Grilled Vegetable Wrap Recipe With Hummus Food

HUMMUS AND GRILLED VEGETABLE WRAP

Steps:

• Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
• Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
• Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
• Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

GRILLED VEGETABLE WRAP RECIPE WITH HUMMUS

Steps:

• Preheat the grill to medium heat.
• Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
• Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
• Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
• Transfer the vegetables to a cutting board and cut them into strips.
• Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
• Fold up the bottom of the tortilla and fold in the sides. Serve.

HUMMUS & VEGGIE WRAP-UP

Steps:

• Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

HUMMUS AND GRILLED VEGGIE WRAP

Steps:

• Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
• Spread 1/4 cup of the hummus over each piece of bread. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

GRILLED VEGETABLE HUMMUS WRAPS

Steps:

• In a small bowl, combine the oil, balsamic vinegar, honey, Italian seasoning, and salt to form a marinade.
• Trim the ends of the zucchini off. Slice the zucchini lengthwise into 1/4" slices.
• Peel the onion and slice it into 4 thick rounds.
• Toss the zucchini in the marinade. Gently toss the onion rounds in the marinade, careful not to break the onion rings apart.
• Grill the vegetables for about 5 minutes per side over medium heat, or until tender and grill marks form. Reserve the extra marinade in the bowl.
• Remove the grilled vegetables from the grill, and toss them again in the reserved marinade.
• To assemble the wraps, spread 2 tablespoons of hummus on each lavash. Sprinkle with 1/2 ounce of the mozzarella. Top with the grilled vegetables.
• Roll the wrap up, and place the wrap in a preheated, sprayed frying pan (or the same grill pan as you used earlier) seam side down.
• Toast the wrap for about 2 minutes per side over medium heat.
• Note: for meal prep, portion the ingredients out for easy access, but assemble right before eating to avoid a mushy wrap.
• Note: you can freeze these wraps individually; wrap each wrap in foil and freeze. To defrost, microwave the wrap for 1-2 minutes and then crisp up in the air fryer or toaster oven.

GRILLED VEGGIE WRAPS

Steps:

• In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.