Ingredients
4 whole wheat flatbreads
2 red bell peppers, sliced
1 zucchini, sliced
1 red onion, sliced
1 eggplant, cubed
1 cup cherry tomatoes
1 cup chickpeas
2 tbsp olive oil
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
Salt and pepper to taste
8 oz store-bought or homemade hummus
1 tbsp lemon juice
1 tbsp tahini
Parsley leaves for garnish
Instructions
Preheat oven to 400°F (200°C). Toss veggies with olive oil, garlic, spices, salt, and pepper.
Roast for 20-25 minutes until tender and caramelized.
Warm flatbreads. Spread 2 tbsp hummus on each wrap.
Layer roasted veggies, cherry tomatoes, and chickpeas.
Drizzle with lemon-tahini mixture (1 tbsp lemon juice + 1 tbsp tahini) and parsley.
Fold wraps tightly and serve.
Notes
Roast veggies in batches for even browning
Use gluten-free wraps for dietary restrictions
Store assembled wraps in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg