Grilled Veggie Wrap
You'll want to brown-bag it every single day once you try this grilled veggie wrap. With the bright colors and sweet crunch of the veggies, you'll be reminded of how healthy and how freakin' tasty this wrap is with every single bite. And, it's ready in 10 minutes!
You'll Need:
whole wheat wraps*
red bell pepper*
orange bell pepper*
asparagus spears (tough ends removed)*
portobello mushrooms, sliced*
1 tbsp hummus per wrap
olive oil
salt + pepper
*quantity depends on how many wraps you are making and how stuffed you want them to be. They're veggies and they are full of vitamins -- I encourage you to go nuts! (Now that I think about it, chopped walnuts would be great in here too!)
Here's How:
1. Preheat 2 tsp olive oil in a large skillet over medium-high heat. Meanwhile, prep the veggies: Cut off the tough ends of the asparagus (usually 1-2 inches), dice the peppers into chunks, slice the mushrooms if they aren't pre-sliced.
2. Arrange the veggies on the skillet and cook for 3-5 per side, or until golden but still left with a crunch. (If you like your veggies extra grilled, leave them on longer.) Season with salt + pepper. Meanwhile, spread 1 tbsp hummus on each wrap.
3. Remove the veggies from the skillet and arrange over the hummus, and fold into a wrap. Serve immediately, or wrap in foil and enjoy it cold for lunch the next day. (I also added fresh spinach and reduced-fat feta cheese crumbles.)
whole wheat wraps*
red bell pepper*
orange bell pepper*
asparagus spears (tough ends removed)*
portobello mushrooms, sliced*
1 tbsp hummus per wrap
olive oil
salt + pepper
*quantity depends on how many wraps you are making and how stuffed you want them to be. They're veggies and they are full of vitamins -- I encourage you to go nuts! (Now that I think about it, chopped walnuts would be great in here too!)
Here's How:
1. Preheat 2 tsp olive oil in a large skillet over medium-high heat. Meanwhile, prep the veggies: Cut off the tough ends of the asparagus (usually 1-2 inches), dice the peppers into chunks, slice the mushrooms if they aren't pre-sliced.
2. Arrange the veggies on the skillet and cook for 3-5 per side, or until golden but still left with a crunch. (If you like your veggies extra grilled, leave them on longer.) Season with salt + pepper. Meanwhile, spread 1 tbsp hummus on each wrap.
3. Remove the veggies from the skillet and arrange over the hummus, and fold into a wrap. Serve immediately, or wrap in foil and enjoy it cold for lunch the next day. (I also added fresh spinach and reduced-fat feta cheese crumbles.)
