There’s a handful of recipes I keep in my back pocket for when I’m feeling uninspired or in need of something low-effort. These Mushroom and Zucchini Pita Wraps are one of them. Vegetarian wraps are certainly an easy meal to put together. Sometimes I like making falafel ones, where they’re baked and served with tomatoes, lettuce and a little bit of mayo.
For these mushroom and zucchini wraps, the idea is the same. The vegetables are roasted and the wraps are assembled with hummus and feta. These wraps are a blank canvas and easily customizable. The vegetables can be anything from red peppers to eggplants.
The point here is to keep things simple and the ingredient list short, but I like adding fresh tender herbs like cilantro and parsley.
Feel free to add more seasonings and different spreads. You can also drizzle the roasted vegetables with more EVOO when assembling and use crumbled goat cheese instead of feta.
These Mushroom and Zucchini Pita Wraps make a great lunch, dinner or afternoon snack. If you make them, please let me know in the comments!
Mushroom and Zucchini Pita Wraps
4
wraps15
minutes5
minutes15
minutesIngredients
- 8oz Portobello mushrooms
- 1 medium zucchini
- 1 red onion
- 2 tbsp olive oil, plus more for drizzling
1 tsp smoked paprika
- 4 Pita wraps
- 1/2 cup hummus
1 lemon
- 1/2 cup feta cheese, crumbled
Directions
Preheat the oven to 400F. Prepare the vegetables: halve the zucchini lengthwise then slice each half crosswise into half moons. Slice the mushroom and onion.
Place sliced vegetables on a baking sheet lined with parchment paper.
Drizzle over the olive oil and season with paprika, salt and pepper. Toss until well coated. Roast for 15 to 20 minutes, until vegetables have softened and started to brown.
Drizzle a nonstick skillet with olive oil and heat over high heat. Place one pita bread and heat for 30 seconds on each side. Set aside. Repeat for all pita breads.
Spread pita breads with hummus and layer with roasted vegetables. Squeeze with lemon and top with feta cheese. Serve.
