I first enjoyed these delicious wraps when I was flying back from a little holiday and was due to be straight back into work the next day so I needed something quick to throw together for lunch. You can’t really go wrong with roasted veggies wrapped up with hummus, can you? I’ve shared a recipe for you to make your own hummus, but if you don’t fancy it you can also use shop brought, if you like!
#LunchBoxClub
Roasted veggie and hummus wrap
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Ingredients
- 3 large wholemeal wraps
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 courgette, sliced
- 1 aubergine, sliced
- 1 red onion, sliced
- Iceberg lettuce
- Olive oil
- 1 tsp smoked paprika
- FOR THE HUMMUS
- 1 can chickpeas, drained and rinsed
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 2 tbsp tahini
- Juice from 1⁄2 lemon
- 70ml olive oil
- Pinch of salt
Instructions
Preheat the oven to 180°C/350°F, and line two baking trays.
Scatter the sliced peppers, courgette and aubergine onto the tray. Season with paprika and oil, and roast in oven for 10 minutes.
After 10 minutes, add the sliced red onion to the trays, and place everything back in the oven for a further 10 minutes.
If you’re making your own hummus, you can do this now. Add the chickpeas, garlic cloves, smoked paprika, tahini, lemon juice, 70ml of olive oil, and salt to a food processor, and blend until thick and creamy. Add more olive oil should you want it extra creamy.
Remove the veggies from the oven when they’re soft and caramelised.
Assemble each wrap the night before you are eating it; start with the hummus, then add the lettuce, followed by the roasted veggies.
Serve with fruit/veg of your choice.
