Saturday, January 7, 2012

80--- Roasted Vegetable Wrap with Oven-Fried Spinach and Caramelized Onion Hummus

Oven-frying the spinach makes it crispy and delectable.  Have you ever had deep-fried spinach? Confession: it's my favorite vegetable.  But I do not own a deep-fat fryer (shocker, right?) and oven-frying it saved us a few calories.  And this hummus? Put it on everything.
Roasted Vegetable Wrap with Oven-Fried Spinach and Caramelized Onion Hummus

Makes ~2 cups
1 can chickpeas, drained and rinsed
1 Tbsp tahini
2 Tbsp lemon juice
1 clove garlic, minced
1/2 tsp salt
1/2 small white onion, sliced thin
1/2 tsp olive oil
1/2 cup white balsamic vinegar
2 Tbsp brown sugar
Fresh ground black pepper

In a skillet over medium heat, heat olive oil.  Add sliced onion and saute until softened, ~5 minutes.  Add vinegar and brown sugar and stir to combine with onions.  Continue to heat until vinegar is reduced, ~ 5-7 minutes.  Sprinkle with fresh ground black pepper and set aside.
Place onion mixture, chickpeas, garlic, salt, tahini and lemon juice into a food processor.  Mix until a smooth puree is formed.  Spoon into a covered container and refrigerate until ready to use.

1 zucchini, sliced lengthwise into 1/4" thick strips
1/2 red pepper, seeded and sliced into strips
1/2 red onion, sliced into thin strips
2 cups baby spinach leaves, stemmed
1/2 tsp fennel
1/2 tsp salt
1/2 tsp paprika
1/4 tsp celery salt
1/2 tsp dried thyme
Olive oil spray
Sea salt

Preheat oven to 400 degrees.  Combine spices in a small bowl.  Spray a baking sheet lightly with olive oil spray.  Lay sliced zucchini, red pepper, and red onion on prepared sheet.  Sprinkle with seasoning mixture.  Place in oven on lower rack and bake for 20-25 minutes, flipping vegetables halfway through cooking.
On additional prepared baking sheet (with olive oil spray), lay out baby spinach leaves.  Spray lightly with olive oil spray and sprinkle with sea salt.  Place sheet into oven  on upper rack when vegetables have ~15 minutes left to cook.  Watch closely so that spinach leaves do not burn.  Remove from oven when crisp.

Makes 2 wraps
2 large wheat tortillas
1/2 cup caramelized onion hummus
Roasted vegetables & oven-fried spinach

Lay out tortillas on a flat surface.  Spread 1/4 cup hummus evenly on each.  Layer zucchini, pepper, and onion strips in middle of each tortilla.  Top with oven-fried spinach.  Fold over tortilla edges, fold up bottom side toward center, then fold over top side (folding burrito-style).  Cut in half and serve.

Nutrition Info per 1 wrap: 243 calories, 4.6 g fat, 42 g carbohydrates, 13 g protein, 9 g fiber


  1. Yum! I'm going to make these soon! Thanks for all the great recipes!

  2. These look so good, and that hummus recipe seems very versatile. I am excited to try it.

  3. My family loves warm "pockets" of food and hummus. This looks great.