veggie chicken buritto!
1 Ezekiel Tortilla
1– 1/2-inch-thick peeled eggplant slices (cut lengthwise)
1/2 large portabello mushroom cap
1/2 red bell pepper, halved, seeds removed
1/2 small zucchini, ends removed, cut lengthwise into 2 slices
1 tbsp. finely chopped fresh basil
1 tsp. crushed garlic
2 dashes black pepper
1 tbsp olive oil
2 oz chicken chicken–cooked and cut into strips (or you can use tenders)
Spray grill well with nonstick spray, and bring to medium-high heat.
Grill all the veggies for 5 minutes with the grill cover down. Then carefully flip and bbq on other side for another 5 minutes. Remove from grill and allow to cool slightly.
-combine olive oil, basil, and garlic, and mix well. Set aside.
Once veggies are cool enough to handle, cut mushroom cap and pepper halves into slices. Then warm tortilla carefully and quickly on the grill.
Spread olive oil mix onto the tortilla. Place a slice of eggplant down the center of each tortilla, and place a slice of zucchini on either side. Sprinkle with black pepper.
Evenly distribute mushroom and pepper slices on the tortilla, laying them in the same direction as the other veggie slices. Add 2 oz chicken strips and Roll each tortilla up like a burrito.
Slice in half, if you wish, and enjoy!