The Grilled Zucchini Hummus Wrap is my go-to “all my vegetables are about expire” recipe. My favorite part about this recipe is its versatility! It can be eaten cold or warm, and it can be mixed and matched with whatever vegetables you have in your house. Don’t have spinach? Switch it out with kale! Want to make this recipe gluten-free? Swap out regular tortillas for gluten-free ones! Make it vegan by using no cheese or a non-dairy alternative.
Makes 5 servings
Ingredients:
- 2 Zucchinis, ends removed and sliced long-ways and thin
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Handful of cherry tomatoes
- 1 red bell pepper, sliced
- 1 red onion, diced
- A couple of handfuls of spinach
- Shredded cheese of your choice
- 4 large tortillas
- 8 tablespoons of your favorite hummus (I used red pepper hummus)
Instructions:
- Chop all vegetables and set aside
- Toss Zucchini in olive oil, salt, and pepper.
- Add sliced zucchini to pan. Let cook for 3 minutes, flip, and cook for two more minutes. Remove and set aside.
- Optional: add the other vegetables to the pan and sauté them for 3 minutes. Remove and set aside
- Add tortilla to the pan and let them get crispy, approximately 3 minutes per tortilla.
- Store veggies in food storage containers.
- When ready to eat, assemble wraps. Heat 1/5 of the zucchini and sautéed vegetables in the microwave for about a minute before adding to the wrap. Add about 1.5 tablespoons of hummus, the zucchini slices and sautéed (or raw) vegetables, and shredded cheese.
