Veggie Wraps Recipe

Ingredients

For the Veggies & Wraps:

• 1 small eggplant, sliced
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 yellow bell pepper, chopped into large chunks
• 2 zucchini, sliced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 3 large tortillas

For the Hummus:

• 1 (15-ounce) can of chickpeas, rinsed and drained
• 1/3 cup tahini
• 1/2 teaspoon salt, plus more to taste
• 1/3 cup water, plus more to thin if needed
• Juice of 1 lemon

Prepare the Veggies

Place the eggplant slices in a bowl, and toss with 1 tablespoon of olive oil and a pinch of salt. Set aside on a plate.

Repeat the process with the bell peppers and zucchini, using another tablespoon of olive oil.

Combine the oregano and paprika with additional salt and pepper in a small bowl, then sprinkle over the veggies.

Cook the Veggies

Preheat a cast-iron skillet or grill pan over medium-high heat for 3–4 minutes.

Cook the eggplant slices for 3–5 minutes per side, until very soft and fragrant.

Cook the zucchini for 2–3 minutes per side, and the bell pepper for 3–4 minutes per side.

If the veggies are particularly oily, pat them dry with a paper towel. Allow the vegetables to cool completely.

Make the Hummus

Combine the chickpeas, tahini, salt, water, and lemon juice in a food processor or blender. Blend until smooth, and taste to adjust seasonings if necessary.

“Wrap” It Up

Spread about 1/4 cup (4 tablespoons) of hummus onto the lower third of a tortilla.

Layer some zucchini and eggplant slices (approximately 3 of each), then top with chunks of bell pepper.

Fold the bottom of the tortilla over the vegetables, then fold in the sides. Roll it up tightly, seam-side down.

Place the wraps in containers with the seam side facing down.

Optional: Grill the Wraps

For a crispier texture, you can grill the wraps in a pan using a little cooking spray, butter, or the remaining olive oil.

This step can be done in advance, but it’s best right before serving.