Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 1 wrap

Ingredients

  • 1 tsp Canola Oil
  • 1/4 Bell Pepper cut into matchsticks
  • 1/4 Yellow Zucchini cut into matchsticks
  • 1/4 Green Zucchini cut into matchsticks
  • 1/4 Bosc Pear cut into matchsticks
  • 1 Wrap or Tortilla plain, whole wheat or spinach
  • 1/3 cup Red Pepper Hummus store bought or see recipe below
  • 1 tsp Pumpkin Seeds
  • handful fresh Baby Spinach
  • handful fresh Pea Sprouts

Instructions

  • In a small bowl, toss bell pepper, zucchini and pear with oil to coat. Place in a grilling pan over medium-high heat and cook 1-2 minutes per side.
  • To Assemble Wraps: Spread hummus on 1/3 of the tortilla. Sprinkle pumpkin seeds over hummus. Layer with slices of grilled veggies and pear, spinach leaves and sprouts. Fold wrap tightly, rolling firmly. Cut in half to serve.
Nutrition Facts
Grilled Fall Veggie Wrap with Red Pepper Hummus
Amount per Serving
Calories
290
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Sodium
 
470
mg
20
%
Carbohydrates
 
32
g
11
%
Fiber
 
11
g
46
%
Sugar
 
6
g
7
%
Protein
 
12
g
24
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
80
mg
8
%
Iron
 
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Homemade Red Pepper Hummus
1 garlic clove, minced
1 -15 oz. (425 g) can of chick peas, drained
1/3 cup tahini
¼ cup lemon juice
½ cup roasted red peppers
½ tsp cumin
pinch of cayenne pepper
½ tsp salt
In a food processor, combine all ingredients and process until smooth. Transfer to a small bowl, cover and chill in refrigerator until ready to serve.
 
Recipe developed by Eat In Eat Out Magazine.

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