Imagine biting into a wrap so delicious, it's like a Mediterranean vacation wrapped in a whole wheat tortilla! These Roasted Vegetable Hummus Wraps aren't just a meal; they're a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece. Packed with vibrant roasted vegetables, creamy hummus, and fresh spinach, this recipe is about to become your new obsession – perfect for health-conscious foodies, busy professionals, and anyone craving a quick yet gourmet lunch experience.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup hummus
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup spinach
- 4 whole wheat wraps
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and slice the red bell pepper, zucchini, and yellow squash into thin, uniform strips approximately 1/4 inch thick to ensure even roasting.
- Spread the vegetable slices on the prepared baking sheet. Drizzle generously with olive oil, then sprinkle with salt and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated.
- Roast the vegetables in the preheated oven for 20-25 minutes, turning them halfway through cooking. The vegetables should be tender and have slight caramelization on the edges.
- While vegetables are roasting, briefly warm the whole wheat wraps in a dry skillet or microwave to make them more pliable.
- Remove roasted vegetables from the oven and let them cool for 3-5 minutes to prevent burning when assembling the wraps.
- Spread a generous layer of hummus on each wrap, leaving a small border around the edges.
- Layer the roasted vegetables evenly across the hummus-covered wrap, then add fresh spinach leaves for additional nutrition and crispness.
- Carefully roll the wrap, tucking in the sides to create a tight, secure package. Slice diagonally in half for easier handling.
- Serve immediately while vegetables are still warm, or wrap in foil for a portable meal. Optional: Serve with additional hummus or a light yogurt sauce on the side.
Tips
- Slice Uniformity is Key: Ensure all vegetable slices are roughly the same thickness (about 1/4 inch) to guarantee even roasting and consistent texture.
- Don't Overcrowd the Baking Sheet: Give your vegetables breathing room to roast properly. Overcrowding leads to steaming instead of caramelization.
- Temperature Matters: A high oven temperature (425°F) helps achieve those delightful caramelized edges on your vegetables.
- Warm Wraps for Flexibility: Slightly warming your wraps prevents cracking when rolling and makes them more pliable.
- Layer Strategically: Spread hummus first, then roasted vegetables, and finish with spinach to prevent soggy wraps.
- Make Ahead Friendly: Roast vegetables and prepare components in advance for quick assembly during busy weekdays.
- Customize Your Wrap: Experiment with different vegetables or add protein like grilled chicken or feta cheese for variation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
