Wrappers Delight

I think I had my first wrap at the age of 25, in New York, at Taco Bell. I loved it!!! All those Burritos and Fajitas.... I could have stuffed myself with these wraps at any time of the day.

Now here is my quick lunch wrap recipe. Mine are different from those fast food NY wraps because they are not mayonnaise-laden. Instead the filling is spiced up with chick pea based hummus spread, plain yogurt for some freshness and feta cheese.
At this time of the year, we almost always have a box of oven-roasted vegetables in the fridge. If you don't, no worries: here is another vegetarian filling for the wrap. Either way, these wraps are just perfect for a quick lunch.



4 whole wheat flour wraps
8 tablespoons of hummus (alternatively: try cooked red lentils blended with a little butter and turmeric)
8 tablespoons of yogurt

Roasted vegetables
1/2 cup crumbled feta
Salt and pepper to taste

3 tablespoons olive oil
1 onion, sliced
1 large carrot, julienned
2 cups mushrooms, chopped
1 red pepper, diced
5 cups packed fresh spinach, chopped
1/2 cup crumbled feta
Salt and pepper to taste

Serves 2-3
Preheat the oven to 180 degrees Celsius. 
In a large skillet over medium heat, cook onion and carrots in 2 Tbsp olive oil with a generous pinch of salt stirring occasionally, until slightly browned. Turn up heat to high and add mushrooms. Cook until all the vegetables are nicely brown about 5-8 minutes, stirring occasionally. Add the peppers with a pinch of salt on med-high heat, stirring occasionally until nicely browned. Add spinach after the peppers and cook stirring until wilted. If all the spinach does not fit at once, add it in portions. As one portion wilts add the next portion until all the spinach is in the skillet. 
Sprinkle feta over veggies (don't stir). Cover the skillet and cook until feta is mostly melted, about 3 minutes.
While the spinach is cooking, fold the wraps in half, wrap them in foil, and put in the oven for 5-7 minutes to warm up. Alternatively, heat them in the microwave for 30 seconds. If you use ready-made oven roasted vegetables, heat them up in the microwave for about 1 minute.
Lay the wraps out on the clean surface. Spread 2 Tbsp of hummus on each wrap. Spread 2 Tbsp of yoghurt on each wrap over hummus. Sprinkle with a pinch of salt. Divide the veggies equally among the wraps placing them on the part of wrap closest to you. Help yourself with a spoon to keep the veggies contained and fold the wrap away from you. Fold in the sides, and finish rolling the wrap away from you. Wrap a piece of foil around each veggie wrap, leaving one end exposed, so that only 3/4 of the veggie wrap is covered in foil. Put in the oven to warm up for 5 minutes (since wraps cool during the assembly process, they need this time to rewarm). 

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