I first made these last week, and my non-vegetarian hubby asked for them again this week, so that’s always a good sign. They’re also super-fast and super-easy, which is always appreciated on a week night. So put down the take out menu and try these instead:
Ingredients: 16 thin asparagus spears; 1 bell pepper, sliced (red is nice for color, but green is nice for cost); 1 small yellow squash, sliced into 1/4″ rounds; olive oil; salt & pepper to taste; garlic roasted hummus; thin slices of red onion; baby spinach; 4 sun-dried tomato tortillas
Step 1: Pre-heat the broiler. Toss the asparagus, bell pepper and squash in a dash of olive oil, sprinkle with salt and pepper to taste, and spread out on a cookie sheet lined with aluminum foil (it makes for easier clean up). Broil for 4-6 minutes, flip the veggies, and broil for 4-6 minutes more.
Step 2: Spread the hummus on a tortilla. Top with some of the broiled veggies, a handful of baby spinach, and some slices of red onion. Roll up. Consume.
This should give you the basic idea, but I think it would be fun to play around with the veggies you use. And although this made four wraps (served 3), you could easily increase or decrease the amount of veggies you broil to serve 2 or 8.