Try this delicious sandwich packed with healthy grilled vegetables and dressed with a fat-free Greek yogurt sauce.
Quick look
- prep 20 min cook 10 min
- serves 4
Ingredients
- 1 medium eggplant (1 pound), peeled and sliced lengthwise 1/4-inch thick
- 2 tablespoons oil-packed sun-dried tomato strips
- 2 red bell peppers, seeded and quartered
- 1 pound zucchini, sliced lengthwise 1/4-inch thick
- 1 small red onion, sliced crosswise
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup fat-free Greek yogurt
- 1/3 cup reduced-fat cream cheese
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 2 tablespoons fresh lemon juice
- 4 whole-wheat lavash (12-inch size)
- 1
Heat a grill to medium-high heat.
- 2
Place the eggplant in a colander, sprinkle lightly with a pinch of the salt, and toss well. Let stand in sink for 30 minutes, then rinse under cool water, and pat dry. Meanwhile, drain the oil from the sundried tomatoes.
- 3
Grill the eggplant, peppers, zucchini and onion directly over the heat until nicely grill-marked and just tender, 3 to 5 minutes per side. Let cool slightly, then slice all of the vegetables crosswise into pieces about 1/2-inch wide.
- 4
Chop the sundried tomatoes and place in a small bowl. Stir in the yogurt, cream cheese, oregano, 1 tablespoon of the lemon juice, and the remaining pinch of salt, and 1/8 teaspoon pepper.
- 5
For each wrap, spread a lavash with about 3 tablespoons of the sundried tomato mixture. Starting about 1 inch up from the bottom of the lavash, arrange rows of eggplant, peppers, zucchini and onion, keeping the ingredients on the bottom third of the lavash. Sprinkle with a generous 1/4 teaspoon of lemon juice.
- 6
Fold the bottom of the lavash over the filling then fold in about 1 inch of the sides. Roll firmly away from you and cut each wrap in half on a diagonal.
- Calories: 375
- Fat: 5 g
- Saturated Fat: 2 g
- Cholesterol: 11 mg
- Sodium: 523 mg
- Carbs: 64 g
- Protein: 16 g
- Fiber: 9 g
