Sabra Hummus Veggie Wraps with Eggplant, Peppers, Mint, & Feta Cheese

🧂 Ingredients

• 1 large eggplant
• 1 tablespoon extra virgin olive oil

  plus extra for greasing baking sheet
• salt and pepper to taste
• 4 gluten-free

  grain free* {or regular} tortillas 
• 1 cup Sabra Roasted Garlic Hummus
• 1 large bell pepper or 4 mini bell peppers {red

  yellow, and/or orange}
• 1 cup crumbled feta cheese
• 1 cup loosely packed fresh mint leaves

Instructions

• 1 Heat oven broiler. Grease a large baking sheet with olive oil, and set aside.
• 2 Slice ends off eggplant. Cut remaining eggplant into ~ 1/4 inch slices and lay
  them out on baking sheet. Drizzle with olive oil, and sprinkle with salt and
  pepper. Place in oven, and broil for ~15 minutes, removing 1/2 way through, and
  carefully turning eggplant slices over.
• 3 While eggplant is cooking, cut bell peppers into thin slices, and set aside.
• 4 When eggplant is done cooking, remove baking sheet from oven and allow to cool
  for 5 minutes. Carefully remove skin from eggplant slices {it should come off
  easily}, and place eggplant in a food processor with a blade attachment. Process
  for a few seconds until eggplant is mashed. Remove to a small bowl.
• 5 Heat tortillas in microwave, if necessary {some gluten free tortillas are
  stiff}, for ~30 seconds to soften.
• 6 To assemble veggie wraps: Place tortillas on a cutting board, and top each
  tortilla with 1/4 cup hummus, 1/4th of the eggplant mixture, 1/4th of the bell
  peppers, 1/4 cup feta cheese, and 1/4th of the fresh mint leaves. Roll each
  tortilla up. Serve 1 veggie wrap as a snack, or cut each tortilla into thirds
  with a serrated knife to serve as an appetizer. Enjoy!

Nutrition Info