For the Veggies & Wraps
- 1 small eggplant, sliced
- 3 tbsp canola oil, divided
- Sea salt and pepper
- 1 orange bell pepper, chopped into large chunks
- 2 zucchini, sliced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 3 large tortillas
For the Hummus
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/3 cup tahini
- 1/4 tsp table salt, plus more to taste
- 1/3 cup water, plus more if needed
- Juice of 1 lemon
Season the Veggies
Toss eggplant with 1 tablespoon oil and a pinch of salt. Set on a plate.
Do the same with bell peppers and zucchini together, using another tablespoon oil.
Mix oregano, paprika, salt, and pepper in a small bowl. Sprinkle over all vegetables.
Grill the Veggies
Heat a cast-iron skillet or grill pan over medium-high ~3-4 minutes until properly hot.
Cook eggplant ~3-5 minutes per side until really soft.
Zucchini needs ~2-3 minutes per side for good color. Bell peppers take ~3-4 minutes per side.
Blot with paper towels if they look greasy. Cool completely before assembling – hot veggies make soggy wraps.
Make Quick Hummus
Blend chickpeas, tahini, salt, water, and lemon juice until completely smooth.
Taste and add salt. Too thick? Add water by the tablespoon until spreadable.
Assemble
Spread 4 tablespoons hummus on the lower third of each tortilla.
Layer 3 slices each of zucchini and eggplant, add bell pepper chunks.
Fold bottom edge over filling, tuck sides, roll tight. Keep seam down.
Optional Crispy Finish
Heat a pan with spray, butter, or that last tablespoon oil.
Grill wraps until golden on all sides. Best done right before eating.
Store with seam side down so they don’t unroll. The eggplant needs to be really cooked through or it’ll taste weird. Tahini varies in thickness – adjust water accordingly.
Grilled Veggie Hummus Wraps
Ingredients
For the Veggies & Wraps
- 1 small eggplant sliced
- 3 tbsp canola oil divided
- Sea salt and pepper
- 1 orange bell pepper chopped into large chunks
- 2 zucchini sliced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 3 large tortillas
For the Hummus
- 1 15-ounce can chickpeas, rinsed and drained
- 1/3 cup tahini
- 1/4 tsp table salt plus more to taste
- 1/3 cup water plus more if needed
- Juice of 1 lemon
Instructions
- Toss eggplant with 1 tbsp oil and salt; repeat with peppers and zucchini using 1 tbsp oil.
- Mix oregano, paprika, salt and pepper; season all vegetables.
- Heat cast-iron skillet over medium-high heat until hot.
- Cook eggplant 3-5 min per side until soft.
- Cook zucchini 2-3 min per side and peppers 3-4 min per side until charred.
- Blot vegetables and cool completely.
- Blend chickpeas, tahini, salt, water, and lemon juice until smooth, adding water if needed.
- Spread 4 tbsp hummus on lower third of each tortilla.
- Layer with 3 slices each zucchini and eggplant plus peppers.
- Fold bottom over filling, tuck sides, roll tightly.
- Heat remaining oil in pan and grill wraps until golden on all sides.
- Serve seam-side down.
