Chicken and Grilled Vegetable Wrap

Prep: About 15 min
Cooking Time: 10-15 minutes
Yields: 4-5 servings

1/2 Small eggplant (about 1/2 pound) cut lengthwise into 1/2 inch thick slices

1 red or yellow bell pepper, cored and seeded and cut into strips

1 medium red or yellow onion cut into 1/2 inch slices

1 medium zucchini or yellow squash, cut lengthwise into 1/2 inch slices

2 cups cooked chicken. Rachel's note: cook in soy sauce for added flavor!

1/2 cup chopped basil

Tortillas

Note: Additional ingredients below for optional special sauce.

1.) Prepare a medium hot fire in a charcoal or gas grill. I just use our handy dandy stove top grill. Make sure to spray with PAM so veggies don't stick to surface.

2.)Brush all veggies with olive oil or soak in soy sauce for a few minutes and then place on grill. Turn often until they are lightly browned on all sides.

Divide the chicken and veggies among the tortillas. Wrap like a burrito and yum!!


SPECIAL SAUCE (Optional)

In a blender combine 3/4 cup sour cream, 1/4 cup low fat yogurt, and 2 T. basil. Blend until incorporated and add salt and pepper to taste. Drizzle over veggies and chicken before wrapping.

From "Cooking For Dummies"