Roasted Vegetable Wrap with Hummus
The quickest option that doesn't need the oven on for long. Roasted vegetables inside a wrap with hummus — simple, nutritious and full of flavour.
Equipment
- baking tray
- Baking paper
Ingredients
- 300 gr vegetables for roasting (pepper, courgette, red onion, aubergine, tomato)
- 2 wraps or pitta bread
- 4 tbsp hummus (shop-bought or homemade)
- Olive oil,
- 2 tbsp smoked paprika
- 1 tsp dried thyme
- 1 tsp Salt and pepper to taste
- Rocket or lettuce leaves (optional)
- Juice of half a lemon to serve
Instructions
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Cut all the vegetables into strips or similarly sized pieces so they roast evenly.
- Place the vegetables on the tray, drizzle with olive oil and season with smoked paprika, thyme, salt and pepper. Mix well with your hands so all the vegetables are coated.
- Roast for 20–25 minutes, turning halfway through, until golden and slightly caramelised at the edges.
- Warm the wraps in a dry frying pan for 30 seconds on each side (optional, but it makes a big difference to the texture).
- Spread each wrap with 2 generous tablespoons of hummus.
- Pile the roasted vegetables on top, add the greens and finish with a squeeze of lemon juice.
- Roll up firmly and serve immediately — or cut in half for a prettier presentation.
Notes
Notes: Zero waste tip: If you already have roasted vegetables from a previous dinner, this wrap is ready in literally 5 minutes. It's the most elegant emergency lunch there is. Homemade hummus takes it even further — find the recipe here on the blog!