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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Mediterranean Vegetable Wrap (Vegetarian)

Mediterranean Vegetable Wrap (Vegetarian)

The Break Down:

 Serving Size (2 wraps)

For the wrap:

  • Eggplant - 1 medium, sliced
  • Portobello Mushrooms - 1/2 cup
  • Kale - 1 cup, stems removed
  • Roma Tomatoes - 2, sliced
  • Red Bell Pepper - 1, sliced
  • Shallot - 1, chopped
  • Arugula - 1 cup
  • Flaxseed Whole Wheat Wrap
  • Pecorino Romano - 1/8 cup (optional)
  • Balsamic Vinegar - 2 tbsp.
  • EVOO  
  • Garlic - 1 clove
  • S&P

For the Lemon Basil Mayo:

  • Vegan Mayonnaise - 2 tbsp.
  • Basil - 1/3 cup, minced
  • Lemon - zest of 1/2


How to: 

1.   Preheat oven to 400 degrees

2.  Slice the eggplant into 1-inch thick circles

3.  Add tinfoil to oven-safe large tray and lay the sliced eggplant. Drizzle tray of eggplant with EVOO (approximately 2 tbsp.) and then take garlic clove and rub on top of each slice.

4.  Sprinkle with salt and pepper and drizzle 2 tbsp. of balsamic vinegar over eggplant slices. Once oven is heated, place tray in oven at 400 degrees for 25 minutes (or until tops of eggplant are golden brown)

5.  In a small bowl add mayonnaise and chopped basil. Zest 1/2 of a lemon over the bowl, mix and set aside

6.  In a medium-sized skillet heat 2 tbsp. of EVOO over medium-high

7.  Add chopped scallion and mushrooms to heated pan and sprinkle with salt and pepper. Toss

8.  As scallion begins to turn translucent, add red bell pepper and kale and mix over heat

9.  After 3-5 minutes (or once kale has wilted and vegetables slightly softened), take off heat

10.  Spread the lemon basil mayonnaise evenly over one side of each wrap

11.  Lay 2-3 pieces of roasted eggplant and then add sautéed vegetables

12.  Top with fresh arugula and grated Pecorino Romano (optional)

13.  Wrap it up and enjoy!


Tips & Tricks: 

  • When assembling your wrap, place all ingredients towards one side (including the spread). Once all ingredients have been added, fold in about 1 inch from each side and then begin rolling, gently tucking the vegetable into the wrap
  • Top your wrap with roughly chopped leftover basil not used from the mayonnaise
  • I use Square Flaxseed wraps specifically for this recipe because they have a bit more heartiness and don't fall apart when you are rolling up all of the ingredients
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