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1
For the hummus:
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2
In a skillet over medium heat, heat olive oil.
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3
Add sliced onion and saute until softened, about 5 minutes.
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4
Add vinegar and brown sugar and stir to combine with onions.
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5
Continue to heat until vinegar is reduced, about 5-7 minutes.
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6
Sprinkle with fresh ground black pepper and set aside.
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7
Place onion mixture, chickpeas, garlic, salt, tahini and lemon juice into a food processor.
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8
Mix until a smooth puree is formed.
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9
Spoon into a covered container and refrigerate until ready to use.
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10
For the roasted vegetables and oven-fried spinach:
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11
Preheat oven to 400 degrees F. Combine spices in a small bowl.
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12
Spray a baking sheet lightly with olive oil spray.
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13
Lay sliced zucchini, red pepper, and red onion on prepared sheet.
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14
Sprinkle with seasoning mixture.
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15
Place in the oven on the lower rack and bake for 20-25 minutes, flipping vegetables halfway through cooking.
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16
On the additional prepared baking sheet (also sprayed with olive oil), lay out baby spinach leaves.
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17
Spray leaves lightly with olive oil spray and sprinkle with sea salt.
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18
Place sheet into oven on the upper rack when vegetables have about 15 minutes left to cook.
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19
Watch closely so that spinach leaves do not burn.
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20
Remove from oven when crisp.
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21
For the wraps:
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22
Lay out tortillas on a flat surface.
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23
Spread 1/4 cup hummus evenly on each.
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24
Layer zucchini, pepper, and onion strips in middle of each tortilla.
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25
Top with oven-fried spinach.
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26
Fold over tortilla edges, fold up bottom side toward center, then fold over top side (folding burrito-style).
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27
Cut in half and serve.
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28
Nutrition info per 1 wrap: 243 calories, 4.6 g fat, 42 g carbohydrates, 13 g protein, 9 g fiber
