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Grilled Veggie and Hummus Wrap

Featured in the Honolulu Star-Advertiser on September 14, 2016.

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Ingredients:

Grilled Veggie and Hummus Wrap

  • 4 slices red onion
  • 1 red bell pepper seeded quartered
  • 1 eggplant, sliced
  • 2 tablespoons olive oil, divided
  • 1 cup chopped Chinese parsley
  • Salt and pepper to taste
  • 1 cup plain hummus, divided
  • 4 flatbreads
  • 1/2 cup feta crumbles
  • 1 small avocado, diced (optional)

Directions:

  1. Heat a large grill pan over medium-high heat.
  2. Brush onion, bell pepper, and eggplant with 1 tablespoon oil.
  3. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear; remove from pan and set aside.
  4. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear; remove from pan and set aside.
  5. Coarsely chop cooked vegetables.
  6. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt and pepper to taste; toss to combine.
  7. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges.
  8. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese and optional avocado.
  9. Roll up wraps, and cut diagonally in half.
  10. Serve right away or store in refrigerator.
  11. If refrigerating, leave out avocados as they will brown.

Makes 4 servings.

Approximate Nutrient Analysis per serving (assume an 85 gram piece of flatbread per serving):
600 calories, 31 g fat, 9 g saturated fat, 15 mg cholesterol, 900 mg sodium, 67 g carbohydrate, 13 g fiber, 70 g sugar, 17 g protein

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