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Eggplant and Roasted Red Pepper Wrap sits on serving plate, cut in half, and on top of wooden board. Basil leaves are arranged on the plate and roasted red peppers and lettuce in partial view in background.
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Eggplant and Roasted Red Pepper Wrap

This Eggplant and Roasted Red Pepper Wrap is satisfying and delicious! It's made with a medley of fresh Italian flavors including grilled eggplant, pesto, roasted red peppers, fresh mozzarella, and a drizzle of balsamic glaze.
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Jessica

Equipment

  • 1 Gas grill

Ingredients

  • 1 medium Japanese or small Italian eggplant sliced into thin rounds
  • 1-2 tbsps. olive oil
  • Salt and pepper to taste
  • 2 large whole wheat or flour tortillas
  • 1/2 cup pesto homemade or store-bought
  • 1 cup fresh mozzarella sliced
  • 1 cup sliced roasted red peppers
  • 1-2 cups lettuce
  • Balsamic glaze for drizzling

Instructions

  • Brush each side of the eggplant slices lightly with olive oil. Season with salt and pepper.
  • Heat a gas grill, 350-400ยบ, and grill eggplant 15-20 minutes, flipping halfway, until slightly charred and tender.
  • Spread a layer of pesto onto each wrap.
  • Layer the lettuce, roasted red peppers, grilled eggplant, and fresh mozzarella on top.
  • Season with salt and pepper and drizzle with balsamic glaze.
  • Roll up the tortillas, tucking in the sides, and cut in half. Serve immediately.