Tonight I made Ellie Krieger’s Hummus and Grilled Veggie Wrap. This isn’t typically something I would make but it is right up Jim’s (and my bf Jen’s) alley. During week five (when I found out the good news) and the few weeks following I craved spinach. It’s one of those veggies that I like, but I only eat if it accompanies something else. When I was putting together this week’s recipes I decided to give this one a whirl and I am so happy that I did because it was amazing! The recipe calls for a whole wheat wrap, which I misread and purchased pita’s; when I make this again I will purchase wraps. I also whisked together a quick lemon-herb dressing to toss the spinach in, messy but so worth it!
The recipe:
- 2 medium zucchini, cut lengthwise into 1/4-inch slices
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- 1 cup store-bought hummus
- 4 pieces whole-wheat wrap bread (about 9 inches in diameter)
- 1/4 cup pine nuts, toasted
- 2 Jarred roasted red bell peppers, cut in half
- 2 ounces baby spinach leaves (2 cups lightly packed)
- 1/2 cup red onion thinly sliced into half moons
- 1/4 cup fresh mint leaves
- Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
- Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
Per Serving: Calories 320; Total Fat 15g
Lemon-Herb Dressing
- In a small bowl mix together the juice of one lemon, one teaspoon of oregano, a pinch of salt and pepper and slowly drizzle in one tablespoon of Olive oil.
- Toss spinach with dressing.
Baby ‘A’ gives this two thumbs up!
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