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Grilled Zucchini & Veggie Wraps with Garlic Hummus.

  • 1 head
    butter (Boston) lettuce
  • 2 (398 ml) cans
    garbanzo beans (chickpeas)
  • 4 cloves
  • 4
    large flour tortillas
  • 1
  • 1 medium
    red onion
  • 2
  • 2 medium
    zucchini squash
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    2 medium zucchini squash
    1 lemon
    2 tomatoes
    1 head butter (Boston) lettuce
  • 2
    Trim ends and slice zucchini lengthwise into ¼-inch thick planks. Place in a large bowl.
  • 3
    Peel and thinly slice onion into rings; add to the bowl with the zucchini. Add oil and salt; toss to coat.
    1 medium red onion
    2 tsp extra virgin olive oil
    ½ tsp salt
  • 4
    Preheat a grill pan, outdoor grill, or large skillet over medium-high heat.
  • 5
    Once the grill pan is hot, add the veggies (working in batches if necessary) and cook until tender, 3-4 minutes per side. Return veggies to the bowl and cover with foil.
  • 6
    Meanwhile, drain and rinse beans; transfer to a blender.
    2 (398 ml) cans garbanzo beans (chickpeas)
  • 7
    Peel garlic and add to the blender.
    4 cloves garlic
  • 8
    Juice lemon into the blender. Add water, oil, tahini, paprika, and salt. Blend on high for several minutes until smooth. Add more water, one tbsp at a time, if needed, to reach desired consistency. Set aside.
    ⅓ cup water
    ¼ cup extra virgin olive oil
    2 tbsp tahini
    ½ tsp paprika
    ½ tsp salt
  • 9
    Thinly slice tomatoes into rounds.
  • 10
    Place tortillas on a flat surface and spread evenly with hummus. Divide zucchini, onion, tomato, and lettuce between them; roll tightly to close.
    4 large flour tortillas
  • 11
    Return grill pan to medium-high heat. Once the grill pan is hot, coat the bottom with oil. Place wraps on the grill and cook, rotating every 1-2 minutes, until tortillas are crispy and golden. Cut each wrap in half.
    2 tsp extra virgin olive oil
  • 12
    To serve, divide wraps between plates and enjoy!