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Grilled Veggie and Hummus Wraps
This recipe is appropriate for an anti-inflammatory diet as it includes grilled vegetables and whole-grain flatbread. It also contains healthy fats from avocado and olive oil.
Adapted from MyRecipes, by Robin Bashinsky
Ingredients
- 1 (12-ounce) eggplant, cut into 1/2-inch-thick slices
- 4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
- 1 red bell pepper, seeded and quartered
- 1 (8-ounce) container plain hummus
- Avocado-Butter Lettuce Salad
- ½ cup crumbled feta cheese
- 4 (1/2-inch-thick) slices red onion
- ¼ cup chopped fresh flat-leaf parsley
- ⅛ teaspoon kosher salt
- 2 tablespoons olive oil, divided
Method
- Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.3 min timer
- Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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