Recipes

• 1 box (700 g)
  Lilydale^®Ancient Grain Turkey Strips
• 1/4 cup (60 mL)
  olive oil, divided
• 3 cups (750 mL)
  eggplant, diced
• 1/2 cup (125 mL)
  red onion, diced
• 1/2 cup (125 mL)
  red pepper, diced
• 2
  cloves garlic, minced
• 1/2 tsp (2 mL)
  dried oregano
• 1/2 tsp (2 mL)
  each salt and pepper
• pinch
  red pepper flakes
• 1/4 cup (60 mL)
  balsamic vinegar
• 1/4 cup (60 mL)
  chopped pitted green olives
• 3 tbsp (45 mL)
  raisins
• 2 tbsp (30 mL)
  capers
• 1 tsp (5 mL)
  brown sugar
• 2 tbsp (30 mL)
  pine nuts
• 2 tbsp (30 mL)
  fresh basil, finely chopped
• 6
  large whole grain tortillas
• 2 cups (500 mL)
  arugula
• 8 oz (250 g)
  fresh mozzarella cheese, sliced

1. . Cook Lilydale^®Ancient Grain Turkey Strips according to package directions. Meanwhile, heat 2 tbsp (30 mL) oil in large skillet set over medium heat. Cook eggplant for 5 to 8 minutes or until starting to soften.
2. Stir in onion, red pepper, garlic, oregano, salt, pepper and red pepper flakes; cook for 5 to 8 minutes or until vegetables are tender.
3. Stir in balsamic vinegar, 3 tbsp (45 mL) water, olives, raisins, capers and brown sugar. Cook for 3 to 5 minutes or most of the liquid evaporates.
4. Remove from heat. Stir in pine nuts and basil; drizzle with remaining oil. Serve warm or room temperature. (Can be covered and refrigerated for up to 5 days.)
5. Place mozzarella and arugula in the centre of the tortilla and top with an even layer of caponata, leaving 1-inch (2.5 cm) border around. Arrange Lilydale^®Ancient Grain Turkey Strips down along centre of each tortilla. Fold up bottom of tortilla over filling, then fold in sides and roll up tightly starting from bottom.

Substitute chopped almonds for pine nuts if desired.