A satisfying, plant-based lunch packed with roasted vegetables, creamy hummus, and whole grains for lasting energy.
Ingredients:
- 1 large whole-grain or sprouted wrap (gluten-free if needed)…or tortilla shells as tacos. For a refreshing option, use lettuce for wraps.(shown here)
- 1/4 cup hummus (classic, roasted red pepper, or your favorite variety)
- 1/2 zucchini, sliced into thin strips…feel free to substitute with any veggies that you prefer or have on hand.
- 1/2 red bell pepper, sliced
- 1/2 cup mushrooms, sliced
- 1/4 red onion, sliced
- 1/2 teaspoon olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh spinach or mixed greens
- 1 tablespoon pumpkin seeds or sunflower seeds (optional, for crunch)
- 1 teaspoon balsamic glaze or lemon juice (optional, for extra flavor)
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss zucchini, bell pepper, mushrooms, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread vegetables on the baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.
- Warm the whole-grain wrap slightly to make it more pliable.
- Spread a generous layer of hummus over the entire wrap.
- Layer the roasted vegetables, fresh spinach/mixed greens, and pumpkin or sunflower seeds on top.
- Drizzle with balsamic glaze or fresh lemon juice for an added flavor boost.
- Roll the wrap tightly, tucking in the sides as you go.
- Slice in half and serve immediately, or wrap in foil for an easy on-the-go meal!
This Hummus & Roasted Veggie Wrap is a fiber-rich, protein-packed, and antioxidant-loaded meal that’s perfect for a healthy lunch.
