Recipe: Roasted Veggies & Hummus Wraps

Flour tortillas or your favorite wraps.

Hummus:

1 can chickpeas, drained and rinsed
1 large garlic clove
2 tablespoons Greek natural yogurt
Juice of one lemon
Salt and pepper to taste (optional)

Place chickpeas, garlic, yogurt, and lemon juice in a blender, mix on high speed until smooth. Season with salt and pepper to taste.

Roasted Veggies:

1 Eggplant, sliced
2 zucchinis, cut into matchstick strips
1-2 large portabella mushroom caps, rinsed, dried, and sliced
1 yellow pepper, cored, seeded and sliced
1 red onion, peeled and sliced
1 tablespoon extra virgin olive oil

Place the vegetables on a non stick cookie sheet, and drizzle with the olive oil. Bake in a preheated oven at 350F for approximately 45 minutes or until tender and roasted.

Warm the tortillas or wraps according to package directions, then spread with hummus, and fill with veggies, wrap and serve.