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Mediterranean Veggie Wraps

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“Tasty veggie wraps with a taste of feta and topped with low fat pesto. from Heart Healthy Cooking by Becel”

Ingredients Nutrition


  1. Preheat oven to 400f degrees.
  2. In a large nonstick frypan, heat oil over medium high heat.
  3. Saute onion and peppers 3 minutes.
  4. Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
  5. Add tomato, salt and pepper.
  6. Simmer 5 minutes or until thickened and veggies are tender.
  7. Cool slightly.
  8. Spoon filling onto centre of tortillas, dividing evenly.
  9. Sprinkle each with about 1 tablespoon of the feta.
  10. Wrap up, secure with wooden picks, and place on a baking sheet.
  11. Bake for 10 minutes or until crisp and heated through.
  12. To serve, cut each wrap in half and top with 1 teaspoon pesto.
  13. Low fat pesto:
  14. to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.

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