Ingredients
- olive oil cooking spray
- 1 medium zucchini, thinly sliced lengthways
- 8 small button mushrooms, halved
- 1 tablespoon basil pesto
- 3/4 cup ricotta cheese
- 200g chargrilled red capsicum, sliced
- 100g chargrilled eggplant, sliced
- 80g semi-dried tomatoes, chopped
- 4 sheets wholewheat mountain bread
Method
- Step 1Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook zucchini and mushroom for 2 minutes each side or until tender.
- Step 2Combine pesto and ricotta in a bowl. Spread pesto mixture over each bread sheet. Top with zucchini, mushroom, capsicum, eggplant and tomato. Roll up bread firmly to enclose filling. Cut in half. Serve.
- High fibre
- Low fat
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1389 kj
Energy
8g
Fat Total
3g
Saturated Fat
10g
Fibre
14g
Protein
20mg
Cholesterol
461.56mg
Sodium
14g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
Nutrition data is per wrap.
- Author: Emma Braz
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
0