Nutrition Information (per serving)
1 med red bell pepper
1 med yellow bell pepper
2 lg Portobello mushrooms
1 sm eggplant
4 fresh pineapple rings, ½-inch slices
1 Tbsp balsamic vinegar
1 Tbsp dry oregano
1 Tbsp dry basil
4 cups chopped romaine lettuce
4 whole-wheat flour tortillas, about 9-in in diameter
- Preheat grill.
- Cut bell peppers in quarter and remove ends and seeds. Peel eggplant and slice lengthwise. Stem Portobello mushroom.
- Grill vegetables and pineapple rings until tender. Remove and let cool.
- Remove any lose skin from peppers. Julienne vegetables and fruit and toss together in a medium bowl with vinegar, oregano and basil.
- Place tortilla onto flat working surface. Spoon 1 cup vegetables and 1 cup romaine lettuce onto each tortilla. Roll tortilla, folding ends in, and cut in half on the diagonal.