Hot Provençale Wrap

Yield: 6 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

Preparation

Preheat broiler.

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.

Preheat oven to 350°.

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.

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 350° for 8 minutes or until thoroughly heated.

Nutritional Information

Calories:

325 (28% from fat)

Fat:

10.1g (sat 2.9g,mono 3.6g,poly 2.6g)

Protein:

13.1g

Carbohydrate:

49g

Fiber:

5.5g

Cholesterol:

8mg

Iron:

5mg

Sodium:

834mg

Calcium:

260mg