Roasted Vegetable Hummus Wraps
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 large red bell pepper, seeded and sliced
  • 1 medium to large red onion, peeled and sliced
  • 1 cup sliced Portabella mushrooms
  • 1 Tablespoon extra virgin olive oil
  • 1-2 pinches flaky sea salt
  • 2 gluten free savory tomato wraps
  • ¼ cup Sabra Sun Dried Tomato Hummus
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a rimmed baking sheet with aluminum foil and spread the pepper, onion, and mushrooms evenly in the pan. Drizzle with olive oil, sprinkle with salt, toss, and bake for 25-30 minutes, tossing every 5 minutes to cook evenly.
  3. Lay out the wraps and spread 2 Tablespoons Sabra Sun Dried Tomato Hummus in the center of each.
  4. Divide the roasted veggies between the 2 wraps, mounding in the centers of them.
  5. Fold over the top and bottom, then roll the wraps. Secure with toothpicks before slicing in half and serving.
Recipe by Poet in the Pantry at