Hummus and Grilled Vegetable Wrap
Use store bought hummus, whole wheat wraps and a bevvy of fresh, crisp veggies to roll up this delicious portable lunch. Dovetailing Tip: Reserve half of an onion to use day 5 in Asian Chicken Burgers.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 78
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 78
2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onions thinly sliced into half moons
1/4 cup fresh mint leaves
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
