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Ratatouille Wraps
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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 (14.5-ounce) can Italian-style diced tomatoes, undrained

6 (8 or 9-inch) whole wheat tortillas, warmed

6 (3/4-ounce) slices Land O Lakes® Provolone Cheese

How to make

  1. STEP 1

    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.

  2. STEP 2

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

  3. STEP 3

    Top each warm tortilla with about 1/2 cup vegetable mixture and about 2 tablespoons cheese. Roll up.

Tip #1

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.

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