Grilled Pepper & Hummus Wraps

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 12g protein
• 48g carbs
• 16g fat
• 7g fiber

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Ingredients

• 4 large flour tortillas
• 2 red bell peppers
• 2 yellow bell peppers
• 1 orange bell peppers
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup plain hummus
• 2 cups baby spinach
• 1/2 English cucumber
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Halve the bell peppers, remove stems and seeds, and brush the cut sides lightly with olive oil.
2. 2Season the oiled peppers with smoked paprika, garlic powder, kosher salt, and black pepper so the surfaces are evenly coated.
3. 3Place peppers cut-side down on the hot grill. Cook 4 to 5 minutes until char marks appear and edges soften, then flip and grill another 3 to 4 minutes until tender and lightly blistered.
4. 4Transfer grilled peppers to a cutting board and let them rest 2 minutes so juices settle. Slice into long strips about 1/2 inch wide.
5. 5Warm the tortillas on the grill for 20 to 30 seconds per side until pliable and lightly toasted. Keep them covered so they stay soft.
6. 6Spread a generous layer of hummus across the center of each tortilla, leaving a border the edges for rolling.
7. 7Layer baby spinach over the hummus, then arrange the warm grilled pepper strips in a colorful stripe down the middle.
8. 8Add thin half-moons of cucumber and a sprinkle of crumbled feta. Finish with a squeeze of fresh lemon juice and chopped parsley.
9. 9Fold in the sides of each tortilla, then roll tightly from the bottom up into a secure wrap. Slice each wrap in half on a slight diagonal.
10. 10Serve immediately while the peppers are still warm against the cool hummus, or wrap snugly in parchment for a portable midday lunch.