Hummus and Grilled Vegetable Wrap

These delicious hummus and grilled vegetable wraps are a great idea for lunch. They take 15 minutes preparation time , 8 minutes cooking time, serve 4, and are very easy to make.


2 medium courgettes, cut lengthwise into 1/2-cm disks
2 tsp olive oil
Salt and freshly ground black pepper
4 wholemeal wraps (about 23cm diameter)
250g hummus
25g toasted pine nuts
55g baby spinach leaves
1 medium red pepper, seeded and thinly sliced
50g red onion, peeled, halved and thinly sliced
25g fresh mint leaves, thinly sliced

1) Preheat the barbecue, griddle pan or griddle on medium heat. Brush both sides of the courgette slices with the oil and sprinkle with salt and pepper. Cook until tender and slightly browned, about 4 minutes per side.

2) Lay the bread wraps on a surface and spread four tablespoons of the hummus over each one. Sprinkle each one with one tablespoon of pine nuts. Lay three slices of courgette, a quarter of the spinach, two pieces of red pepper and a few slices of onion on top of each one.

3) Sprinkle each one with one tablespoon of the mint, roll them up and cut in half diagonally; serve.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

If you want to try incorporate a more tangy and nutty flavor, try mixing hummus with some tahini.
Inspiration for this recipe was taken from the food network:
4 servings
Prep Time
15 minutes
Cook Time
8 minutes

Molly Walsh

Molly Walsh

Writer and expert

Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.

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