Roasted Veggie and Hummus Wraps

• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8-inch whole wheat tortillas
• 1 cup hummus
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss zucchini, yellow squash, red bell pepper, cherry tomatoes, oregano, salt, and pepper with olive oil.
3. 3 Spread veggies on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
4. 4 Warm tortillas according to package instructions.
5. 5 Spread hummus evenly over each tortilla.
6. 6 Top with roasted vegetables and drizzle with lemon juice.
7. 7 Sprinkle with fresh parsley.
8. 8 Roll up the wraps tightly and serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Add grilled chicken for a protein boost.
• Swap out veggies for seasonal options like eggplant or asparagus.

Substitutions

• Use store-bought roasted veggies if short on time.
• Substitute tahini for hummus for a different flavor profile.

Pairings

• Perfect with a light vinaigrette salad.
• Pairs well with a zesty lemon-herb quinoa salad.

Nutrition

Tips

• For extra flavor, add a sprinkle of feta cheese before rolling.
• Make ahead by roasting veggies up to a day in advance.

Storage

Store wraps in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat.

Freezing: Wrap individually in parchment paper before placing in a freezer bag. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a refreshing cucumber yogurt sauce.
• Serve with a side of mixed greens for a complete meal.

FAQ