Grilled Vegetable Wrap Recipe With Hummus
In this recipe, savory grilled vegetables are wrapped in whole wheat tortillas with creamy hummus and fresh basil leaves. This dish is a perfect balance of flavors and textures, making it a satisfying and delicious meal for any occasion.
— Constant Cookbook
Ingredients
- 1 (12 oz.) eggplant
- 1 large zucchini
- 1 red bell pepper
- 2 tbsp + 2 tsp olive oil
- ½ tsp salt
- ½ tsp ground pepper
- ¾ tsp ground dried rosemary
- ¼ cup hummus
- 4 whole wheat tortillas
- 6 large basil leaves, thinly sliced
Instructions
- 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.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Serving Size: 1 Wrap
- Calories: 231.6 kcal
- Carbohydrate Content: 25.4 g
- Protein Content: 5.7 g
- Fat Content: 14.3 g
- Saturated Fat Content: 2.8 g
- Sodium Content: 557 mg
- Fiber Content: 14.6 g
- Sugar Content: 5.6 g
Comments
No comments found.