Mediterranean Veggie Wrap
This simple yet delicious wrap features fried halloumi, chargrilled vegetables, creamy hummus and sun-dried tomatoes. That's like a slice of the mediterranean right in your dining room.
Servings
Produce
Zucchini (Organic)
8 4 oz
Cremini mushrooms
5 2.5 oz
Eggplant
8 4 oz
Red Bell Pepper (Organic)
8 4 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Protein & more
Flour Tortillas
1 0.5 Package
Sun-dried tomatoes
2 1 oz
Hummus
4 2 tablespoon
Pumpkin seeds
4 2 tablespoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried thyme
1/2 0.25 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Savory, dried
1/2 0.25 teaspoon
Dried tarragon
1/2 0.25 teaspoon
Rosemary, ground
1/2 0.25 teaspoon
Prep ahead (optional)
a. Slice zucchini into 1" long and ¼" thick strips. b. ¼" slice cremini mushrooms, compost tough stems. c. Slice eggplant into ¼" thick disks. d. Trim bell pepper, quarter lengthwise. e. Thinly slice yellow onion.
Instructions
1
Grill eggplant and bell peppers:
a. Preheat oven to broil and line a baking tray with parchment paper.
b. In a bowl, add the eggplant (slice into ¼" thick disks) and bell pepper (trim, quarter lengthwise). Season with salt to taste. Drizzle a dash of olive oil on the vegetables. Toss to coat.
c. Arrange the eggplant and bell pepper on the baking tray in a single layer. Broil in oven for 3 minutes. Flip over and broil for 3 more minutes. Remove from oven.
e. Slice the eggplant and bell peppers into thin strips.
2
Cook zucchini and mushrooms:
a. Heat a saute pan over medium heat. Add the pumpkin seeds. Toast for 2 minutes. Watch closely.
b. Heat ½ tbsp olive oil in the same saute pan. Add the zucchini (cut into 1" long and ¼" thick strips) and cremini mushrooms (¼" slice, compost tough stems). Add ¼ tsp salt and the Mediterranean herb mix. Saute for 2-3 minutes, or until vegetables are tender.
3
Serve:
a. Heat a griddle over medium-high heat. Warm the tortillas, 20 seconds each side.
b. Place the warm tortillas, eggplant, bell peppers, mushrooms, zucchini, yellow onion (thinly slice), pumpkin seeds, sun-dried tomatoes and hummus on the table. Let diners assemble their own wraps. Enjoy!
Chef's notes
The hummus in this wrap can be swapped for muhammara, a dip made of sun-fried tomatoes and nuts.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA