“A yummy sounding wrap using my favorite condiment, caponata, which is a melange of eggplant,capers,peppers, olives, tomatoes. You can find these tiny cans most anywhere, likely in the ethnic section. This is adapted from a company cookbook, author unknown.”

Ingredients Nutrition

  • 1 (5 ounce) bagfresh washed baby spinach leaves
  • 4 burrito size low-carb flour tortillas (optional)
  • 1 (4 1/2 ounce) container spreadable cheese with garlic and herbs, at room temp
  • 8 ounces roasted bell pepper hummus
  • 1 (8 ounce) package fresh mushrooms, washed and coarsely chopped
  • 1 (7 1/2 ounce) can caponata, larger pieces cut up (eggplant appetizer)


  1. Stack spinach leaves, about 12 at a time, then cut crosswise into narrow strips and set aside.
  2. For each wrap, spread a fourth of the cheese to within half an inch of edge of each tortilla.
  3. Scattter spinach strips over the bottom two thirds of the tortilla and gently press onto the cheese.
  4. Mix hummus and mushrooms in a medium bowl, then spooon on top of spinach, spreading to cover.
  5. Top with a fourth of the caponata and roll up tightly from the bottom.
  6. To serve, cut each wrap diagonally.

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