cancel
Showing results for 
Search instead for 
Did you mean: 
Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 622 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 head butter (Boston) lettuce
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 4 cloves garlic
  • 4 large flour tortillas
  • 1 lemon
  • 1 medium red onion
  • 2 tomatoes
  • 2 medium zucchini squash
  • extra virgin olive oil
  • paprika
  • salt
  • tahini

Instructions

  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 (15 oz) 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!

Nutrition per Serving

Calories
622
Fat
31g
Net Carbs
60g
Protein
18g

Cookware

  • aluminum foil
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grill pan, outdoor grill, or skillet
  • hand or regular blender
  • measuring cups
  • measuring spoons
  • mixing bowls
  • spatula
  • tongs