Grilled Veggie Hummus Wrap

Adapted from

1 medium zucchini, cut in half lengthwise
1 medium yellow squash, cut in half lengthwise
1 medium red bell pepper
1 medium green bell pepper
Vera Jane's Extra-Virgin Olive Oil
Salt and black pepper
(2) 8-inch herbed or spinach-flavored wraps
4 Tbsp DLM Garlic & Lemon Hummus
1/2 cup fresh spinach leaves, shredded

Drizzle squash and peppers with olive oil and season with salt and pepper. Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool. Spread each wrap with 2 tablespoons of hummus. Sprinkle evenly with chopped spinach leaves. Peel roasted peppers and remove stem and seeds. Slice into thin strips and set aside. Slice squash thinly on the diagonal. Divide grilled vegetables in half and arrange over hummus and spinach in center of wraps. Roll one end in and tuck both sides while rolling. Squeeze as you roll to keep shape. Secure with toothpicks and slice in half on the diagonal.

Makes 2 servings
Prep Time: 10 Minutes
Cook Time: 10 Minutes