American · Lunch
Grilled Veggie and Hummus Wrap
A flour tortilla filled with grilled zucchini, bell pepper, and red onion layered over chickpea hummus. Baby spinach and crumbled feta add freshness and salt, while fresh lemon juice brightens the warm vegetables. Served halved as a handheld vegetarian lunch.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
435Calories
12.6gProtein
23.8gFat
46.8gCarbs
8.2gSugar
8.4gFiber
1018mgSodium
25mgChol
5.9gSat Fat
412mgPotassium
158mgCalcium
2.1mgIron
0.4mcgVitamin B12
52mgVitamin C
vegetarian
high-fiber
low-cholesterol
low-calorie
gluten-free-adaptable
mediterranean
hidden-gems
vegetarian
thirty-min-meals
low-chol
Instructions
1
Prep
Slice the zucchini, bell pepper, and red onion into strips. Toss with olive oil, salt, and pepper until coated.
2
Grill
Lay the vegetables on a grill pan over medium-high heat and cook 8 to 10 minutes, turning once, until char marks form and pieces soften.
3
Finish
Spread the hummus across the tortilla, then layer the spinach over it.
4
Build
Pile the grilled vegetables down the centre of the tortilla, scatter the crumbled feta, then fold the sides and roll tightly.
5
Plate
Slice the wrap in half on the diagonal and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g mixed grilled vegetables (1 small zucchini, half a bell pepper, quarter red onion)
- 22 large flour tortilla (140g)
- 160g160g chickpea hummus
- 56g56g feta
- 40g40g baby spinach
- 2 tbsp2 tbsp olive oil
- 30g30g lemon juice
- salt
- black pepper
