Recipes Grilled Veggie & Hummus Wrap (Vegetarian, Entree)

Number of Servings
4
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
    • 1/2 cup crumbled feta cheese
    • Lettuce and avocado, if desired
Instructions

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. 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 lettuce and avocado, if desired. 

Nutrition Information

306 Calories, 22.5g Fat 16.5g Protein, 35g Carbohydrate, 15g Fiber, 13g Cholesterol, 3.5mg Iron, 788mg Sodium