Monday, February 4, 2013

Grilled Balsamic Veggies and Hummus Wrap

The Baltimore Ravens won the Super Bowl last night. Holla!

And now here I sit wishing I had a great crab-based recipe to share with you in their honor. Unfortunately I have a number of options on that bucket list that have just not been accomplished. Here's my short term goal-- put a crab recipe on the schedule in the next few weeks, perfect it, and share it with you (probably won't happen this week because menu planning was this weekend). I'm counting on all of you to hold me to it!

Instead of Baltimore-inspired food, I'm sharing with you today a recipe to use of some of your leftover hummus from your Super Bowl party... if you have any left. If you don't, just make up another batch. Or purchase a tub from the grocery store. I don't know--- just make this happen. It is so quick and easy and perfect for lunch or dinner. If you aren't a big portobello mushroom fan, you could substitute some other vegetable like zucchini or eggplant.

You could skip the last step of shallow frying in the pan if you wanted to avoid extra oil or if you wanted it to be a cold sandwich, but I think the crunch of the browned wrap really makes it great. Plus your hummus is hot and creamy.

Grilled Balsamic Veggies and Hummus Wrap
Ingredients (for one wrap):
1 portobello mushroom, sliced
1/2 cup sliced peppers (mini sweet or bell work well)
1 slice red onion, cut in half and pulled apart
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
salt and pepper
2 tbsp hummus (homemade or storebought, flavor of choice)
10 inch tortilla or wrap (I used a 100 calorie whole wheat wrap)

Place the sliced mushrooms, peppers and onions in a bowl. Drizzle with vinegar and oil, season with salt and pepper and toss to coat completely. Marinate in fridge for 15-30 minutes.

Preheat George Foreman Grill or grill pan. Place the vegetables on the grill and cook for approximately 5-7 minutes until hot through.

Warm the wrap in the microwave for 30 seconds to make it pliable. Spread the hummus on the wrap. Top with the grilled vegetables. Fold in sides and roll up.

Heat 1/2 tbsp olive oil over medium high heat in a pan. Place the wrap seam side down in the hot pan. Cook for 2-3 minutes until browned. Flip and cook for another 2-3 minutes until browned.

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