A great wrap for lunch or dinner. Can be made with all sorts of leftovers, like home made pesto, grilled chicken or that avocado that’s going to go bad soon.
Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat.
Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes.
Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.
Per Serving: 436 calories; protein 14.6g; carbohydrates 48.4g; fat 26.3g; cholesterol 16.2mg; sodium 433.3mg.