Sautéed Zucchini Hummus Wraps

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Each bite of these wraps is better than the last. It’s as though you taste a new flavor or ingredient each time you sink your teeth into them. If you’re lucky, you get the ultimate bite that contains every single ingredient. Are you capable of such a feat? Only time and your wrap assembly skills will tell. If you really want to take the wraps to another level, place them in a pan over medium heat after you roll them up. This will help crisp up the outside and create a seal that decreases the likelihood of them falling apart while you eat.

Before you can make the wraps, you have to make the pickled onions. This seems like a time consuming step, but it’s very easy and extremely rewarding. You can make more and enjoy them on tacos, salads, or even Buddha bowls. All you need to do is boil water, apple cider vinegar, and sea salt, and then pour that mixture into a heat-safe glass jar with your sliced red onion. Add some agave for sweetness, screw on the top, and refrigerate until you are ready to enjoy. Meanwhile, prepare the rest of the ingredients for your wrap.

After chopping the lettuce and tomato, you can prepare your zucchini. Slice them lengthwise and sauté in a pan with olive oil. Make sure to season with sea salt, pepper, and garlic powder on both sides. Cook until browned on both sides (about three minutes per side). Cut the zucchini into bite size pieces and get read to assemble your wraps. Spread an even layer of hummus on your lavash bread and then line up the zucchini, tomatoes, lettuce, and pickled onions on the side closest to you. Roll up like a burrito, slice in half, and enjoy!

Sautéed Zucchini Hummus Wraps
  • Prep Time:10m
  • Cook Time:6m
  • Total Time:16m


For the Pickled Onions

  • 1/2 red onion, thinly sliced
  • 1 c filtered water
  • 3/4 c apple cider vinegar
  • 1/2 tsp. sea salt
  • 1 tbsp. raw agave nectar

For the Wraps

  • 1 tbsp. olive oil
  • 1 zucchini, ends removed and sliced lengthwise
  • pinch of sea salt
  • pinch of black pepper
  • pinch of garlic powder
  • 1 tomato, roughly chopped
  • 1 c red leaf lettuce, chopped
  • 2 lavash bread squares
  • 4 tbsp. hummus


For the Pickled Onions

  1. Thinly slice the red onion and add the slices to a heat-safe glass jar.
  2. Pour the water, vinegar, and sea salt into a small saucepan and bring to a boil. Once the liquid is boiling, remove from heat and allow to cool for a minute or so.
  3. Pour the vinegar solution into the jar with the onions, add the agave, screw on the lid, and then place in the fridge to cool.

For the Wraps

  1. Warm the olive oil in a pan over medium heat. Season both sides of the zucchini slices with sea salt, pepper, and garlic powder while the oil is warming.
  2. Cook the zucchini in the pan for about three minutes per side. Once each side is sufficiently browned, remove from heat.
  3. Cut the zucchini into bite size pieces and get read to assemble the wraps. Prepare the lettuce and tomato as well.
  4. Lay your lavash bread on a flat surface and spread 2 tbsp of hummus evenly across. On the end closest to you, assemble half of the zucchini pieces, lettuce, tomatoes, and your desired amount of pickled onion.
  5. Roll up the lavash and then cut it in half for serving. Enjoy!
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