• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Toscana Wrap

  • Recipe Submitted by on

Category: Sandwiches, Vegetarian

 Ingredients List

  • 1 Eggplant; peeled cut into
  • -1-inch pieces 2 pounds
  • 1 c Pieces onion; 1 inch pieces
  • 1 c Cubed green bell pepper; 1
  • -inch pieces
  • 1 c Cubed red bell pepper; 1
  • -inch pieces
  • 1 tb Dried italian seasoning
  • 2 tb Balsamic vinegar
  • 1 tb Extra-virgin olive oil
  • 1/2 ts Crushed red pepper
  • 1/4 ts Salt
  • 1/2 c Canned cannellini beans;
  • -drained or other white
  • -beans
  • 4 Fat-free flour tortillas
  • ---10-inch diameter
  • 1 1/3 c Shredded part-skim
  • -mozzarella cheese
  • 1 c Diced tomato


1. Preheat oven to 450°F.

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.

Yield: 4 servings (serving size: 1 wrap).

Calories 381 (25% from fat); fat 10.4g (sat 4.2g, mono 4.3g, poly 1.1g);
protein 16.7g; carbohydrate 59.2g; fiber 6.4g; cholesterol 21mg; iron
4.3mg; sodium 795mg; calcium 354mg.

WW-7 points.

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