Sweet Pepper Mediterranean Wrap
When warmer weather hits I’m in search for lighter recipes that won’t make me feel weighed down & hot- especially for lunch time meals. Salads are always great, but I get pretty bored with them after a few days. I’m not one who is capable of eating the same thing every single day for lunch so I need a little variety in my life.
Having always been a huge fan of Mediterranean food, this sweet pepper hummus wrap is one of my favorite summer lunch (or dinner) meals. It’s easy to whip up and makes for a pretty convenient meal prep option too. Also, she’s a wonderful vegetarian option!
This sweet pepper mediterranean wrap is packed with veggies and a thick creamy layer of fresh homemade hummus. You can easily add some sautéed chicken, beef or shrimp for a higher protein option.
What You’ll Need:
For The Hummus
1 Can of Chick Peas (Garbanzo Beans)
1 TBS Tahini
1 Medium Sized Lemon
3 Cloves of Garlic
Sea Salt (To Taste)
1/2 TSP Smoked Paprika
Extra Virgin Olive Oil
For The Wrap
Extra Virgin Olive Oil
Fresh Basil
1 Red Bell Pepper
1 Orange Bell Pepper
1/2 Yellow Onion
Fresh Tomato
Green Leaf Lettuce
Sliced Peperoncini
Feta Cheese
How To:
Slice up your sweet peppers & onion. Then throw them in a pan over med/ high heat with a good size drizzle of quality extra virgin olive oil. My favorite oil to use is Graza.
Once your peppers & onions begin to sizzle, sprinkle on your seasoning of choice. I use Kinder’s All Purpose.
As your veggies are sautéing, start on the hummus. Drain the liquid from your chick peas into a cup or bowl. You may need some of this liquid for blending.
In a blender or feed processor add your chick peas, tahini, garlic, paprika, juice of one medium lemon, & about 2 tablespoons of olive oil. Start blending! Pour in chick pea liquid (Aquafaba) as needed to assist with blending creating your desired consistency. Only pour a little at a time to avoid an overly thin hummus.
Keep an eye on your peppers and onions and stir frequently to avoid burning. Once they begin to soften a good bit add in fresh basil to your sautéed veggies. Using fresh instead of dried brings out a beautiful delicate flavor.
I like to sautéed my veggies until the onions have been caramelized.
Remove hummus from food processor and place into bowl. Add in sea salt to taste.
Dice fresh tomatoes and tear lettuce for toppings.
Spread a thick layer of hummus on pita, add sautéed veggies, lettuce, & tomatoes. Top with feta and peperoncinis- enjoy!
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