Veggie Wrap Recipe

Preparation Steps

1. 1

   Prepare the Vegetables

   Start by washing the eggplant and cauliflower. Cut the eggplant into 1-inch cubes and break the cauliflower into small florets.

2. 2

   Cook the Eggplant and Cauliflower

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant and sauté for about 5 minutes until it starts to soften. Next, add the cauliflower florets and continue cooking for another 5-7 minutes until both vegetables are tender.

3. 3

   Add Lentils and Mixed Vegetables

   Stir in the cooked lentils, bell peppers, and shredded carrots into the skillet with the eggplant and cauliflower. Season with salt, black pepper, garlic powder, and lemon juice. Cook for an additional 3-4 minutes until everything is heated through and well combined.

4. 4

   Assemble the Wrap

   Take a whole wheat tortilla and place a generous amount of the veggie mixture in the center. Sprinkle with chopped parsley. Fold in the sides of the tortilla and roll it up from the bottom to form a wrap.

5. 5

   Repeat and Serve

   Repeat the assembly process for the remaining tortillas. Serve the veggie wraps immediately, or wrap them in foil for an on-the-go meal.