French · Lunch
Roasted Vegetable Wrap (Low-Calorie)
A wrap built from oven-roasted zucchini, bell pepper, eggplant and red onion, layered with hummus and arugula in whole wheat flatbread. Vegetables are roasted with minimal oil until caramelised, then finished with lemon and herbs for a light, French bistro-style handheld lunch.
$3
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
318Calories
10.2gProtein
11.2gFat
47.8gCarbs
10.5gSugar
11.9gFiber
613mgSodium
0mgChol
1.6gSat Fat
822mgPotassium
130mgCalcium
3.1mgIron
0mcgVitamin B12
67mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 425°F (220°C). Slice zucchini into half-moons, bell pepper into strips, eggplant into cubes, and red onion into slices. Mince garlic.
2
Roast
Toss zucchini, bell pepper, eggplant, red onion and garlic with olive oil, thyme, oregano, salt and pepper. Roast at 425°F for 18–20 minutes until edges brown and eggplant is fork-tender, stirring halfway through.
3
Finish
Squeeze lemon juice over roasted vegetables and toss to coat.
4
Plate
Spread hummus across the centre of the tortilla, scatter arugula over it, pile roasted vegetables down the centre, fold in the sides and roll tightly. Slice diagonally and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g zucchini
- 5.6 oz160g bell pepper
- 4.2 oz120g eggplant
- 2.8 oz80g red onion
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried thyme
- 1/2 tsp1/2 tsp dried oregano
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 whole wheat tortilla (16-inch)
- 2.8 oz80g hummus
- 1 oz30g arugula
- 2 tsp2 tsp lemon juice
