Grilled Veggie and Hummus Wrap

By devogirl

Make the most of summer's fresh vegetables and grilling by preparing Grilled Veggie and Hummus Wraps to take along on a picnic. Serve up these wraps with a side of potato or pasta salad.

Nutritional Information
Amount per wrap
Calories: 356
Fat: 22.7g
Saturated fat: 3.1g
Monounsaturated fat: 13.6g
Polyunsaturated fat: 4.4g
Protein: 16.8g
Carbohydrate: 35.4g
Fiber: 15.3g
Cholesterol: 13mg
Iron: 3.6mg
Sodium: 788mg
Calcium: 156mg

Ingredients

• 4 (1/2-inch-thick) slices red onion
• 1 red bell pepper, seeded and quartered
• 1 (12-ounce) eggplant, cut into 1/2-inch-thick slices
• 2 tablespoons olive oil, divided
• 1/4 cup chopped fresh flat-leaf parsley
• 1/8 teaspoon kosher salt
• 1 (8-ounce) container plain hummus
• 4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
• 1/2 cup crumbled feta cheese

Preparation

Step 1

1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.