On our trip to the eastern Sierras a few weeks ago, we took a drive into Yosemite Valley and ate lunch at the Ahwahnee Hotel. This is part of our yearly tradition and none of us can imagine our vacation without it. We sit in the grand dining room and enjoy the beauty of the national park out the vaulted windows before taking a short hike and usually a swim in the river. The food is great and the ambiance is to die for. This summer I ordered a hummus and vegetable wrap. I asked them to leave off the cheese (which was probably delicious) and I substituted french fries for whatever side they were offering. I have my priorities and french fries are near the top! The wrap was so straightforward and simple, but the flavors were so delicious that I had to recreate it at home. It’s super easy to throw together and it’s a great make-ahead meal (perfect if your’e looking for a make-ahead vegan lunch recipe) that would travel well and keep. Of course next time I might sub in my homemade sweet potato hummus or roasted cauliflower hummus!
HUMMUS + ROASTED VEGGIE WRAP
- 1 portabella mushroom, sliced
- 1/2 medium onion, sliced
- 1/2 red bell pepper, sliced
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning OR 1/2 teaspoon each dried oregano and basil/parsley
- 2 Whole Wheat tortillas
- 1/4 Cup hummus
Preheat oven to 400 degrees.
Spread sliced vegetables on pan in even layer. Drizzle with olive oil, salt, pepper, and seasonings. Bake 15-20 minutes until tender.
Divide hummus between tortillas, leaving 1-inch border all the way around each. Lay vegetables in single row on each tortilla. Carefully fold each side 1-2 inches. Roll tortilla into wrap.
Can be enjoyed hot or cold. Vegetables can be roasted ahead of time. Store in airtight container until ready to eat.
Recipe by Luci Petlack, Luci’s Morsels