Veggie Wrap
Veggie Wraps with a delightful medley of smoky eggplant, tender zucchini, and crisp bell pepper, all balanced by the creamy, tangy hummus spread.
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
Instructions
- Toss eggplant slices with 1 tbsp olive oil and salt.
- Repeat with bell peppers and zucchini using another tbsp olive oil.
- Sprinkle veggies with oregano, paprika, salt, and pepper.
- Preheat a cast-iron skillet or grill pan over medium-high heat for 3–4 minutes.
- Cook eggplant for 3–5 mins per side, zucchini for 2–3 mins per side, and bell pepper for 3–4 mins per side.
- Cool veggies completely.
- Blend chickpeas, tahini, salt, water, and lemon juice until smooth. Adjust seasoning if needed.
- Spread 1/4 cup hummus onto the lower third of a tortilla.
- Layer zucchini and eggplant slices, top with bell pepper.
- Fold bottom of tortilla over veggies, fold in sides, and roll tightly, seam-side down.
- For a crispier wrap, grill in a pan with cooking spray, butter, or remaining oil.