Hummus And Grilled Vegetable Wrap Recipes

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HUMMUS & VEGGIE WRAP-UP



Hummus & Veggie Wrap-Up image

I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. -Michael Steffens, Indianapolis, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 8

2 tablespoons hummus
1 whole wheat tortilla (8 inches)
1/4 cup torn mixed salad greens
2 tablespoons finely chopped sweet onion
2 tablespoons thinly sliced cucumber
2 tablespoons alfalfa sprouts
2 tablespoons shredded carrot
1 tablespoon balsamic vinaigrette

Steps:

  • Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

GRILLED VEGETABLE WRAP RECIPE WITH HUMMUS



Grilled Vegetable Wrap Recipe with Hummus image

This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. It's perfect for Meatless Monday! 232 calories and 4 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees     Sandwich

Time 25m

Number Of Ingredients 10

1 12 ounce eggplant
1 large zucchini
1 red bell pepper
2 tablespoons + 2 teaspoons olive oil
1/2 teaspoona salt
1/2 teaspoon ground pepper
3/4 teaspoon ground dried rosemary
1/4 cup hummus
4 whole wheat tortillas
6 large basil leaves (thinly sliced)

Steps:

  • Preheat the grill to medium heat.
  • Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
  • Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
  • Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
  • Transfer the vegetables to a cutting board and cut them into strips.
  • Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
  • Fold up the bottom of the tortilla and fold in the sides. Serve.

Nutrition Facts : ServingSize 1 Wrap, Calories 231.6 kcal, Carbohydrate 25.4 g, Protein 5.7 g, Fat 14.3 g, SaturatedFat 2.8 g, Sodium 557 mg, Fiber 14.6 g, Sugar 5.6 g

HUMMUS AND GRILLED VEGGIE WRAP



Hummus and Grilled Veggie Wrap image

Make and share this Hummus and Grilled Veggie Wrap recipe from Food.com.

Provided by chefiecamacho

Categories     Lunch/Snacks

Time 23m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 10

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
1 pinch fresh ground black pepper
1 cup hummus (store bought)
4 pieces wraps (about 9 inches in diameter)
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion (thinly sliced)
1/4 cup fresh mint leaves

Steps:

  • Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
  • Spread 1/4 cup of the hummus over each piece of bread. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

GRILLED VEGETABLE HUMMUS WRAPS



Grilled Vegetable Hummus Wraps image

These grilled vegetable hummus wraps are a great meatless option for a healthy and nutrient-rich lunch. Marinated grilled zucchini and red onion are the star of this wrap, paired with hummus and melty cheese to create a flavorful and texture-packed wrap. Served in a tasty lavash wrap and then grilled for extra flavor, these grilled vegetable hummus wraps are a flavorful but super easy lunch to prepare. Cook the vegetables once, and you can have an easy to make lunch all week long.

Provided by Steph

Categories     dinner     lunch     Main Course

Number Of Ingredients 10

4 lavash wraps (2 lavash wraps split in half (perforated edges))
1/2 cup hummus
2 zucchini (medium-sized)
1 red onion (large)
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1/2 tsp Italian seasoning
1/2 tsp kosher salt
2 oz reduced fat mozzarella

Steps:

  • In a small bowl, combine the oil, balsamic vinegar, honey, Italian seasoning, and salt to form a marinade.
  • Trim the ends of the zucchini off. Slice the zucchini lengthwise into 1/4" slices.
  • Peel the onion and slice it into 4 thick rounds.
  • Toss the zucchini in the marinade. Gently toss the onion rounds in the marinade, careful not to break the onion rings apart.
  • Grill the vegetables for about 5 minutes per side over medium heat, or until tender and grill marks form. Reserve the extra marinade in the bowl.
  • Remove the grilled vegetables from the grill, and toss them again in the reserved marinade.
  • To assemble the wraps, spread 2 tablespoons of hummus on each lavash. Sprinkle with 1/2 ounce of the mozzarella. Top with the grilled vegetables.
  • Roll the wrap up, and place the wrap in a preheated, sprayed frying pan (or the same grill pan as you used earlier) seam side down.
  • Toast the wrap for about 2 minutes per side over medium heat.
  • Note: for meal prep, portion the ingredients out for easy access, but assemble right before eating to avoid a mushy wrap.
  • Note: you can freeze these wraps individually; wrap each wrap in foil and freeze. To defrost, microwave the wrap for 1-2 minutes and then crisp up in the air fryer or toaster oven.

Nutrition Facts : ServingSize 1 wrap, Calories 239 kcal, Carbohydrate 30 g, Protein 13 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 686 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 6 g

HUMMUS AND VEGGIE WRAP



Hummus and Veggie Wrap image

This is one of the most popular dishes at the cafe I work at-there you can get it on 3 different choices of wrap; sun-dried tomato, spinach, or flour. It's REALLY good

Provided by VeggieHippie

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 9

1 (12 inch) tortillas
1/2 cup hummus
1/8 cup cucumber
1/8 cup diced tomato
1/8 cup bell pepper
1/8 cup shoestring carrots
3 slices red onions
alfalfa sprout
lettuce

Steps:

  • microwave tortilla for a few seconds to make it pliable.
  • spread hummus over tortilla.
  • add assorted veggies.
  • add lettuce last.
  • roll up and slice in half or eat whole. enjoy!

Nutrition Facts : Calories 499.4, Fat 18.5, SaturatedFat 3.4, Sodium 1015.1, Carbohydrate 68.4, Fiber 11.8, Sugar 5.4, Protein 17.7

GRILLED HALLOUMI WRAPS



Grilled Halloumi Wraps image

Salty halloumi cheese slices grill up beautifully, along with peppers and onions, to make this tasty vegetarian wrap bursting with flavors of the Mediterranean. I like to use low-carb tortillas, but you could also stuff everything inside a pita half instead. Using flavored hummus also adds a nice twist.

Provided by France C

Categories     Main Dish Recipes     Sandwich Recipes     Wraps and Roll-Ups

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon lemon juice
1 orange bell pepper, cut into strips
1 small red onion, cut into 1-inch wedges
salt to taste
1 (8.8 ounce) package halloumi cheese, cut into 8 slices
4 (8 inch) low-carb flour tortillas
½ cup hummus
1 cup baby spinach leaves
⅓ cup Kalamata olives

Steps:

  • Preheat an outdoor grill for medium-high heat, and set a grill pan on top of the grate.
  • Whisk together olive oil and lemon juice in a small bowl; set aside.
  • Toss together bell pepper and onion in a small bowl. Mix in 1/2 of the oil mixture and season with salt, to taste. Transfer to the hot grill pan.
  • Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
  • Brush halloumi cheese slices with the remaining oil mixture. Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from grill and place on an aluminum foil-covered plate to keep warm.
  • Spread the tortillas with hummus and top with spinach. Divide the peppers and onions between the tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 36.1 g, Cholesterol 46.8 mg, Fat 28.1 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 11.4 g, Sodium 1255.3 mg, Sugar 0.9 g

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