Spicy Eggplant Wraps | RICARDO

Ingredients

• 1/4 cup (60 ml) oil-packed sun-dried tomatoes, drained and finely chopped
• 1/4 cup (60 ml) mayonnaise
• 12 large slices eggplant, about 1/2 inch (1 cm) thick
• 1/2 cup (125 ml) olive oil
• 1/4 cup (60 ml) balsamic vinegar
• 1/2 tsp hot pepper flakes
• 4 large wheat tortillas
• 4 lettuce leaves
• Salt and pepper