Eggplant & White Bean Wraps

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Portfolio Diet Score: 5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 1 point
  • Viscous Fibre: 2 points
  • Oils (MUFAs): 1 point

Nutrition Information

Calories448.4 kcalMonounsaturated Fat12.5 g
Protein16.2 gPolyunsaturated Fat7.4 g
Bean Protein13.9 gTotal Carbohydrate42.7 g
Fat24.5 gDietary Fibre9.2 g
Saturated Fat3 gViscous Fibre4 g
(1 serving – 300 g): 1/4 recipe
Difficulty: Advanced Prep Time 20 min Cook Time 40 min Total Time 1 hr Servings: 4 Calories: 448.4 kcal (per serving)

Description

Portfolio Diet Score: 5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 1 point
  • Viscous Fibre: 2 points
  • Oils (MUFAs): 1 point

Ingredients

Wrap Filling

Chickpea Wrap

Instructions

  1. Preheat oven to 450°F and line a baking tray with parchment paper.

  2. Brush eggplant halves with 1 tbsp of olive oil and place facing down on baking tray. Roast for 30 minutes.

  3. In a medium sized bowl, blend or mash the white beans with smoked paprika and nutmeg to create a puree and put in a small saucepan over low heat for 2-3 minutes to warm it up.

  4. In a small bowl, mix the chickpea flour, water, and psyllium husk just until it is incorporated.

  5. Heat a large frying pan over medium-high heat and add 1 tsp of olive oil. To make the wrap, spread 1⁄4 of the mixture in the pan (you can use a 1⁄4 cup measuring cup to scoop it onto the pan then a spoon to help spread it thin). Once wrap is looking firm (3-4 min), flip it and cook for 3 minutes. Repeat to make all 4 wraps.

  6. Remove eggplant from oven and with a spoon, scoop out the eggplant from its skin. Mix the eggplant with the white bean puree. Add salt and pepper (optional).

  7. Fill each wrap with 1⁄4 of the white bean- eggplant puree, 1⁄2 cup of spring mix, 1⁄4 squeezed lime, 1 tbsp walnuts and fold into a wrap. Enjoy!

Keywords: Nuts & Seeds, Plant Protein, Viscous Fibre, Oils (MUFAs)

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