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
Calories
290
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Carbohydrates
32
g
11
%
Fibre
11
g
46
%
Sugars
6
g
7
%
Protein
12
g
24
%
Sodium
470
mg
20
%
Vitamin A
500
IU
10
%
Vitamin C
24.8
mg
30
%
Calcium
80
mg
8
%
Iron
3.6
mg
20
%
*5% or less is a little, 15% or more is a lot
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.
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.
