Description
These veggie wraps with hummus, avocado sauce and pan-roasted vegetables are the best option for a quick meal. Prepare the filling ingredients in advance for convenience.
Ingredients
Scale
- 2 cups butternut squash, cut in slices (like wedges)
- 1 bell pepper, cut in large strips
- 2 jalapenos, roughly chopped
- 3 garlic cloves, minced
- a pinch of oregano
- salt and pepper
- 1 tbsp olive oil
- 1 1/2 cup cherry or ripe tomatoes, thinly chopped
- 1/2 cup sweet peppers, chopped
- 1 cup arugula, finely chopped
- handful parsley and mint, finely chopped
- 1/2 onion, chopped
- 1/2 cup kale, finely chopped and massaged (optional)
- lemon juice, salt, and olive or flax oil to taste
- 1 ripe avocado
- 1/2 lemon, juice of (or to taste)
- 2–3 tbsp dill, finely chopped
- 1–2 garlic cloves
- salt and pepper
- 2 pita breads (the flat ones) or tortillas
- hummus
- handful pitted chopped olives (Kalamata or green)
- roasted eggplant
Instructions
- Heat some olive oil in a large pan and add the butternut squash, pepper, jalapenos, oregano, salt, and pepper. Stir occasionally for 3-4 minutes.
- Add the minced garlic and stir for another 2-3 minutes.
- Combine the ingredients for the salad and mix with lemon juice, olive or flax oil, salt, and pepper to taste.
- Make the avocado dill sauce by mashing the avocado with chopped dill, minced garlic, lemon juice, salt, and pepper.
- Spread hummus on the bread, add roasted vegetables, salad, olives, and avocado sauce. Roll and enjoy!
Notes
- Meal prep the filling ingredients for quick assembly.
- Use any additional vegetables as desired.
- Adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Pan-roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Veggie Wraps, Vegan Wraps, Healthy Lunch