1 large eggplant (peeled and sliced thin)
2 zucchinis (peeled and sliced thin)
1 large beefsteak tomato (sliced thin)
1 small red onion (sliced thin)
1 cup of shredded lettuce
4 wraps (your choice)
1. In a large skillet, put 4 tbs. of olive oil. Cook eggplant, zucchini and red onions until tender. Sprinkle a pinch of sea salt and pepper when cooking.
2. When done, open up a wrap. Layer eggplant, zucchini, onions, tomato, and lettuce. Wrap tightly and cut in half. (see photo)
*You can put wrap in a preheated oven of 350 degrees to make hotter.