
2 Serving
Lunch
Roasted Veggie Hummus Wraps
with Tapenade
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
530
FAT
28g
CARBOHYDRATES
66g
PROTEIN
11g
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INGREDIENTS
- 6 oz broccoli florets
- 1 zucchini, cut into ½-inch circles
- 1 tsp smoked paprika
- 4 oz grape tomatoes
- 2 gluten-free tortillas
- 1/2 cup hummus
- 1/4 cup olive tapenade
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Foil-lined baking sheet
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
530
FAT
28g
CARBOHYDRATES
66g
PROTEIN
11g
Get Recipes Delivered
INSTRUCTIONS
1
Broil the veggies
Position oven rack at the top and set oven to broil on high. Add broccoli, zucchini, paprika, 1 tbsp olive oil, and a pinch of salt and pepper to a foil-lined baking sheet and toss. Broil for 7 minutes. Add tomatoes and continue to broil until veggies are tender, an additional 3 to 5 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.
2
Build the wraps and serve
Place tortillas directly on the top rack of the oven until just heated through, 30 seconds to 1 minute. Transfer to serving plates. Spread hummus and divide the paprika roasted veggies between wraps. Top with tapenade. Roll the wraps, tucking in the sides as you go. Cut the wraps on a bias.
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