These wraps appear regularly on our warm-weather menus. They are much heartier tasting than you might expect. My favourite vegetable combination is included in the recipe, but you can use any seasonal veggies you have on hand. A hearty tossed salad rounds out this meal very nicely!
Time: 30 minutes
1 1/2 cups cooked chickpeas ( or a19 oz can chickpeas, rinsed and drained)
2 cloves garlic, rough chopped
1/4 cup peanut butter
1 tsp cumin
1/4 tsp salt
juice of 1 lemon
1/4 cup fresh parsley, minced (optional)
2-4 tbsp olive oil
1 medium sized zucchini, sliced
1 red pepper, sliced into thin strips
1 onion, sliced
1 tbsp olive oil
salt and pepper
Four 10" flour tortillas (we like whole wheat)
1. In food processor, combine chickpeas, garlic, peanut butter, cumin, lemon juice and parsley. Process until mixture is semi-smooth. With food processor running, slowly drizzle in olive oil until hummus is desired consistency.
2. In medium frying pan, saute vegetables in olive oil until tender. Season with salt and pepper to taste.
3. While vegetables are cooking, warm flour tortillas in oven or microwave.
For each wrap, spread 1/3 - 1/2 cup hummus on flour tortilla, then top with sauteed vegetables. Fold in ends and roll together tightly. Slice in half and serve.
I shared this recipe at Tasty Tuesday.
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