Toscana Wrap

Categories: Sandwiches, Vegetarian, Cooking lig
Yield: 4 servings

1 Eggplant; peeled cut into
-1-inch pieces 2 pounds
1 c Pieces onion; 1 inch pieces
1 c Cubed green bell pepper; 1
-inch pieces
1 c Cubed red bell pepper; 1
-inch pieces
1 tb Dried italian seasoning
2 tb Balsamic vinegar
1 tb Extra-virgin olive oil
1/2 ts Crushed red pepper
1/4 ts Salt
1/2 c Canned cannellini beans;
-drained or other white
-beans
4 Fat-free flour tortillas
---10-inch diameter
1 1/3 c Shredded part-skim
-mozzarella cheese
1 c Diced tomato

1. Preheat oven to 450°F.

2. Combine first 9 ingredients in a bowl; toss well. Arrange vegetables in
a single layer on a jelly-roll pan. Bake at 450° for 40 minutes or until
lightly browned, stirring occasionally. Stir in beans. Warm tortillas
according to package directions. Spoon one-fourth of eggplant mixture down
the center of each tortilla, and sprinkle each with 1/3 cup cheese and 1/4
cup tomato; roll up. Wrap each filled tortilla in aluminum foil. Reduce
oven temperature to 350°. Bake at 350° for 5 minutes or until cheese melts.
Serve warm.

Yield: 4 servings (serving size: 1 wrap).

Calories 381 (25% from fat); fat 10.4g (sat 4.2g, mono 4.3g, poly 1.1g);
protein 16.7g; carbohydrate 59.2g; fiber 6.4g; cholesterol 21mg; iron
4.3mg; sodium 795mg; calcium 354mg.

WW-7 points.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Cooking Light March 1998

Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999, converted by
MM_Buster v2.0l.

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