Hummus and Sautéed Vegetable Flabread Wraps
Hummus and sauteed vegetable flatbread wraps stuffed with sauteed zucchini, sweet peppers, red onions, feta cheese, and kalamata olives. These sauteed veggie wraps are perfect for a quick lunch. Make your own homemade hummus or just purchase store-bought for an even quicker meal!
Servings: 6 wraps
Ingredients
- 2 tablespoons olive oil
- 6 - 8 button mushrooms sliced
- 2 zucchini cut into 1/4 inch thick half moons
- 1 cup baby spinach packed (see note)
- 1 cup red onions sliced
- 1/2 cup sweet peppers diced
- 1/2 teaspoon salt
- 1 tbalespoon red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 teaspoon minced garlic
- 1/4 teaspoon italian seasoning
- 1/4 cup kalamata olives
- 1/4 cup crumbled feta cheese
- 6 flatbreads
- 1 cup hummus
Instructions
- Heat the oil in a large skillet over medium heat. Add the mushrooms and zucchini and sauté for 2 minutes. Add the spinach and onions and continue to sauté just until the spinach begins to wilt just barely. Add the sweet peppers and kalamata olives, along with the salt, red wine vinegar, red pepper flakes, garlic, and italian seasoning. Allow to cook for 3 -4 minutes. Check for seasonings, adjust your preference.
- Warm the flatbreads on a lightly greased skillet, top with 2 tablespoons of hummus along with a few tablespoons of the sauteed vegetables and sprinkle with the feta cheese. Serve warm along side additional hummus for dipping.
Notes
- I prefer using baby spinach of this recipe because regular spinach tends to release a lot of water during the cooking process which can make the rest of the vegetables soggy.
