HUMMUS AND SAUTEED VEGETABLE FLATBREAD WRAPS
Hummus and sauteed vegetable flatbread wraps stuffed with sauteed zucchini, sweet peppers, red onions, feta cheese, and kalamata olives. These sauteed veggie wraps are perfect for a quick lunch. Make your own homemade hummus or just purchase store-bought for an even quicker meal!
This recipe is actually one that I got from my little sister (18 years old and already making yummy things). She and I both share a love for 1.) veggies and 2.) veggies that don’t taste like punishment. Don’t get me wrong, we’ve eaten only about 35,000 salads in our lifetimes and will continue to, but sometimes you just need a salad inside of a flatbread wrap, know what I mean?
And if that flatbread wrap can have a big old smear of hummus, why then you’re just being fancy and poppin’ out gourmet food in less than 20 minutes and that makes you a hero.
It’s quite simple. Sometimes, I just need, want, have to have simple and fresh sauteed veggies with easy seasonings. In fact, I crave it. I’m still letting a two week long vacation wear off, where the closest thing i’ve had to veggies were the light sprinkles of cilantro and parsley garnishes on my plate. I shall now bow my head in shame. Thankyouverymuch.
So these hummus and sauteed vegetable flatbread wraps are a healthy way for me to detox from all the cheesy deep dish, fried, steak-y, chicago dog, gyros cheeseburger-y, hot mess that I’ve consumed.
Yes. I’m ashamed.
Let’s start with the hummus. I’ve used a traditional smooth, creamy hummus for this recipe. I used this recipe, which is my absolute favorite restaurant style hummus. If it’s more convenient, you can use store-bought hummus too. But do give this recipe a try, you won’t be sorry you did.
The flatbread used is my 2-ingredient naan flatbread. I’ve used the garlic naan version of it, because we ♥ garlic to the point where it’s a little disturbing. You can use the regular 2 ingredient recipe or just purchase store-bought flatbread if you’re in a pinch.
Seasonings for this this sauteed vegetable flatbread wrap:
✓ red wine vinegar
✓ red pepper flakes
✓ minced garlic
✓ italian seasoning
WHAT KIND OF VEGGIES CAN I USE FOR THESE FLATBREAD WRAPS?:
Brace yourself. ANYTHING. YOU. WANT. I know, right? How amazing is that? You can pretty much unload anything and everything in that refrigerator of yours that’s gotta go. I used: zucchini, red onions, sweet peppers, button mushrooms, and spinach. Oh, and a few kalamata olives and crumbled feta cheese, which takes these flatbread wraps to a whole new level. For reals.
Alright, I think it’s time for me to leave you and the hummus and sauteed vegetable flatbread wraps alone to let it work it’s magic on you. It’s fantastically, mind-blowingly simple.
If you don’t make this or your own refrigerator veggie drawer variation of it within the next 24 hours you are definitely going to be held in contempt of letting perfectly good veggies go to waste when all you needed was this little number in your life ♥.
- 2 tablespoons olive oil
- 6 - 8 button mushrooms, sliced
- 2 zucchini, cut into 1/4 inch thick half moons
- 1 cup baby spinach, packed (see note)
- 1 cup red onions, sliced
- 1/2 cup sweet peppers, diced
- 1/2 teaspoon salt
- 1 tbalespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 teaspoon minced garlic
- 1/4 teaspoon italian seasoning
- 1/4 cup kalamata olives
- 1/4 cup crumbled feta cheese
- 6 flatbreads
- 1 cup hummus
- Heat the oil in a large skillet over medium heat. Add the mushrooms and zucchini and sauté for 2 minutes. Add the spinach and onions and continue to sauté just until the spinach begins to wilt just barely. Add the sweet peppers and kalamata olives, along with the salt, red wine vinegar, red pepper flakes, garlic, and italian seasoning. Allow to cook for 3 -4 minutes. Check for seasonings, adjust your preference.
- Warm the flatbreads on a lightly greased skillet, top with 2 tablespoons of hummus along with a few tablespoons of the sauteed vegetables and sprinkle with the feta cheese. Serve warm along side additional hummus for dipping.
- I prefer using baby spinach of this recipe because regular spinach tends to release a lot of water during the cooking process which can make the rest of the vegetables soggy.