Delicious Vegetable Wraps

Vegetable Wraps

Makes 4 wraps.
Prep time: approximately 1 hr and 15 minutes
Ingredient list
6 Flour tortillas
Roasted vegetables
Hummus Spread
Chevre (goat cheese)
6 pieces of leaf lettuce
2 roma tomatoes, thinly sliced

Roasted Vegetables

Ingredient List
1 small whole onion, peeled
1 large carrot
1 small eggplant
3 tablespoons olive oil
Salt and pepper to taste
1. Preheat the oven to 375 F (180 C). Quarter the onion. Cut the carrot on the bias. Cut the eggplant into 1 inch cubes. Place the onions, carrots and eggplant in a small bowl and season with salt and pepper. Pour olive oil over the vegetables. Mix gently to coat. Pile the vegetables onto a baking sheet with sides.

2. Place the baking sheet in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven. Very gently stir the vegetables so that the ones at the bottom come to the top. When the vegetables are done remove from the oven and set them aside until ready to assemble.

Hummus Spread

Ingredient List
16 oz can garbanzo beans, half of liquid included
1/4 cup olive oil
1 clove garlic, peeled
1 tablespoon cilantro, chopped
1/4 lemon, juiced
Sriracha, to taste
Salt, pepper, to taste
Blend until smooth. Add more olive oil if the mixture is to dry.

To assemble:
Lay tortilla on a clean work surface. Place a small amount of the chevre on top of the tortilla and spread to cover. Do the same with the hummus. Layer a small amount of the roasted vegetables over the hummus. Place the leaf lettuce and sliced roma tomatoes on top and roll tightly starting with the edge closest to you. Secure them by wrapping in plastic wrap or inserting frill picks into the center of the wrap. Refrigerate until ready to serve.