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Grilled Veggie Hummus Wraps

Meal prep that doesn't taste like punishment. The grilled veggies hold up way better than raw lettuce that gets soggy by day two.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 15 minutes
Total Time: 45 minutes

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.