Middle Eastern Grilled Vegetable Wraps

Recipe Ingredients

1 teaspoon	5ml	Eggplant - (abt 1 lb) - cut crosswise (large)
		Into 3/8" slices
		Nonstick cooking spray - as needed
3/4 lb	340g / 11oz	Large mushrooms
1		Red bell pepper - seeded, cored,
		And quartered
1		Green bell pepper - seeded, cored,
		And quartered
2		Green onions - sliced
1/4 cup	59ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Freshly-ground black pepper
4 teaspoons	20ml	Fat-free flour tortillas - (10" dia) (large)
4 oz	113g	Hummus (chickpea spread)
		= (crumbled reduced-fat feta cheese may
		Be substituted for hummus)
1/3 cup	5.3g / 0.2oz	Fresh cilantro - (lightly packed)
12 cups	480g / 16oz	Fresh basil leaves (large)
12 cups	480g / 16oz	Fresh mint leaves (large)

Recipe Instructions

Prepare barbecue grill for direct cooking.

Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.

Grill peppers, skin-side down, over hot coals until blackened. Place in paper bag; seal. Steam 5 minutes; remove skin.

Grill eggplant and mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters.

Combine vegetables, onions, lemon juice and black pepper in medium bowl.

Grill tortillas on both sides about 1 minute or until warmed. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla. Roll to enclose filling; serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 2 Vegetable, 1 Fat.

Nutrition Facts: Calories 234; Calories from Fat 21%; Total Fat 6g; Saturated Fat 1g; Protein 8g; Carbohydrates 41g; Cholesterol 0mg; Sodium 340mg; Dietary Fiber 14g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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