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Recipe: Roasted Veggie Wraps with Red Bell Pepper Hummus

Calling all veggie lovers! Here's an easy and delicious roasted veggie wrap recipe with a red bell pepper spread that'll help you get your 2-3 cups of veggies in every day.

April 18, 2023
By
Anytime Fitness
Recipe: Roasted Veggie Wraps with Red Bell Pepper Hummus

If your taste buds are in the mood for a plant-based meal that’s as easy to make as it is delicious, then you’re in luck! This protein-rich wrap is great for when you’re on the go. The chickpea spread provides energy-boosting protein, while the cauliflower adds in potassium, fiber, and even more protein.

If you struggle with getting your daily 2-3 cups of vegetables a day (as recommended by the USDA), this is the wrap for you. The recipe calls for half a head of cauliflower, which clocks in at a whopping 6g of protein for only 75 calories and less than 1g fat. Veggies really are lean, mean protein machines!

Roasted Veggie Wrap with Red Bell Pepper Hummus

Servings: Makes 2 wraps

Ingredients

Wrap

  • ½ small head of cauliflower, cut into bite-sized pieces
  • ¼ small red onion, chopped
  • 2 tbsp. olive oil
  • 2 tortillas of your choice
  • Fresh arugula

Red Bell Pepper Hummus

  • 1-2 whole red bell peppers
  • 2 c. chickpeas
  • 4 tbsp. almond butter
  • 3 tbsp. olive oil
  • 2 cloves of garlic, minced

Directions

  1. Preheat the oven to 425º. In a medium-sized bowl, add cauliflower and onions. Drizzle with olive oil, season with ¼ tsp. salt and a pinch of pepper, then toss to combine. Spread evenly on an aluminum foil-lined baking sheet. Roast for 15-20 minutes, stirring halfway through.
  2. Set the oven temperature to broil. Place 1-2 whole bell peppers on a second aluminum foil-lined baking sheet, then on the center rack. Broil until skin is charred, about 8-10 minutes, flipping halfway through. One charred, move bell peppers into a large bowl, then close off the bowl using a lid or a large plate to keep the heat inside; let sit for 10 minutes. Remove charred skin and seeds and discard.
  3. To make the hummus, combine bell peppers and remaining hummus ingredients in a food processor. Process until smooth. Season with salt and pepper to taste.
  4. To assemble wraps, spread a layer of hummus on each tortilla. Add the roasted cauliflower and onion mixture, plus a handful of fresh arugula. Roll tortilla tightly.

Pro tip: The cauliflower and onions mixture can be made up to 5 days in advance, stored in an air-tight container in the fridge.

Nutrition Facts

  • Amount Per Serving
  • Calories: 742
  • % Daily Value
  • Total Fat 47.6g 61%
  • Saturated Fat 6.3g 31%
  • Cholesterol 0mg 0%
  • Sodium 743mg 32%
  • Total Carbohydrate 70.8g 26%
  • Dietary Fiber 14.9g 53%
  • Total Sugars 7.1g
  • Protein 16.4g
  • Vitamin D 0mcg 0%
  • Calcium 177mg 14%
  • Iron 5mg 26%
  • Potassium 754mg 16%

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