Ratatouille Wraps Recipe

Name: Ratatouille Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 2 eggplants, cut into 1/2-inch cubes (about one pound); 1 lb zucchini, halved lengthwise and thinly sliced crosswise; 1 onion, halved and thinly sliced; 1 red bell pepper, thinly sliced; salt and pepper; 3 tomatoes, chopped (about one pound); 1/2 teaspoon dried thyme; 4 large whole wheat tortillas; 8 ounces goat cheese, crumbled

Servings: persons

1/2 cup extra virgin olive oil
2 eggplants, cut into 1/2-inch cubes (about one pound)
1 lb zucchini, halved lengthwise and thinly sliced crosswise
1 onion, halved and thinly sliced
1 red bell pepper, thinly sliced
salt and pepper
3 tomatoes, chopped (about one pound)
1/2 teaspoon dried thyme
4 large whole wheat tortillas
8 ounces goat cheese, crumbled

1
In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
2
Add the eggplant and cook, stirring, until golden, about 5 minutes.
3
Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
4
Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
5
Simmer, uncovered, for 2 minutes more to cook off any liquid.
6
Transfer to a large bowl and wipe the skillet clean for later.
7
Lay the wraps out on the counter or a work surface.
8
Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
9
Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
10
In the same skillet, heat 2 tablespoons olive oil over medium heat.
11
Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
12
Repeat with the remaining olive oil and wraps.

557

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 2 eggplants, cut into 1/2-inch cubes (about one pound), 1 lb zucchini, halved lengthwise and thinly sliced crosswise, 1 onion, halved and thinly sliced, and more.

Yes, Ratatouille Wraps 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.

Ratatouille Wraps

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