• Egg plant
• Zucchini squash
• Roasted red bell pepper
• Red onions (… thinly sliced)
• Large Portabella mushrooms (… thinly sliced)
1 large tortilla wrap… (I used “Jalapeno Cheddar” by Mission)
3 Tbsp. Light cream cheese
2 Tbsp. Roasted Red Pepper hummus (… Athenos brand)
– a dash of chili powder
– a dash of onion powder
– a drop or 2 of my favorite “Mongolian Fire Oil” (Optional)
Directions:
In a grill pan, lightly oil your pan and heat until hot… add veggies, but leave space between them and don’t crowd the pan. ** I grilled 3 slices of each vegetable **
Cook on one side until you get some good grill marks and then grill on the other side. {… the veggies should be somewhat soft, but not mushy)
Continue to do this until all your veggies are done. Set aside.
PREPARING YOUR WRAP
In a bowl, mix together the following ingredients:
Light cream cheese, Roasted Red Pepper hummus, chili powder, onion powder, “Mongolian Fire Oil” (optional)
Spread mixture on half of the wrap only… then place veggies on that side… start rolling wrap forward slightly and then fold in both sides, making an envelope effect.
I usually heat my wrap up in the microwave for a few seconds. Cut wrap into 4 sections.