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Grilled eggplant pesto wraps have emerged as a delightful and nutritious meal option, perfectly suited for those seeking a healthy yet satisfying culinary experience. These wraps, filled with smoky, grilled eggplant and vibrant pesto, not only showcase the rich flavors of fresh ingredients but also cater to the increasing demand for plant-based diets. As more people make conscious choices about their food, the popularity of recipes that are both easy to prepare and bursting with flavor continues to rise.

Grilled Eggplant Pesto Wraps

Discover the deliciousness of grilled eggplant pesto wraps, a vibrant and nutritious plant-based meal that's perfect for any occasion. This comprehensive guide covers everything from selecting fresh eggplants to prepping flavorful pesto, helping you create wraps that are not only packed with flavor but also rich in health benefits. Easy to customize for various dietary preferences, these wraps showcase fresh ingredients and Mediterranean essence, making them a delightful choice for lunch or dinner.
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch thick rounds

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

1 cup fresh basil leaves

1/4 cup pine nuts (toasted)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

2 garlic cloves, minced

1/2 cup extra virgin olive oil (for pesto)

4 large flour tortillas or whole wheat wraps

1 ripe avocado, sliced

1 medium tomato, sliced

1 cup arugula or spinach

Instructions
 

Prepare the Eggplants: Preheat your grill to medium-high heat. In a large bowl, combine the eggplant slices with olive oil, salt, and black pepper. Toss to coat the slices evenly.

    Grill the Eggplants: Place the seasoned eggplant slices on the grill. Cook for about 4-5 minutes on each side until they are tender and have nice grill marks. Once done, remove from the grill and let them cool slightly.

      Make the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped. While the processor is running, slowly pour in the extra virgin olive oil until the mixture is smooth. Adjust seasoning with salt and pepper to taste.

        Assemble the Wraps: Lay a tortilla flat on a clean surface. Spread a generous amount of pesto over the entire tortilla. Layer with grilled eggplant slices, avocado slices, tomato slices, and a handful of arugula or spinach.

          Wrap It Up: Starting from one end, roll the tortilla tightly over the filling, tucking in the sides as you go. Secure with a toothpick if needed.

            Toast the Wraps (optional): If you prefer a warm and crispy wrap, place the assembled wraps in a pan over medium heat. Cook for 2-3 minutes on each side until golden and crispy.

              Serve: Slice the wraps in half and serve them immediately. Enjoy your delicious grilled eggplant pesto wraps!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings