Try this delicious wrap by Chef Gail Patak of Farm Sanctuary for an easy way to get multiple servings of veggies, plant-based protein, and lots of flavor.

Prep Time: 30 minutes

Cook Time:

Makes: 4 wraps

Ingredients:
4 large flour tortillas (you can substitute gluten-free, but they are harder to wrap)
1 (10 oz) container of store-bought hummus, any flavor (roasted garlic recommended)
4 cups fresh spinach, slightly wilted
2 whole sweet red bell peppers*
2 whole portobellos
1 large eggplant, cut into ½-inch round slices with skin on
1 large zucchini, ends removed, cut into ½-inch round slices
1 large yellow squash, ends removed, cut into ½-inch round slices
Salt and ground black pepper, to taste

Instructions:
Preheat oven to 325 degrees.

For eggplant: Lay cut slices on a plate or baking sheet lined with parchment. Sprinkle all slices with sea salt and set aside 30 minutes to eliminate bitterness. Rinse before roasting.

For portobellos (optional step): Clean the inside of the cap by removing the gills (black parts) with the back of a spoon.

For roasted vegetables: Place prepared eggplant, portobellos (place them with the outside cap facing down), zucchini, squash, and whole bell peppers on a baking sheet topped with a small amount of olive oil, salt, and ground black pepper. You can add your favorite seasoning, such as an Italian blend. Roast for about 20-25 minutes. Remove from oven and cool. Once the red peppers have cooled, you can remove the outer skins, which should quickly come off, then remove the seeds. Slice into ½ inch strips.

To wilt spinach: Warm non-stick pan with ½ tsp of olive oil over medium heat. Remove from heat and let spinach sit in the hot pan for 1-2 minutes, or until spinach softens but doesn’t cook.

To Assemble Wraps:
Lay flat your four tortillas and generously spread hummus through the middle of each one, ending about 1 inch from their sides. Divide the wilted spinach into 4 servings and add directly to the hummus.  Layer the prepared roasted veggies over the spinach, then top with salt, pepper, or other desired seasonings. To roll each tortilla, fold the sides into the center, then roll tightly from the bottom into a burrito shape. 

Finishing the Wraps:
Heat a dry, non-stick skillet over medium heat. Place prepared wraps, seam facing down, in the pan and let sit for about 30 seconds, or until slightly brown and sealed.

Share and enjoy!

Thank you for cooking with compassion and choosing a plant-based meal. For more healthy recipes, please click here.