Hummus and roast vegetable wraps
Roasted aubergine, courgette and pepper rolled up with hummus, rocket and a squeeze of lemon. A wrap that travels well and still tastes of something.
- Time
- 35 min
- Serves
- 2
- Season
- Summer
Method
- Heat the oven to 200°C (180°C fan). Cut the aubergine, courgette and deseeded red pepper into strips about 1 cm thick, and the red onion into thin wedges.
- Tip the vegetables onto a large roasting tray with the olive oil, harissa paste and a good pinch of salt. Toss with your hands until coated, then spread in a single layer.
- Roast for 25 minutes, turning halfway, until the vegetables are soft and charred at the edges.
- Wrap the tortillas in foil and warm them in the oven for the last 5 minutes.
- Spread hummus over each tortilla, leaving a border around the edge.
- Lay the vegetables and rocket down the middle and squeeze over the lemon. Fold in the sides, roll up tightly and cut in half to serve.
Tip Leave a border of bare tortilla when spreading the hummus, and do not overfill; the wrap rolls tighter and stays shut. Wrap in foil for a packed lunch.
Per portion
| Energy | 766 kcal |
| Protein | 21 g |
| Carbohydrate | 84 g |
| of which sugars | 18 g |
| Fat | 35 g |
| of which saturates | 6 g |
| Fibre | 16 g |
| Salt | 2.35 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tortilla4
- hummus150 g
- aubergine1
- courgette1
- red pepper1
- red onion1
- rocket70 g
- lemon1
- harissa paste1 tbsp
- olive oil1 tbsp
