Middle Eastern · Lunch
Roasted Vegetable and Herb Wrap
A warm flour wrap filled with oven-roasted zucchini, bell pepper, eggplant, and red onion seasoned with cumin and sumac, layered with hummus, fresh parsley, mint, and crumbled feta, finished with lemon juice and rolled tight for a handheld Middle Eastern lunch.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
486Calories
13.8gProtein
24.1gFat
56.3gCarbs
9.8gSugar
9.6gFiber
1189mgSodium
24mgChol
6.2gSat Fat
780mgPotassium
210mgCalcium
3.4mgIron
0.2mcgVitamin B12
58mgVitamin C
vegetarian
low-cholesterol
high-fiber
gluten-free-adaptable
mediterranean
vegan
Instructions
1
Prep
Preheat oven to 425°F (220°C). Cut zucchini, bell pepper, eggplant, and red onion into 1-inch chunks.
2
Roast
Toss vegetables with olive oil, cumin, sumac, and salt on a baking sheet. Roast at 425°F for 18–20 minutes, stirring once, until edges char and eggplant is tender.
3
Build
Warm tortilla in a dry skillet over medium heat 20–30 seconds per side until pliable. Spread hummus down the center, top with roasted vegetables, feta, parsley, mint, and lemon juice.
4
Plate
Fold tortilla sides over filling and roll tightly into a cylinder. Slice diagonally and serve cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g zucchini, bell pepper, eggplant and red onion
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp salt
- 22 flour tortilla, 10-inch (1 tortilla, about 65g)
- 3 1/2 oz100g hummus
- 1 1/2 oz42g feta cheese, crumbled
- small handful fresh parsley leaves
- small handful fresh mint leaves
- 2 tsp2 tsp lemon juice
