RATATOUILLE WRAPS
Make and share this Ratatouille Wraps recipe from Food.com.
Provided by tomsawyer
Categories Peppers
Time 40m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
- Add the eggplant and cook, stirring, until golden, about 5 minutes.
- Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes.
- Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper.
- Simmer, uncovered, for 2 minutes more to cook off any liquid.
- Transfer to a large bowl and wipe the skillet clean for later.
- Lay the wraps out on the counter or a work surface.
- Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille.
- Fold burrito style in order to close. If you don't they may fall apart during the frying stage.
- In the same skillet, heat 2 tablespoons olive oil over medium heat.
- Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes.
- Repeat with the remaining olive oil and wraps.
Nutrition Facts : Calories 557, Fat 45.1, SaturatedFat 15.7, Cholesterol 44.9, Sodium 313.7, Carbohydrate 26.1, Fiber 11.2, Sugar 14.5, Protein 17.4
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