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1
For the onions: Melt the butter in a skillet over medium-low heat.
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2
Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes.
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3
Set aside and let cool slightly.
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4
For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender.
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5
Pulse until the mixture becomes somewhat smooth and combined, but do not over-mix.
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6
Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency.
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7
Add the olive oil and pulse a few more times just to incorporate.
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8
Taste and add more cumin, salt or garlic if needed.
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9
Pour the hummus into a bowl and stir to ensure it's combined.
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10
Serve immediately, or refrigerate for up to 3 days.
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11
For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar.
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12
This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad.
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13
For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute.
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14
(If you don't have a grill pan, just use a skillet.)
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15
The tortilla should still be soft and pliable, with just a little bit of color!
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16
Let the tortilla cool slightly.
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17
To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla.
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18
Arrange the cooked onions and roasted red peppers all over the hummus.
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19
Add the artichoke heart halves.
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20
Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap.
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21
Finally, sprinkle the crumbled feta all over the greens.
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22
Carefully wrap up the tortilla, tucking in the ends.
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23
Slice the wrap down the middle, share with a friend and chow down!
