Mediterranean flavors and ingredients are wrapped up in this great tasting sandwich.
| 1 |
|
tablespoon LAND O LAKES® Butter |
| 2 |
|
cups cubed peeled eggplant |
| 1 |
|
medium (1 cup) green, red and/or yellow bell peppers, cut into 1/4-inch strips |
| 1 |
|
small (1 cup) zucchini, halved lengthwise, sliced |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 1 |
|
teaspoon cornstarch |
| 1 |
|
(14 1/2-ounce) can Italian-style diced tomatoes, undrained |
| 6 |
|
(8 or 9-inch) whole wheat tortillas, warmed |
| 6 |
|
(3/4-ounce) slices LAND O LAKES® Mozzarella Cheese |
Melt butter in 10-inch skillet until sizzling; add eggplant, bell pepper, zucchini and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
Stir cornstarch into tomatoes; add mixture to vegetables. Cook until mixture is slightly thickened (1 to 2 minutes).
Top each warm tortilla with about
1/2 cup
vegetable mixture and about
2 tablespoons
cheese. Roll up.
Recipe Tip
If you’d like to boost the protein in these wraps, add a can of drained and rinsed garbanzo beans when you add the tomatoes.
