Meatless Monday: Hummus and Grilled Vegetable Wrap

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Wraps can be deceiving. They usually sound super healthy but are often stuffed with not-so-great ingredients that are usually doused with way too much sauce or dressing.That’s why I prefer to make my own.

For a quick dinner tonight and excellent lunch tomorrow, try Ellie’s hummus and grilled vegetable wrap. The tender zucchini gets matched against crisp bell peppers, toasted pine nuts and a handful of baby spinach to create a wonderful contrast of textures. It’s not fancy and doesn’t demand much thought or effort, but it’s a satisfying Monday meal that will have you feeling great and ready for the week ahead.

You can throw in just about anything, so use this recipe as a guideline. Substitute your favorite veggies (I like to use crunchy ones here), use your favorite flavored hummus, or swap in walnuts or almonds. There’s no reason to spend a bunch of extra money. This is a fabulous way to clean out your fridge.

Hummus and Grilled Vegetable Wrap

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg
Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

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