Grilled Vegetable Wrap Recipe with Hummus
This easy vegan Grilled Vegetable Wrap Sandwich is made even better with a smear of hummus and a sprinkle of fresh basil. It's perfect for Meatless Monday! 232 calories and 4 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 231.6kcal
Ingredients
- 1 12 ounce eggplant
- 1 large zucchini
- 1 red bell pepper
- 2 tablespoons + 2 teaspoons olive oil
- ½ teaspoona salt
- ½ teaspoon ground pepper
- ¾ teaspoon ground dried rosemary
- ¼ cup hummus
- 4 whole wheat tortillas
- 6 large basil leaves thinly sliced
Instructions
- Preheat the grill to medium heat.
- Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
- Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
- Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini and red bell pepper.
- Transfer the vegetables to a cutting board and cut them into strips.
- Spread 1 tablespoon on each whole wheat tortilla and divide the grilled vegetables and basil leaves between the 4 wrap sandwiches.
- Fold up the bottom of the tortilla and fold in the sides. Serve.
Notes
Weight Watchers Points: 4 (Freestyle SmartPoints)
Nutrition
Serving: 1Wrap | Calories: 231.6kcal | Carbohydrates: 25.4g | Protein: 5.7g | Fat: 14.3g | Saturated Fat: 2.8g | Sodium: 557mg | Fiber: 14.6g | Sugar: 5.6g
