Grilled Veggie and Hummus Wrap

Grilled Veggie and Hummus Wrap

Make the most of summer’s fresh vegetables with 20-minute veggie wraps.  You can add leftover Chicken, Fish, Beef or Pork to add some protein to round out the meal

Directions:

  1. Heat a large grill pan over medium-high heat (or set your oven to 400 degrees).
  2. Toss 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. (If Roasting, roast all the vegetables on a cookie sheet for 20 minutes or until slightly charred)
  3. Remove from pan; chop vegetables to fit wraps as needed.
  4. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
  5. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges.
  6. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese.
  7. Roll up wraps, and cut diagonally in half.