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10 Lifesaving Back-to-School Week Meals

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  • 1 tsp canola oil
  • ¼ bell pepper, cut into matchsticks
  • ¼ yellow zucchini, cut into matchsticks
  • ¼ green zucchini, cut into matchsticks
  • ¼ bosc pear, cut into matchsticks
  • 1 wrap or tortilla – plain, whole wheat or spinach
  • 1/3 cup Red Pepper Hummus – store bought or see recipe below
  • 1 tsp pumpkin seeds
  • handful of fresh baby spinach
  • handful of fresh pea spouts

Homemade Red Pepper Hummus

  • 1 garlic cloves, minced
  • 1 15 oz. 425 g can of chick peas, drained
  • 1/3 cup tahini
  • ¼ cup lemon juice
  • ½ cup roasted red peppers
  • ½ tsp cumin
  • pinch of cayenne pepper
  • ½ tsp salt


  • In a small bowl, toss bell pepper, zucchini and pear with oil to coat. Place in a grilling pan over medium-high heat and cook 1-2 minutes per side.

To Assemble Wraps: Spread hummus on 1/3 of the tortilla. Sprinkle pumpkin seeds over hummus. Layer with slices of grilled veggies and pear, spinach leaves and sprouts. Fold wrap tightly, rolling firmly. Cut in half to serve.

    Homemade Red Pepper Hummus: In a food processor, combine all ingredients and process until smooth. Transfer to a small bowl, cover and chill in refrigerator until ready to serve.