The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against cancer.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

  • Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

  • Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.

Reviews (4)

37 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
Great flavor! I didn't use the entire vinaigrette and added spinach to the wrap. I also browned the chickpeas with a little cayenne for a POP! Will absolutely make again!!
Rating: Unrated
Very satisfying! I grilled the wraps on my multi-function griddle/grill/Panini press and they come out perfect…slightly toasted and crunchy on the outside, warm and gooey on the inside. I served a completely vegetarian meal at my dinner club and even the meat eaters raved. Two thumbs up!
Rating: Unrated
Totally simple and delicious. These were surprisingly filling. Will make again!
Rating: Unrated
Absolutely delicious! 5 stars.