Grilled Fall Veggie Wrap with Red Pepper Hummus
EMAIL Recipe Share on FacebookIngredients
- 1 tsp canola oil
- 1/4 bell pepper, cut into matchsticks
- 1/4 yellow zucchini, cut into
- matchsticks
- 1/4 green zucchini, cut into
- matchsticks
- 1/4 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 to right
- 1 tsp pumpkin seeds
- handful of fresh baby spinach
- handful of fresh pea spouts
Instructions
- 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.
Notes
Homemade Red Pepper Hummus
1 garlic cloves, minced
1 15 oz. (425 g) can of chick peas, drained
1/3 cup tahini
1/4 cup lemon juice
1/2 cup roasted red peppers
1/2 tsp cumin
pinch of cayenne pepper
1/2 tsp salt 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.
1 garlic cloves, minced
1 15 oz. (425 g) can of chick peas, drained
1/3 cup tahini
1/4 cup lemon juice
1/2 cup roasted red peppers
1/2 tsp cumin
pinch of cayenne pepper
1/2 tsp salt 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.