We love hummus in this house. I’m fairly certain if I gave my son hummus for breakfast he would be the happiest person in the world. We eat a lot of it because it’s healthy, quick and so versatile.
Lately I’ve grown weary of the standard hummus, cracker and cut vegetable lunch my son favors. I wanted something different, a little more grown up and this wrap was the result. It’s a grown up lunch and takes about 10 minutes from start to finish. It’s fantastic.
If you’re in the market for a different lunch give this a try, you won’t be disappointed!
Grilled Hummus Wrap:
Ingredients:
- One 10″ whole wheat tortilla
- Hummus (I use light hummus but anything would work)
- Sundried tomatoes. These can be packed in oil or not according to your preference.
- 1/2 of a roasted red pepper
- a handful of baby romaine lettuce
- 6 small olives cut in half. I like the olives stuffed with jalapenos but again according to your preference here.
- 6 slices of english cucumber
Instructions:
- Lay your tortilla flat and cover the about 2/3 of it with hummus. Definitely hit the middle 1/3 and then move outwards until a fair amount is covered.
- Lay the english cucumbers on top of the hummus in a strip from the top in a row of 4 with 2 on top of that row.
- Lay the red pepper on top of the cucumbers.
- Sprinkle with sundried tomatoes and olive halves.
- Spread the romaine evenly on top of the wrap
- Fold up the bottom half and then fold each side in on top of each other. To aid in making sure my wrap stays together I always add a little hummus to the side that will be on top to make it a little sticky.
- Place in your panini press and grill until golden brown and warmed through.
- Enjoy!
Extra Information:
- If you make this on the stove in a grill pan or frying pan you’ll have to grill it upside down to make sure the wrap seals before flipping it. Because of this I would warn you not to overstuff the wrap as it can be disastrous {speaking from experience!}.
- You could mix things up with other things you like. When I don’t have roasted red peppers on hand, pepper strips work well. I also enjoy adding basil and other seasonings from time to time. The possibilities are endless!
