Hot Provençale Wrap Recipe

Name: Hot Provençale Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted vegetables:; 2 tablespoons red wine vinegar; 2 tablespoons lemon juice; 1 tablespoon extra-virgin olive oil; 2 teaspoons dried herbes de Provence; 1 (1/2-pound) eggplant, cut diagonally into 1/4-inch-thick slices; 2 small yellow squash, cut diagonally into 1/4-inch-thick slices (about 1/2 pound); 1 zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 pound); 1 cup thinly sliced fennel bulb (about 1 bulb); Cooking spray; Pesto:; 1/2 cup fresh parsley leaves; 1/3 cup basil leaves; 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese; 1 tablespoon pine nuts; 2 tablespoons lemon juice; 2 tablespoons tahini (sesame-seed paste); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 (16-ounce) can cannellini beans or other white beans, drained; 2 garlic cloves; Wrap:; 6 (8-inch) fat-free flour tortillas; 6 leaf lettuce leaves; 3/4 cup sliced bottled roasted red bell peppers; 1/2 cup (2 ounces) shredded provolone cheese

Servings: persons

Roasted vegetables:
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 teaspoons dried herbes de Provence
1 (1/2-pound) eggplant, cut diagonally into 1/4-inch-thick slices
2 small yellow squash, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
1 zucchini, cut diagonally into 1/4-inch-thick slices (about 1/2 pound)
1 cup thinly sliced fennel bulb (about 1 bulb)
Cooking spray
Pesto:
1/2 cup fresh parsley leaves
1/3 cup basil leaves
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1 tablespoon pine nuts
2 tablespoons lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can cannellini beans or other white beans, drained
2 garlic cloves
Wrap:
6 (8-inch) fat-free flour tortillas
6 leaf lettuce leaves
3/4 cup sliced bottled roasted red bell peppers
1/2 cup (2 ounces) shredded provolone cheese

1
Preheat broiler.
2
To prepare the roasted vegetables, combine first 8 ingredients in a large zip-top plastic bag; seal and marinate 20 minutes. Remove vegetable mixture from bag; discard marinade. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Broil 12 minutes or until tender, stirring occasionally; set aside.
3
Preheat oven to 350u00b0.
4
To prepare pesto, place parsley and next 9 ingredients (parsley through garlic) in a food processor, and process until smooth, scraping sides of processor bowl occasionally.
5
To prepare wrap, warm tortillas according to package directions. Spread 1/4 cup pesto over each tortilla. Divide lettuce leaves, roasted vegetables, bell peppers, and cheese evenly among tortillas; roll up. Wrap each tortilla in foil; bake at 350u00b0 for 8 minutes or until thoroughly heated.

871

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Roasted vegetables:, 2 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil, and more.

Yes, Hot Provençale Wrap falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Provençale Wrap

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