Easter lunch for me and my sister consisted of a roasted wrap. I still had some remaining veggies I wanted to use up, before they really hit the fan. So I chopped them up in uniform pieces, mixed about 2 tables spoons of olive oil, sea salt, freshly ground black pepper, and cayenne to taste. Roasted them up, got my tortilla ready, laid down some hummus, a handful of arugula, fresh chopped cucumbers, and then spooned on some of the roasted goodness. I scarfed it down and washed it down with some Zico. After such an energizing meal, I started my plan for spring cleaning. If I ever completed it, you will never know. Hope you enjoy this as much as I did.
Roasted Veggie Wrap [serves 4-6]
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 half a can of corn kernels
- 2TBS olive oil
- 2 tsp cayenne pepper
- 2 tsp each of salt & pepper, or to taste
- 1 cucumber, chopped
- arugula, as desired
- about 2 TBS hummus for each wrap
- Preheat oven to 400 degrees
- Chop the zucchini, bell peppers, and onions, toss in a bowl with the olive oil.
- Season with cayenne, salt & pepper. Mix thoroughly.
- Transfer mixture to an oven proof vessel, and roast for about 20-25minutes
- While it’s baking, prep your wrap. Heat/Steam the tortilla for about 10-20secs. I placed a clean, moist towel over the tortilla, and heated in the microwave for about 20secs.
- Spread the hummus on the tortilla, put down a handful of arugula, and sprinkle on some chopped cucumbers.
- When the roasted veggies is ready, place that on top of your tortilla.
- Wrap and roll, you’re ready to go. (Yes, I know how corny that sounds).