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Greek Eggplant Wraps

  • Servings:

    Serves 2 to 16 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    0 minutes


2 each Large flour tortilla
1/2 cup Sun dried tomato hummus
1/3 cup Feta cheese, crumbled
1 1/2 cup Hannaford Inspirations Baby fresh spinach
1/8 teaspoon Salt, Kosher
1/8 teaspoon Black pepper, ground
3 tablespoon Hannaford Inspirations Greek Salad Dressing
1/2 whole breaded, cooked eggplant, cutlets from the Deli
Greek Eggplant Wraps


1. Place two 12-by-12-inch squares of foil or waxed paper on your work surface. Place a tortilla on each square.
2. Divide the hummus between the two tortillas, spreading it in the center of the bread. Leave a 1 1/2-inch border around the edge of the wrap. Continue building the wrap by dividing the crumbled feta cheese, spinach, salt, and black pepper between the two tortillas.
3. Drizzle half the dressing on each wrap, then top with the eggplant slices.
4. Fold in the sides of the tortilla, then roll from the bottom up to make a neat, closed wrap. Wrap each sandwich tightly in the foil or waxed paper. Refrigerate until needed.
5. To serve, cut each wrap in half.
Source: Hannaford fresh Magazine, July - August 2006


Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 299 kcal (15%)
Calories from Fat 171
Total Fat 19 g (29%)
Saturated Fat 10 g (50%)
Cholesterol 23 mg (8%)
Sodium 883 mg (37%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 12 g (48%)
Protein 17 g (28%)
Vitamin A 2268 IU (6%)
Vitamin C 12 mg (13%)
Calcium 224 mg (17%)
Iron 10 mg (56%)