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Wednesday, August 15, 2012

Veggie & Hummus Wrap

Meat is expensive lately so I wanted to make a healthy satisfying meat free dinner full of veggies.  This wrap was so very tasty, easy to make and healthy.  We were shocked by how filling it was.   You can customize this any way you want with whatever veggies that are in season or that suite your taste.   Definitely going on the menu rotation!  We served the wraps with sweet potatoes.  The only thing I would change is that next time I think I will make my own hummus instead of using store bought. This recipe makes 6 wraps. 

1 med-large zucchini, peeled and quartered
1 small red onion, sliced (divided)
1 red pepper, cut in small chunks
1 green pepper, cut in small chunks
1 cucumber, peeled and quartered
10-12 ripe cherry tomatoes, halved
2 cups baby spinach leaves
black olives, halved (optional)
banana peppers (optional)
1/2 teaspoon salt (more or less depending on taste)
1/2 teaspoon black pepper (more or less depending on taste)
1 teaspoon italian seasoning (more or less depending on taste)
1 TBS Olive Oil
3-5 TBS hummus (depends on how creamy you want the wrap to be)
6 whole wheat tortillas (6"), warmed

Add the zucchini, 1/2 of the red onion, green & red pepper to a pan on medium heat.  Add the olive oil, salt & pepper (to taste) and italian seasoning.  Stir to coat.   Let cook until tender crisp, about 3-5 minutes.  (Be careful not to overcook.) 
Add the spinach leaves to the pan and stir to coat.  Cook one additional minute. Remove from heat. 

Spread a layer of hummus on one side of the tortilla, next add about 1/4 cup veggie mixture.   Top with cucumber, tomato, the uncooked red onion, and the optional black olives and/or banana peppers.  Roll up and enjoy! 

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