Eggplant Pita Wrap

Print this recipe

by Cait Sheppard, RD

These eggplant pita wraps are perfect for lunch or a light dinner! You can cook the vegetables and then assemble a wrap on demand or prepare multiple wraps all at once, secure them with plastic wrap, and keep them in the refrigerator for your weekly meal prep.

INGREDIENTS

  • 1 medium eggplant, sliced into rounds
  • 1 cup baby bella mushrooms
  • Olive oil for cooking
  • ¼ – ½ cup roasted red pepper hummus
  • ¼ cup crumbled feta cheese
  • 4 whole wheat pitas

DIRECTIONS

  1. Drizzle olive oil in a grilling pan over medium high heat. Cook eggplant slices and mushrooms until soft
  2. Spread hummus on a pita bread and then add ¼ of the eggplant & mushrooms to the pita.
  3. Garnish with feta cheese, roll into a wrap and enjoy!

NUTRITIONAL FACTS

Servings: 4
Calories: 394
Protein: 13 grams
Carbohydrates: 61 grams
Fat: 11 grams

CALORIE CONSIDERATIONS

    • To INCREASE calories: Use the higher hummus amount. You can also drizzle a little more oil onto the pita after adding the feta or can drizzle tzatziki sauce on it!

TO MAKE THIS GLUTEN FREE:

Use a gluten-free wrap.

Print this recipe

DID YOU KNOW?

The most popular types of eggplant are oval shaped and covered with smooth, glossy purple colored skin.

DID YOU KNOW?

Eggplant is a rich source of dietary fibers, vitamins C, E, vitamins of the B group, as well as minerals including copper, phosphorous and magnesium.

DID YOU KNOW?

Eggplant are low in calories and rich in fiber, making them a great addition to a balanced diet.

DID YOU KNOW?

WIth their firm texture and rich flavor, eggplant can be a satisfying substitute for meat in vegetarian and vegan recipes.

Thanks to Our Did You Know Sponsor: