Hello there! This recipe features a technique that I discovered recently and has changed my life; toasting wraps in a pan! It gives wraps such a toasty, restaurant-like quality that is absolutely amazing. Not to mention that it helps them stay folded! Also, it’s zucchini season, and my grandma gave me some monstrous zucchinis to use up! The plants in my own garden are still in the flowering stage. I used a smaller one for this recipe, but expect to see lots of zucchini posts in the near future;) Here’s the recipe for this delicious wrap!
Toasty Curried Zucchini and Hummus Wraps
Total Time: 20 minutes
- 1 small zucchini, cut into rounds
- 1 small bell pepper, sliced (any colour)
- 1 tbs olive oil
- 1/2 cup water
- 1/2 tbs curry powder
- 1/2 tbs garlic powder
- Salt and pepper to taste
- 2 tbs hummus (I like roasted garlic)
- 2 organic whole wheat tortillas
- Sprouts or finely chopped lettuce (optional)
- In a pan over medium heat, heat up the olive oil. Add in the zucchini and bell peppers, and cook until they are just starting to go soft, about 5 minutes.
- In a small bowl, mix together the water, garlic and curry powder. Dump the mixture into the pan and continue to cook until all of the liquid has evaporated and the veggies are soft.
- Wipe out your pan with some paper towel and set it aside to be used for toasting your wraps.
- Spread a tablespoon of hummus onto each of your wraps. Spoon half of the vegetable mixture onto each wrap as well. Top with sprouts or lettuce.
- Fold each wrap tightly, making sure that both ends are closed. Heat the pan over medium heat and place the wraps seam-side down in it. Toast the wraps for about a minute on each side, or until they’re golden brown.
Sprouts add a lot to these wraps, but if you don’t have any I definitely recommend adding some lettuce or tomato for a bit of freshness. But the toasting just puts them over the top! Let me know what you think in the comments:))