Vibrant wraps with grilled vegetables, hummus, and spinach in warm tortillas. Easy, plant-based, and full of flavor.
# Components:
→ Vegetables
01 - 1 medium zucchini, sliced into thin strips
02 - 1 red bell pepper, seeded and sliced
03 - 1 small red onion, thinly sliced
04 - 1 small eggplant, sliced into thin rounds
05 - 2 cups baby spinach leaves
→ Condiments and Spreads
06 - 1 cup hummus
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon lemon juice
→ Wraps and Seasonings
09 - 4 large whole wheat tortillas or flatbreads
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - 1 teaspoon smoked paprika (optional)
13 - Fresh herbs (parsley, basil, or mint), chopped, for garnish
# Method:
01 - Preheat a grill pan or large skillet over medium-high heat.
02 - In a mixing bowl, combine zucchini, red bell pepper, red onion, and eggplant. Toss with extra-virgin olive oil, lemon juice, salt, black pepper, and smoked paprika, if using.
03 - Grill the seasoned vegetables in batches for 2-3 minutes per side, until tender and exhibiting char marks. Remove from heat and set aside.
04 - Warm the whole wheat tortillas in a dry skillet or microwave for 10-20 seconds, until pliable and easy to roll.
05 - Spread a generous portion of hummus onto each warmed tortilla, maintaining a 1-inch border around the edges.
06 - Evenly distribute the grilled vegetables and baby spinach leaves over the hummus on each tortilla.
07 - Sprinkle with fresh chopped herbs, if desired, for added flavor and aroma.
08 - Roll each tortilla tightly, tucking in the sides as you roll to secure the filling. Slice the wraps in half and serve immediately.
