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–+ servings

Crispy Eggplant and Roasted Pepper Wrap

A delicious and healthy wrap featuring crispy eggplant and roasted peppers, perfect for a light lunch or dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: lunch, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant Preparation
  • 1 large eggplant sliced into rounds
  • 1 cup breadcrumbs for coating
  • 1 cup flour for dredging
  • 2 large eggs beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
Roasted Peppers
  • 2 large bell peppers red or yellow, roasted and sliced
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon balsamic vinegar
Wrap Assembly
  • 4 large tortillas whole wheat or regular
  • 1 cup hummus for spreading
  • 1 cup fresh spinach for filling
  • 1 cup feta cheese crumbled

Method
 

Prepare Eggplant
  1. Preheat the oven to 400?F (200?C).
  2. Slice the eggplant into rounds and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
  3. Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.
  4. Place the coated eggplant on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
Roast Peppers
  1. While the eggplant is baking, toss the bell peppers with olive oil and balsamic vinegar.
  2. Roast the peppers in the oven for about 20 minutes until tender and slightly charred.
Assemble Wraps
  1. Spread hummus evenly over each tortilla.
  2. Layer with fresh spinach, crispy eggplant, roasted peppers, and crumbled feta cheese.
  3. Roll the tortillas tightly and slice in half to serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

Feel free to add other vegetables or sauces to customize your wrap.

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