Grilled Veggie Wrap


  • whole wheat wraps or pita pocket
  • red bell pepper
  • orange bell pepper
  • asparagus spears (tough ends removed)
  • portobello mushrooms, sliced
  • 1 tbsp hummus per wrap
  • olive oil
  • salt + pepper


  • Preheat 2 tsp olive oil in a large skillet over medium-high heat. Meanwhile, prep the veggies: Cut off the tough ends of the asparagus (usually 1-2 inches), dice the peppers into chunks, slice the mushrooms if they aren’t pre-sliced.
  • Arrange the veggies on the skillet and cook for 3-5 per side, or until golden but still left with a crunch. (If you like your veggies extra grilled, leave them on longer.) Season with salt + pepper. Meanwhile, spread 1 tbsp hummus on each wrap.
  • Remove the veggies from the skillet and arrange over the hummus, and fold into a wrap. Serve immediately, or wrap in foil and enjoy it cold for lunch the next day. (I also added fresh spinach and reduced-fat feta cheese crumbles.)

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