In a bowl, combine the sun-dried tomatoes and mayonnaise. Set aside.
In a large skillet over medium-high heat, brown half the eggplant slices on both sides in half the oil. Season with salt and pepper. Deglaze with half the balsamic vinegar and reduce until dry. Sprinkle with half the hot pepper flakes. Set aside
on a plate. Repeat with the remaining eggplant slices. Let cool.
Spread each tortilla with sun-dried tomato mayonnaise. Garnish with eggplant slices and lettuce leaves. Roll up the tortillas. Serve warm or cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.