Roasted Vegetable and Hummus Wrap


This recipe might take some effort to round up all the ingredients, but it is so easy to make and is well worth the efforts. It is also a very flexible and versatile recipe, play around with it and make it your own! These also great to cover in foil and keep them overnight in the fridge for an easy lunch on-the-go.

Use 8 -10 large regular or gluten-free wraps.

250g Button mushrooms, roughly chopped into butter bean-sized pieces
135g baby corn, halved sideways and lengthways
150g julienned carrots
150g sliced green beans
200g julienned zucchini (baby marrow)
1 large red onion, halved and sliced
1 red bell pepper, sliced
50ml olive oil
25ml balsamic vinegar
Salt to taste
2-3 cloves garlic, crushed
2t mixed dried herbs
240g sun-dried tomatoes in olive oil vinaigrette*

Basil Pesto
1/3 C olive oil
900g basil leaves
2 cloves garlic
1tsp mixed dried herbs
100g raw cashews

Simple Olive Hummus
1 can organic chickpeas, drained well
6 large olives (whichever you prefer)
¼ C olive oil
2 cloves garlic
1tsp mixed dried herbs
1tsp lemon juice
Salt and pepper to taste

1. Pre-heat your oven to 200C.
2. For the filling, throw all the chopped veggies (except the sundried tomatoes) in a large bowl. Toss the veggies with the oil, vinegar, garlic, salt and herbs until they all look covered. Pour them into a baking sheet and spread them into a single layer. Roast for 40minutes, stirring the veggies around halfway.
3. Make the basil pesto and hummus while the veggies are roasting. Simply pour all the ingredients, except the cashew nuts, for the basil pesto in a food processor and blend until it forms a chunky paste. Now throw in the cashew nuts and blend until the cashews are diced into small crunchy bits. Set aside.
4. Blend all the ingredients for the hummus in a food processor until smooth.
5. Heat up your wraps when your veggies are done. Mix the sundried tomatoes into the hot veggie mix. Start off with about 2 tablespoons of hummus, followed by a fair portion of veggies and finally about 2 tablespoons of basil pesto. Roll them up in foil or as is and serve.

Optional extras
• Fresh leafy greens
• Fresh avocado
• Olives
• Extra salt and pepper to taste

*You can find these at most supermarkets mostly near the canned tomatoes and usually in little plastic bags. These are so lovely in this recipe, do not leave this out unless you are absolutely adverse to sun-dried tomatoes.

Health benefits of chickpeas
Chickpeas have a low GI and contain soluble fibre which helps to stabilize blood sugar and provide steady, slow-burning energy. They have a high iron content that can help can boost your energy levels and contain significant amounts of folate and magnesium. Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels. Studies have found chickpeas lower the risk of heart attack. Regular intake of chickpeas is said to aid in lowering LDL (bad) and total cholesterol too.
Chickpeas provide protein comparable to that of meat or dairy foods without the high calories or saturated fats and are also great for weight loss, due to high fiber content and low GI.