Home > Sandwiches > Roasted Vegetable and Hummus Wrap

Roasted Vegetable and Hummus Wrap

Roasted Vegetable and Hummus Wrap

Roasted Vegetable and Hummus Wrap

I pack my lunch every day (sans the occasional planned lunch outing) like a second-grader. Ok, I don’t include pudding snacks or goldfish crackers with my lunch, but you get the point.

But before you say to yourself “Man, ain’t nobody got time for that“, consider the benefits

The number one benefit, as you might suspect is cost.  Buying lunch every day would cost anywhere between $6 and $10 depending on what I get.  That’s a savings of roughly $1400 per year.  I’m going to Vegas in a few weeks and 2 round trip non-stop flights, a 4-Star hotel for 5 nights and a rental car cost me $1300.  Puts it in to perspective doesn’t it.

The next benefit is choice.  By packing my own lunch I know exactly what I’m getting and can really pay attention to what I eat.  I control it and I’m not tempted by the bad choices our cafeteria has to offer. A little planning ensures I have fruits, lean proteins, and a low-calorie yogurt to satisfy my sweet tooth.

Finally, packing is a time saver. Yes, it takes a few minutes to plan the night before (or morning of) work, but by having my lunch packed I don’t have to worry about heading to the cafeteria, which often has lines longer than Disney’s Space Mountain.  If I leave the building that’s often 30 minutes or more.  I’d rather use that time to relax, unwind a bit, get caught up on the days events, or unfortunately at times, use that time to stay ahead of the work I get paid to do.

The downside of packing every day is often getting trapped in to repetitive eating, which leads to boredom, which then turns in to bad choices, which turn in to weight gain.  However, packing your lunch doesn’t always have to be turkey sandwich on whole wheat.

That brings me to this wrap.

My co-worker and avid foodie Jon gave me this recipe.  It’s packed full of flavor, is extremely tasty, and very filling.  If you have this for lunch, you won’t need much else despite the low calories in this wrap.

It takes a bit of prep work to get them made, but if you do all the prep on Sunday, you have a weeks worth of wraps.  Well worth it if you ask me.  Enjoy!


For the Hummus:

  • 1 head of garlic
  • 1 can of chick peas, drained and rinsed well
  • Olive Oil
  • Sea Salt (or any course salt)
  • Salt and Pepper (to taste)
  • 1 lemon, halved (optional)
  1. Preheat oven to 400 degrees.
  2. Cut the top off of the garlic.
  3. Place garlic on aluminum foil and drizzle olive and salt.
  4. Wrap garlic in the foil, place on sheet pan, and roast for 45 minute.
  5. Set aside to cool.
  6. Add the chickpeas and the roasted garlic cloves (you should be able to squeeze each clove out of the ‘paper’) to a food processor.
  7. Begin to mix, slowing adding olive oil until hummus is at desired consistency.
  8. Add salt, pepper, and if you wish a squeeze of lemon.  Pulse to combine.
  9. Set aside.

For the Wraps (substitute any vegetables you like)

  • 4-5 carrots, peeled
  • 1 large or 2 small onions
  • 3-4 celery sticks
  • 1 cup mushrooms
  • 1 head of cauliflower, halved
  • 1 head of broccoli, halved
  • 1 large zucchini or yellow squash (or both)
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • Pinch of red pepper flakes
  • Pinch of cumin
  • Pinch of Salt
  • Pinch of Black Pepper
  • 6-8 large tortillas (or any wrap you wish – there are a variety on the market)
  1. Preheat oven to 400.
  2. Mix all of the spices in a small bowl, set aside.
  3. Cut all vegetables approximately (the same size for even cooking).
  4. Add all vegetable to a large bowl and toss with olive oil and salt and pepper.
  5. Lightly coat 2 large sheet pans with olive oil (to prevent sticking).
  6. Distribute the vegetables evenly to both sheet pans.
  7. Season the vegetables with the spice mixture (you may not use it all of the spice mixture).
  8. Roast the vegetables for approximately 40 minutes, turning half way through.
  9. Remove from oven and set aside to cool.

To assemble the wraps:

  1. Spread a thin layer of hummus on the tortilla.
  2. Add a few heaping spoonfuls of vegetables in the center of the tortilla.
  3. Roll burrito style.
  4. Grill 1-2 minutes on a panini press, grill pan, or similar to add texture to the tortilla. (optional).
  5. Repeat until you’ve used all of the vegetables.

**You can make all of these ahead of time, wrap in parchment, plastic wrap, or foil and store in the refrigerator .  I prefer to make them each day**

  1. Kristin
    March 28, 2013 at 11:22 am

    Sounds yummy!I will have to try this.

  2. Jen
    April 29, 2018 at 10:17 am

    Yum. I often have leftover roasted or sauteed veggies, so that can be leftover ready in fridge. And if I don’t have hummus already made or from store bought, I can make a quickie, no processor, smashed white bean spread with a can of white, or whatever beans, although garbanzos are a bit too firm for this, throw in olive oil, a squirt of lemon, any spices or spicy sauce you like (like harissa or sriracha) or some roasted garlic cloves and maybe olives from the deli olive bar, smash it up some wirh a fork or a better tool if you have it, like a potato masher, and fast yum, easier cleanup.

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