Grilled Greek Wraps

Name: Grilled Greek Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3/4 cup crumbled feta cheese (scant 4 oz.); 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 large eggplant, cut into 1/2-inch-thick slices; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 4 flour tortillas (9- to 10-inch); 15 cherry tomatoes, halved; 10 kalamata olives, chopped (or other good-quality); 1 medium red onion, halved and thinly sliced; 2 tablespoons balsamic vinegar; 1 tablespoon chopped fresh parsley or 2 teaspoons chopped fresh oregano; 1 medium garlic clove, minced; 2 teaspoons olive oil; 1 medium cucumber, peeled, halved lengthwise, seeded and diced

Submitted by gailanng

"An alternative method for grilled is given in instruction #2. The vegetable-feta mixture here absorbs loads of tangy flavor from the herbed balsamic vinegar marinade. Be sure to prepare it first and let it stand while you grill the eggplant. From the Vegetarian Times."

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Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

³⁄₄ cup crumbled feta cheese (scant 4 oz.)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper
1 large eggplant, cut into 1/2-inch-thick slices
2 tablespoons olive oil
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground pepper
4 flour tortillas (9- to 10-inch)
Salad
15 cherry tomatoes, halved
10 kalamata olives, chopped (or other good-quality)
1 medium red onion, halved and thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley or 2 teaspoons chopped fresh oregano
1 medium garlic clove, minced
2 teaspoons olive oil
1 medium cucumber, peeled, halved lengthwise, seeded and diced

directions

To Make The Salad: In medium bowl, combine cheese, tomatoes, olives, onion, vinegar, parsley, garlic and oil. Mix well. Let stand 20 minutes, stirring occasionally. Stir in cucumber, salt and pepper and let stand 10 minutes.
Meanwhile, prepare a charcoal fire or preheat gas grill on high. Brush both sides of eggplant slices with oil and grill, turning once, 15 to 20 minutes. (Alternatively, bake eggplant at 400F until tender, about 25 minutes.) Transfer to a plate; season with salt and pepper.
In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Arrange 2 or 3 eggplant slices down center of each tortilla, overlapping slightly. With slotted spoon (to avoid getting too much liquid), spoon salad over eggplant, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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