Enjoy a delicious and nutritious Roasted Vegetable and Hummus Wrap for lunch. Packed with flavorful roasted vegetables, creamy hummus, and fresh spinach.
Roasted Vegetable and Hummus Wrap
Looking for a satisfying and healthy lunch option? Try our Roasted Vegetable and Hummus Wrap recipe, featuring a medley of roasted zucchini, bell peppers, and red onion, paired with creamy hummus and vibrant baby spinach.
This wrap is not only delicious but also packed with fiber and nutrients. It’s a perfect choice for a quick and nourishing lunch on the go or at home.
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Roasted Vegetable and Hummus Wrap
Ingredients
- 1 medium zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large tortilla wraps
- 1 cup hummus
- 1 cup baby spinach leaves
- 1/2 cup crumbled feta cheese
- Optional: sliced black olives, chopped fresh herbs
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 12g
- Carbohydrates: 40g
- Fiber: 8g
- Fat: 17g
- Sugar: 6g
Instructions
- Preheat the oven to 425°F (220°C).
- In a baking dish, toss the sliced zucchini, red and yellow bell peppers, and red onion with olive oil, salt, and pepper.
- Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
- Warm the tortilla wraps in a dry skillet or microwave.
- Spread a generous amount of hummus onto each tortilla wrap.
- Layer the roasted vegetables, baby spinach leaves, crumbled feta cheese, and any optional toppings onto each wrap.
- Roll up the wraps tightly, tucking in the sides as you go.
- Slice the wraps in half and serve them warm or at room temperature.
Service Suggestion
- Serve the wraps with a side of mixed greens or a fresh cucumber and tomato salad.
- Pair with a refreshing iced tea or a fruit-infused water for a complete meal.
Notes
- Add a drizzle of balsamic glaze or hot sauce for an extra kick of flavor.
- For a vegan option, use a plant-based hummus and omit the feta cheese.
