Hummus And Vegetable Wrap Recipes

HUMMUS & VEGGIE WRAP-UP

Steps:

• Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

HUMMUS AND VEGETABLE WRAP

Steps:

• Lay tortillas on a work surface. Dividing evenly, spread each one with hummus, leaving a 1-inch border all around. In center of each tortilla, mound bell pepper, tomatoes, sprouts, and avocado; season with salt and pepper.
• Fold side of tortilla closest to you over filling. Fold right and left sides in toward center, and tightly roll up tortillas. (To store, refrigerate, wrapped in plastic or waxed paper, up to 1 day.)

GRILLED VEGETABLE WRAP RECIPE WITH HUMMUS

Steps:

• Preheat the grill to medium heat.
• Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
• Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
• Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
• Transfer the vegetables to a cutting board and cut them into strips.
• Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
• Fold up the bottom of the tortilla and fold in the sides. Serve.

HUMMUS VEGGIE WRAP

Steps:

• Spread the hummus on the bottom 1/3 of the wrap, about 1/2 inch from the bottom edge but spreading out the the side edges.
• Layer the cucumber, spinach leaves, tomato slices, avocado slices, spouts, microgreens and basil.
• Fold the wrap tightly, as you would a burrito, tucking in all of the veggies with the first roll then rolling firmly to the end. Cut in half and enjoy.

HUMMUS VEGGIE WRAP

Steps:

• Place lavash bread (or tortilla) on a flat surface, spread 1/4 cup hummus over 2/3 - 3/4 of the wrap, leaving an inch on both ends. Layer with veggies. Wrap one end up, over, and roll.
• Slice in half, and enjoy now or store for later.
• Makes 3 wraps
• Wraps can be stored in the refrigerator for up to 2 - 3 days in covered containers.

HUMMUS AND VEGGIE WRAP

Steps:

• microwave tortilla for a few seconds to make it pliable.
• spread hummus over tortilla.
• add assorted veggies.
• add lettuce last.
• roll up and slice in half or eat whole. enjoy!

HUMMUS VEGGIE WRAP

Steps:

• Heat the tortilla in a skillet or micorwave if desired, to help make the wrap more pliable.
• Spread the hummus generously over the tortilla, top with tomatoes, spinach, cucumbers and red onion.
• Add the hummus, chick-peas and olives. Roll tightly and slice down the center.

HUMMUS AND GRILLED VEGETABLE WRAP

Steps:

• Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
• Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
• Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
• Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

GRILLED VEGETABLE HUMMUS WRAPS

Steps:

• In a small bowl, combine the oil, balsamic vinegar, honey, Italian seasoning, and salt to form a marinade.
• Trim the ends of the zucchini off. Slice the zucchini lengthwise into 1/4" slices.
• Peel the onion and slice it into 4 thick rounds.
• Toss the zucchini in the marinade. Gently toss the onion rounds in the marinade, careful not to break the onion rings apart.
• Grill the vegetables for about 5 minutes per side over medium heat, or until tender and grill marks form. Reserve the extra marinade in the bowl.
• Remove the grilled vegetables from the grill, and toss them again in the reserved marinade.
• To assemble the wraps, spread 2 tablespoons of hummus on each lavash. Sprinkle with 1/2 ounce of the mozzarella. Top with the grilled vegetables.
• Roll the wrap up, and place the wrap in a preheated, sprayed frying pan (or the same grill pan as you used earlier) seam side down.
• Toast the wrap for about 2 minutes per side over medium heat.
• Note: for meal prep, portion the ingredients out for easy access, but assemble right before eating to avoid a mushy wrap.
• Note: you can freeze these wraps individually; wrap each wrap in foil and freeze. To defrost, microwave the wrap for 1-2 minutes and then crisp up in the air fryer or toaster oven.