Recipes: Wraps

the recipes

june 2001

Wraps

Italian Vegetable Wrap

(makes 4 servings)

1	small onion, sliced into rings
1	large portabello mushroom, sliced thin
1	yellow squash, about 6 ounces (180 g), sliced thin
1	zucchini, about 6 ounces (180 g), sliced thin
1	red bell pepper, seeded and sliced thin
2	tablespoons balsamic vinegar
1	tablespoon olive oil
1/8	teaspoon garlic powder
1/8	teaspoon kosher salt
	freshly ground pepper
2	teaspoons fresh oregano leaves, chopped
4	8-inch (20 cm) whole wheat low fat tortillas
1	cup (114 g) fat-free shredded mozzarella cheese
24	fresh basil leaves

Preheat oven to 450°F (230°C, Gas Mark 8).
Line a cookie sheet with aluminum foil. Place the vegetables on the prepared baking sheet. Sprinkle with the vinegar, oil, garlic powder, salt and pepper. Bake for about 40 minutes until the vegetables begin to brown. Remove from oven and sprinkle with oregano.
Place the tortillas on individual pieces of aluminum foil. Sprinkle each tortilla with 1/4 of the mozzarella cheese and top with the basil leaves. Spoon vegetables down the center of the tortilla. Roll the tortilla and wrap in foil. Bake in oven about 5 minutes until the tortilla is warm and the cheese is melted. Serve at once.

Per serving:	249 calories (15% calories from fat), 15 g protein, 4 g total fat (0.5 g saturated fat), 37 g carbohydrates, 6 g dietary fiber, 3 mg cholesterol, 687 mg sodium, 449 mg potassium
Diabetic exchanges:	1 very lean protein, 2 1/2 carbohydrate (1 1/2 bread/starch, 2 vegetable), 1 fat

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