Eggplant Portabella Pesto Wrap

step 7 (4)Amp up your typical lunchtime sandwich with a healthy and tasty veggie wrap. It’s easy to make and leaves you feeling full but not overstuffed. I used six different toppings that I enjoy but you can swap out or add in items as you please.

 

 

Ingredients:

½ Eggplant
½ Portabella Mushroom Cap
½ Cup Spinach Leaves
2 Tablespoons Pesto Sauce
½ Tomato
A few Slices of Mozzarella Cheese
1 Flatbread Wrap
Non-Stick Cooking Spray or Olive Oil For Pan-Frying
Balsamic Vinaigrette
Salt and Pepper to Taste

I used a toaster-oven to heat the wrap on the last step. If you don’t have access to a toaster-oven, preheat your real oven to 450 degrees before cooking your meal.

Directions:

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1. Wash the eggplant and portabella mushroom cap and cut into thin slices.

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2. Spray two skillets with non-stick cooking spray or drizzle with olive oil and add the sliced eggplant and mushroom separately. Heat on medium-high heat and drizzle with balsamic vinaigrette for about five minutes until the eggplant and mushroom are tender.

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3. Lay flatbread on tin foil on a small toaster oven tray. Spread two tablespoons of pesto sauce on the flatbread.

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4. Place spinach leaves on top of the pesto spread. Slice the tomato and mozzarella and add them on top of the spinach leaves.

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5. Collect the cooked eggplant and mushroom from the skillets and add on top of rest of the ingredients on the wrap. Sprinkle salt and pepper to taste. Wrap the flatbread. Everything should still be on the toaster-oven tray.

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6. Slide the wrap into the toaster oven for five minutes at 450 degrees. This short heating period allows the wrap to crisp and cheese to melt.

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7. After removing the wrap from the toaster oven, slice in half and enjoy.

 Photos by Anna Marmorstein