Grilled Zucchini & Veggie Wraps with Garlic Hummus

[Sincerely-Food-Chef]

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!