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:

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