8 ounces button or portobella mushrooms, grilled/roasted
1 red bell pepper, grilled/roasted and cut in pieces
1/2 large eggplant, peeled, cut in chunks and grilled/roasted
1 bunch green onions, grilled/roasted
16 mixed Mediterranean olives, pitted, optional
1 – 2 tablespoons fresh lemon juice
2 ounces goat cheese, crumbled
1/8 teaspoon each salt and pepper, or to taste
4 whole wheat tortillas or flatbreads
4 large lettuce leaves

Roughly chop mushrooms, peppers, eggplant, green onions and olives.
Toss them in a large bowl with the lemon juice, goat cheese, salt and pepper.
Line tortillas with lettuce. Spoon vegetable-goat cheese mixture on top. Wrap tightly, tucking in the ends burrito-style and serve.

Serves 4

Note: Can use leftover grilled/roasted vegetables to prepare these wraps. Great for a summer supper or a packed lunch.

2 avocados, diced
1/2 onion, diced
1 jalapeño pepper, vein and seeds removed, diced
1/8 teaspoon salt
Juice of 1/2 lime or lemon

In a mixing bowl, mash with a fork, half of the diced avocado.
Add onion, jalapeño pepper and salt. Mix well. Stir in rest of diced avocado and lime or lemon juice. If not using immediately, cover top of guacamole with plastic wrap to prevent browning.
Serve with chips.