Description
Looking for a healthy and tasty lunch? Try the roasted vegetable and hummus wrap! It’s easy to make and packed with flavor. You’ll love the mix of roasted veggies and creamy hummus in a whole grain tortilla.
Ingredients
Ingredients Needed
- 2 portabella mushroom caps, sliced into 4 pieces each
- 1Â medium zucchini, sliced into 1/2-inch rounds
- 1Â tablespoon canola oil
- 1Â teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup of sliced, roasted red bell peppers
- 1/2 cup homemade or store-bought hummus
- 2Â whole grain tortilla wraps
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the sliced portabella mushrooms and zucchini rounds with the canola oil, garlic powder, thyme, rosemary, salt, and pepper until well coated.
3. Spread the seasoned vegetables on a baking sheet and roast for 18-20 minutes, or until the vegetables are tender and lightly caramelized.
4. Remove the roasted vegetables from the oven and let them cool slightly.
5. Spread a layer of hummus onto each whole-grain tortilla wrap, leaving a small border around the edges.
6. Arrange the roasted mushroom slices, zucchini rounds, and sliced roasted red peppers on top of the hummus.
7. Tightly roll up the tortilla wrap, securing it with a toothpick if needed.
8. Refrigerate the wrapped sandwiches until ready to serve, or enjoy them immediately for a delicious and nutritious lunch.
Notes
for a healthy lunch option or a nutritious wrap for meatless meals, Roasted vegetable and hummus wraps are perfect. They are versatile, packed with nutrients, and easy to make. They offer a delicious and wholesome dining experience.
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 402
- Sugar: 9 g
- Sodium: 644.2 mg
- Fat: 16.7 g
- Carbohydrates: 53.6 g
- Fiber: 9.7 g
- Protein: 14 g
