Rating: 5 stars
37 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Robin Bashinsky
Recipe by Cooking Light April 2012

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Read the full recipe after the video.

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

356 calories; fat 22.7g; saturated fat 3.1g; mono fat 13.6g; poly fat 4.4g; protein 16.8g; carbohydrates 35.4g; fiber 15.3g; cholesterol 13mg; iron 3.6mg; sodium 788mg; calcium 156mg.
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