Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 medium zucchini squash
  • ½ lemon
  • 1 tomato
  • ½ head butter (Boston) lettuce

• STEP 2

  Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

• STEP 3

  Trim ends and slice zucchini lengthwise into ¼-inch thick planks. Place in a medium bowl.

• STEP 4

  Peel and thinly slice onion into rings; add to the bowl with the zucchini. Add oil and salt; toss to coat.

  • ½ medium red onion
  • 1 tsp extra virgin olive oil
  • ¼ tsp salt

• STEP 5

  Once the grill pan is hot, add the veggies and cook until tender, 3-4 minutes per side. Return veggies to the bowl and cover with foil.

• STEP 6

  Meanwhile, drain and rinse beans; transfer to a blender.

  • 1 (15 oz) can garbanzo beans (chickpeas)

• STEP 7

  Peel garlic and add to the blender.

  • 2 cloves garlic

• STEP 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.

  • 3 tbsp water
  • 2 tbsp extra virgin olive oil
  • 1 tbsp tahini
  • ¼ tsp paprika
  • ¼ tsp salt

• STEP 9

  Thinly slice tomato into rounds.

• STEP 10

  Place tortillas on a flat surface and spread evenly with hummus. Divide zucchini, onion, tomato, and lettuce between them; roll tightly to close.

  • 2 large flour tortillas

• STEP 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.

  • 1 tsp extra virgin olive oil

• STEP 12

  To serve, divide wraps between plates and enjoy!