This healthy recipe makes eating your veggies a pleasure. And the simplicity of this dish makes it perfect for a weeknight dinner.
Makes approximately 3 servings. Each serving is 1 wrap, 2 tablespoons of hummus, and 2 cups of grilled vegetable mixture.
Approximate nutritional information: Calories 306 * Carbs 35g * Fat 18g * Protein 15g * Fiber 14g
1 red pepper sliced
1 red onion sliced
1 bunch of asparagus ends cut off
1/2 cup – 1 cup of Newman’s Own Balsamic Vingerette Dressing
3 Flatout Bread Wraps
3 ounce of goat cheese (optional)
6 tablespoons Tribe roasted garlic hummus
Step 1: Marinade vegetables in dressing for 1/2 hour.
Turn indoor grill on to 350 degrees or outdoor grill on to medium high.
Step 2: Grill vegetables till desired consistency. Baste vegetables with marinade while they cook. After they are done place to the side. Reserve marinade.
Step 3: Lightly grill Flatout wraps.
Step 4: Take each wrap and spread 2 tablespoons of hummus on to the edges.
Step 5: Using the pastry brush baste the vegetables one more time with marinade before adding to the wraps. Discard rest of marinade. Add 2 cups of the vegetable mixture and goat cheese (if desired) then fold over pinching the edges close. The hummus acts as a binding agent and will hold the edges together.
Note: I was not going to add goat cheese to this recipe but my husband suggested it at the last minute. I personally love strong flavors so I thought it was delicious. However with the garlic hummus and balsamic adding the goat cheese might be a bit much for some.
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