Ratatouille Wraps

Ratatouille Wraps

Mediterranean flavors and ingredients are wrapped up in this great tasting sandwich.

15 min. prep time
6 wraps
000 Ratings


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


Melt butter in 10-inch skillet until sizzling; add eggplant, bell pepper, zucchini and garlic. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until vegetables are crisply tender.

Stir cornstarch into tomatoes; add mixture to vegetables. Cook 1-2 minutes or until mixture is slightly thickened.

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.

Nutrition Facts (1 wrap)

Calories: 180

Fat: 7g

Cholesterol: 15mg

Sodium: 670mg

Carbohydrates: 27g

Dietary Fiber: 3g

Protein: 9g

Recipe #12106©2001Land O'Lakes, Inc.

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