This recipe is vegetarian and can be made gluten free by using a GF wrap.
These wraps are perfect for dinner or for a "make-ahead" lunch. The flavors are truly incredible- the eggplant creates a meaty, smoky flavor, the hummus is creamy and garlic-y, the red peppers are sweet and savory and the red onions provide a spicy crunch! Eggplant is one of my favorite meat alternatives because it is a nutrient-dense, whole food that adds depth to every dish.
Prep Time: 20 minutes
Cook Time: 10 minutes
- 1- 2 red bell peppers
- 1 large eggplant
- 2 cups spinach
- 1/2 red onion (sliced into thin slices)
- 1/4 cup kalamata olives
- feta cheese to taste
- Your favorite hummus to spread on the wrap (recipe for my garlic hummus coming soon!)
- Whole wheat wraps or pita bread
Cut red peppers in half and smush them down a bit so they are flat and lay them (skin side up!) on a piece of tinfoil or baking sheet
Broil on high for about 15 minutes until the skins turn black
Slice eggplant into thin slices and lightly brush with olive oil. Heat a skillet on medium heat and cook the eggplants until soft and tender (about 4 minutes on each side)
Layer your wrap and wrap it in whatever way makes sense to you! Here's how I did mine: