Go Back
–+ servings

Crispy Eggplant and Roasted Pepper Wrap

A delicious and healthy wrap featuring crispy eggplant and roasted peppers, perfect for a light lunch or dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant Preparation
  • 1 large eggplant sliced into thin rounds
  • 1 cup breadcrumbs for coating
  • 1 cup flour for dredging
  • 2 large eggs beaten
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Roasted Peppers
  • 2 large bell peppers red or yellow, roasted and sliced
Wrap Assembly
  • 4 large tortillas whole wheat or regular
  • 1 cup hummus for spreading
  • 1 cup fresh spinach or mixed greens

Method
 

Prepare the Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. Slice the eggplant into thin rounds and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
  3. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs.
  4. Place the coated eggplant slices on a baking sheet and bake for 25 minutes, flipping halfway through, until crispy.
Roast the Peppers
  1. While the eggplant is baking, roast the bell peppers over an open flame or in the oven until charred. Place in a bowl and cover to steam for 10 minutes.
  2. Peel the skins off the peppers, remove the seeds, and slice them into strips.
Assemble the Wraps
  1. Spread hummus evenly over each tortilla.
  2. Layer with crispy eggplant, roasted peppers, and fresh spinach.
  3. Roll the tortillas tightly and slice in half to serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2500IUVitamin C: 150mgCalcium: 100mgIron: 2mg

Notes

Feel free to add other vegetables or sauces to customize your wrap.

Tried this recipe?

Let us know how it was!