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Grilled Veggie and Hummus Wraps

Grilled Veggie and Hummus Wraps
Photo: José Picayo
Hands-on time 20 mins
Total time 20 mins

Serves 4 (serving size: 1 wrap)

Make the most of summer's fresh vegetables tonight with 20-minute, 5-star veggie wraps.


  • 4 (1/2-inch-thick) slices red onion
  • 1 red bell pepper, seeded and quartered
  • 1 (12-ounce) eggplant, cut into 1/2-inch-thick slices
  • 2 tablespoons olive oil, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/8 teaspoon kosher salt
  • 1 (8-ounce) container plain hummus
  • 4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
  • 1/2 cup crumbled feta cheese
  • Avocado-Butter Lettuce Salad

Nutrition Information

  • calories 356
  • fat 22.7 g
  • satfat 3.1 g
  • monofat 13.6 g
  • polyfat 4.4 g
  • protein 16.8 g
  • carbohydrate 35.4 g
  • fiber 15.3 g
  • cholesterol 13 mg
  • iron 3.6 mg
  • sodium 788 mg
  • calcium 156 mg

How to Make It

  1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.

  2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.