1. Preheat grill or grill pan over medium-high heat until hot but not smoking.
2. Slice eggplant into 1/2-inch rounds, brush both sides with olive oil, and season with garlic powder, smoked paprika, salt, and pepper.
3. Grill eggplant slices for 3-4 minutes per side until tender and charred. Don’t move them too early—they’ll release when ready.
4. Remove from heat and let cool slightly, then chop into bite-sized pieces.
5. Warm tortillas briefly if needed to make them pliable for rolling.
6. On each tortilla, layer mixed greens, cherry tomatoes, red onion, grilled eggplant, and crumbled feta cheese.
7. Drizzle with BBQ sauce, then roll tightly, tucking in the sides as you go.
8. Cut each wrap in half diagonally and serve immediately with extra BBQ sauce for dipping.

Nutrition Information (Per Serving):

• Calories: 285
• Carbohydrates: 42g
• Protein: 9g
• Fat: 11g
• Fiber: 8g
• Sodium: 645mg
• Vitamin K: 45% DV (from greens)
• Folate: 25% DV

High in fiber and antioxidants from eggplant and vegetables, plus calcium from feta cheese.

Notes:

• Salt eggplant slices and let sit 15 minutes, then pat dry for best results
• Don’t move eggplant on the grill too early—let it develop those char marks
• Warm tortillas briefly if they seem stiff or likely to crack
• Pat vegetables dry before assembly to prevent soggy wraps
• Use smoked paprika for authentic flavor—regular paprika won’t give the same depth

Storage Tips:

• Grill eggplant up to 3 days ahead and refrigerate
• Store wrap components separately until ready to assemble
• Don’t assemble wraps ahead—they get soggy quickly
• Leftover grilled eggplant is great in salads or grain bowls

Serving Suggestions:

• Light lunch: With a side of fresh fruit or veggie chips
• Dinner option: Pair with roasted sweet potato wedges
• Party food: Cut into pinwheels for appetizer portions
• Meal prep: Grill eggplant in batches for easy weekday assembly

Mix It Up (Recipe Variations):

• Greek Style: Replace BBQ sauce with tzatziki and add kalamata olives
• Spicy Version: Mix harissa or hot sauce into the BBQ sauce
• Heartier Option: Add cooked quinoa or white beans to the filling
• Herb-Forward: Include fresh basil, mint, or arugula

What Makes This Recipe Special:

This recipe transforms often-overlooked eggplant into a satisfying, meat-like centerpiece by using proper grilling techniques that enhance its natural smokiness. The fusion of Mediterranean vegetables with American BBQ flavors creates a unique wrap that satisfies both vegetarians and omnivores while showcasing how simple techniques can elevate humble ingredients.