1 large eggplant - (abt 1 lb), cut crosswise
into 3/8" slices
Nonstick cooking spray, as needed
3/4 lb large mushrooms
1 red bell pepper, seeded, cored,
and quartered
1 green bell pepper, seeded, cored,
and quartered
2 green onions, sliced
1/4 cup fresh lemon juice
1/8 tsp freshly-ground black pepper
4 large fat-free flour tortillas - (10" dia)
4 oz hummus (chickpea spread)
= (crumbled reduced-fat feta cheese may
be substituted for hummus)
1/3 cup fresh cilantro - (lightly packed)
12 large fresh basil leaves
12 large fresh mint leaves


Prepare barbecue grill for direct cooking.
Lightly spray eggplant with cooking spray. If mushrooms are small, thread onto skewers.
Grill peppers, skin-side down, over hot coals until blackened. Place in paper bag; seal. Steam 5 minutes; remove skin.
Grill eggplant and mushrooms, covered, over medium coals about 2 minutes on each side or until tender and lightly browned. Cut eggplant and peppers into 1/2-inch strips; cut mushrooms into quarters.
Combine vegetables, onions, lemon juice and black pepper in medium bowl.
Grill tortillas on both sides about 1 minute or until warmed. Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla. Roll to enclose filling; serve immediately.
This recipe yields 4 servings.
Exchanges Per Serving: 2 Starch, 2 Vegetable, 1 Fat.
Nutrition Facts: Calories 234; Calories from Fat 21%; Total Fat 6g; Saturated Fat 1g; Protein 8g; Carbohydrates 41g; Cholesterol 0mg; Sodium 340mg; Dietary Fiber 14g.