Grilled Veggie-Sunflower Hummus Wraps

Recipe

Main Dish
Grilled Veggie-Sunflower Hummus Wraps

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5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
20min
Prep
1hr25min
Total

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Description

Our homemade sunflower hummus gives this grilled vegetarian wrap a nutty and savory flavor that will keep you coming back for more. To make this recipe vegan, swap out the honey for a vegan maple syrup. 

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
Sunflower Hummus
1 c.unsalted sunflower seeds, hulled
2Roma tomates, seeded and chopped
½ c.fresh cilantro sprigs
¼ c.fresh lemon juice
3 tbsp.Gustare Vita extra virgin olive oil
2 tbsp.tahini
1 tbsp.sun dried tomatoes
¼ tsp.Hy-Vee salt
¼ tsp.Hy-Vee ground black pepper
Grilled Veggie-Sunflower Hummus Wraps
¾ c.Sunflower Hummus
3medium carrots, peeled
2medium beets, scrubbed and peeled
1small white onion
1 c.kale leaves, torn
1 c.red cabbage, shredded
2 tbsp.Hy-Vee apple cider vinegar
2 tbsp.Gustare Vita olive oil
1 tsp.Hy-Vee honey
6Ezekiel sprouted-grain tortillas

Things To Grab

  • Small saucepan
  • Blender or food processor
  • 2 small bowls
  • Medium saucepan
  • Charcoal or gas grill
  • Medium bowl
  • Paper towels

Directions

  1. Prepare Sunflower Hummus: Cook sunflower seeds in lightly salted boiling water in a saucepan for 10 minutes. Drain. Transfer sunflower seeds to a blender or food processor. Add tomatoes, cilantro, lemon juice, oilve oil, tahini, sun-dried tomatoes, salt, and pepper. Cover and blend until nearly smooth. Transfer to a small bowl. Store in the refrigerator for up to 1 week.

  2. Cut carrots into sticks. Cook carrots in a small amount of lightly salted boiling water in a medium saucepan for 10 minutes. Cool. Cook beets, covered in lightly salted boiling water, for 30 minutes. Drain. Transfer beets to a large bowl of ice water. Cool. 

  3. Prepare a charcoal or gas grill with well-greased grill rack for direct cooking over medium heat. Cut beets and onion into wedges. Place kale and cabbage in a medium bowl. Combine vinegar, oil, and honey for vinaigrette. Lightly toss half of the vinaigrette with the kale mixture.

  4. Grill carrots, beets, and onion for 15 to 20 minutes or until slightly charred, turning once.

    Hyvee Culinary Expert Tip
    No grill? No problem! The carrots, beets, and onion are also good oven-roasted. Spread the veggies on a sheet pan and roast in a 400 degree oven for 30 to 40 minutes.
    Hy-Vee Balance Magazine
  5. Wrap sprouted-grain wraps in damp paper towels. Microwave on HIGH for 1 minute. To assemble wraps, spread 2 tablespoons Sunflower Hummus on each tortilla. Top with kale mixture, carrots, beets, and onion; drizzle with remaining vinaigrette. For each wrap, fold bottom edge of tortilla over filling. Fold in one side. Then, starting from the folded bottom edge, roll up the tortilla. 

Nutrition facts

Servings

280 Calories per serving
1 wrap

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 0mg
  • Sodium: 240mg
  • Total Carbohydrates: 34g
  • Protein: 8g

Daily Values

0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%

Recipe Source:

Balance July 2018