There’s something about wraps that satisfy cravings. Once you grill them though, it brings it to whole other level! When you add grilled veggies to it, it completes the whole flavor profile.
I start by baking the peppers and the garlic. I bake them in the oven so that they don’t burn, but you could do it on a grill if you wanted.
Once the peppers and garlic are done, it’s time to make the hummus. I make my own hummus, but you could add the ingredients to store bought hummus if wanted. This is good for dipping vegetables in as well as this wrap.
Grilling the zucchini is next. You could use raw zucchini, but grilling it makes it that much better in this wrap. I use an indoor grill for mine as I find that it is easier to control how fast the zucchini cook.
Now it’s time to assemble the wrap. Spread a generous amount of hummus on the tortilla and top with quinoa and veggies. Make sure that you wrap it tightly and brush it with a very light coating of oil on each side and grill for 3 minutes. Enjoy immediately!
Grilled Veggie Quinoa Wrap
A delightful and filling meal
- 2 Gluten Free Tortillas
- 1/2 Cup Cooked Quinoa
- 1 Small Zucchini
- Pea Shoots
- 2 Red Bell Peppers
- 2 Tblsp Extra Virgin Olive Oil
- 1/2 Cup Hummus homemade or store bought
- 1 Grilled Red Bell Pepper use one that you grilled for the wrap
- 1 Bulb Roasted Garlic
Preheat oven to 375
Cut the peppers and brush them with oil. Cut off the top of the bulb of garlic & pour 1 Tblsp of oil on it; wrap it in tinfoil. Bake the peppers for 20 minutes. Bake the garlic for 50 minutes
During the last 10 minutes of it cooking, grill the zucchini for 5 minutes or until it has grill marks on it.
To make the hummus, puree the roasted garlic and one of the grilled pepper in with the hummus.
Spread hummus on the wrap and top with quinoa, zucchini, half of the other grilled pepper, pea shoots and sprouts; wrap tightly.
Lightly brush with oil and grill on an indoor grill for 3 minutes.