Grilled Veggie and Alfalfa Sprout Wrap

If you ever thought you could not make vegetables into a meal, think again!

This pita will not only leave your hunger satisfied, but it is packed with nutrients from raw veggies, and grilled.

I used a stove top grilling pan, but if you have access to a BBQ, toss the veggies on the the barbie for that added flavor… can’t wait until the weather warms up so I can do that myself!

Seasoning used is only Salt and Pepper.
While preparing my veggies, I thought of getting all fancy and spicing it up, but the little healthy voice inside my head said no need, the vegetables will compliment each other. Thanks little healthy voice! (lol)

Other alternatives include adding meat or Tofu, if you’re looking for that extra bite… but seriously, this wrap is nom!

Serves: 1

1 Large Whole Grain Pita
Red Bell Pepper
½ Zucchini (about 4 inches long)
4-6 Spinach Leaves
½ cup Alfalfa Sprouts
½ Avocado
½ Lime
2 Shallots, chopped
Sea Salt and Pepper to taste
3 tbs Extra Virgin Olive Oil
½ tsp Coconut Oil


  • Clean, and remove ribs from Red Bell Pepper
  • Slice Red Bell Pepper into 3 rings about ½ inch thick
  • Run Zucchini under cold water and gently scrub, to clean skin
  • Cut Zucchini (skin on) in quarters, length-wise
  • Slice Tomato in 3 thin slices, season with salt and set aside
  • Run Eggplant under cold water and clean skin
  • Slice Eggplant (skin on) into 2 discs about ½ inch thick
  • Remove stems from Spinach and soak in cold water in a small bowl
  • Using only ½ an Avocado, mash with a fork, squeeze Lime juice and season with salt. Mix and set aside
  • Melt Coconut Oil in small frying pan. Add chopped shallots and cook until translucent. Remove from heat and set aside
  • In a large mixing bowl, toss Red Bell Pepper, Zucchini and Eggplant with Extra Virgin Olive Oil. Season with Salt and Pepper
  • Heat grilling pan on high heat for a few minutes
    To test if pan is hot enough wet your hand with water and shake off a few water drops onto pan. Water should sizzle and evaporate
  • Reduce to medium-high heat, and place Red Bell Pepper, Zucchini and Eggplant.
    If your pan isn’t large enough, don’t over crowd it, just cook the veggies separately
  • Grill veggies until tender, and show visible grill marks
    You should only turn veggies once. Peak to see if grill marks are visible, then flip
  • Remove grilled veggies from heat and set aside
  • Begin cutting pita along edge less than half way. You just want to create a pocket, otherwise the veggies will spill out!
  • Spread inner bottom of pita with Avocado spread
  • Place Spinach leaves on top of Avocado spread, following by Alfalfa Sprouts, Tomatoes, Eggplant, Red Bell Pepper and Zucchini
  • Gently tighten and roll wrap
  • With a serrated knife, cut pita in half
  • Enjoy!

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