Greek Eggplant Wraps
Nutrition
Calories: 299 kcalCarbohydrates: 37 gProtein: 17 gFat: 19 gSaturated Fat: 10 gCholesterol: 23 mgSodium: 883 mgFiber: 12 gSugar: 9 gVitamin A: 56.7 IUCalcium: 224 mgIron: 10 mg
Ingredients
- 2 each Large flour tortilla
- ½ cup Sun dried tomato hummus
- 1/3 cup Feta cheese crumbled
- 1 ½ cup Hannaford Inspirations Baby fresh spinach
- 1/8 teaspoon Salt Kosher
- 1/8 teaspoon Black pepper ground
- 3 tablespoon Hannaford Inspirations Greek Salad Dressing
- ½ whole breaded cooked eggplant, cutlets from the Deli
Instructions
- 1. Place two 12-by-12-inch squares of foil or waxed paper on your work surface. Place a tortilla on each square.
- 2. Divide the hummus between the two tortillas, spreading it in the center of the bread. Leave a 1 1/2-inch border around the edge of the wrap. Continue building the wrap by dividing the crumbled feta cheese, spinach, salt, and black pepper between the two tortillas.
- 3. Drizzle half the dressing on each wrap, then top with the eggplant slices.
- 4. Fold in the sides of the tortilla, then roll from the bottom up to make a neat, closed wrap. Wrap each sandwich tightly in the foil or waxed paper. Refrigerate until needed.
- 5. To serve, cut each wrap in half.
- Source: Hannaford fresh Magazine, July - August 2006