Grilled Veggie and Hummus Wraps

Photo: José Picayo

Make the most of summer's fresh vegetables and grilling by preparing Grilled Veggie and Hummus Wraps to take along on a picnic. Serve up these wraps with a side of potato or pasta salad.

Yield: Serves 4 (serving size: 1 wrap)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 356
  • Fat: 22.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 13.6g
  • Polyunsaturated fat: 4.4g
  • Protein: 16.8g
  • Carbohydrate: 35.4g
  • Fiber: 15.3g
  • Cholesterol: 13mg
  • Iron: 3.6mg
  • Sodium: 788mg
  • Calcium: 156mg

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
  • Avocado-Butter Lettuce Salad

Preparation

  1. 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. 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.
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