Grilled Veggie and Hummus Wraps

Photo: José Picayo
Make the most of summer's fresh vegetables and your grill tonight with 20-minute, 5-star veggie wraps.

Yield:

Serves 4 (serving size: 1 wrap)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Robin Bashinsky,

April 2012