degrees.
  • In a large nonstick frypan, heat oil over medium high heat.
  • Saute onion and peppers 3 minutes.
  • Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
  • Add tomato, salt and pepper.
  • Simmer 5 minutes or until thickened and veggies are tender.
  • Cool slightly.
  • Spoon filling onto centre of tortillas, dividing evenly.
  • Sprinkle each with about 1 tablespoon of the feta.
  • Wrap up, secure with wooden picks, and place on a baking sheet.
  • Bake for 10 minutes or until crisp and heated through.
  • To serve, cut each wrap in half and top with 1 teaspoon pesto.
  • Low fat pesto:.
  • to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.

Nutrition Facts : Calories 78.6, Fat 4.7, SaturatedFat 2.4, Cholesterol 12.6, Sodium 260.1, Carbohydrate 7, Fiber 2.1, Sugar 3.6, Protein 3.2

2 teaspoons vegetable oil (Becel)
1 medium onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet green pepper
1 1/2 cups chopped peeled eggplants
1 cup chopped zucchini
2 -3 cloves garlic, smashed (to taste)
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 medium tomatoes, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 low-fat flour tortillas, 6 inch
6 tablespoons crumbled feta cheese
2 tablespoons prepared low-fat pesto

MEDITERRANEAN BEEF AND VEGGIE WRAPS

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 Servings

Number Of Ingredients 6



Mediterranean Beef and Veggie Wraps image

Steps:

  • 1) Spread each tortilla evenly with hummus, as desired, leaving 1/4-inch border around edge. Top with equal amounts salad greens and vegetables, as desired. Top evenly with and beef slices. Roll up tightly. 2) Garlicky White Bean Spread: Combine 1 can (15-1/2 ounces) great Northern or cannellini beans, rinsed, drained, 2 tablespoons water, 1 tablespoon lemon juice,1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1 small clove garlic, minced and 1/2 teaspoon salt in blender or food processor. Blend until smooth.

12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced
4 medium whole wheat flour tortillas (8 to 10-inch diameter)
Hummus, any variety or Garlicky White Bean Spread (recipe follows)
Fresh salad greens (such as baby spinach, arugula, mixed salad greens or thinly sliced Romaine)
Vegetables:
Grape tomatoes halves, shredded carrots, red bell pepper strips, thinly sliced cucumber, thinly sliced red onion

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