Mushroom and Zucchini Pita Wraps
These easy vegetarian pita wraps are packed with roasted vegetables, hummus, and feta. Perfect for a quick lunch or snack.
Ingredients
- 8 oz portobello mushrooms
- 1 medium red onion
- 1 medium zucchini
- 2 tbsp olive oil, plus more for drizzling
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 4 pita wraps
- ½ cup hummus
- 1 lemon
- ½ cup feta cheese, crumbled
- Fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- Prepare the vegetables: Slice the mushrooms and thinly slice the red onion. Halve the zucchini lengthwise, then slice each half crosswise into half moons.
- Spread the mushrooms and onion on the baking sheet. Drizzle with the olive oil and season with smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until evenly coated and spread the vegetables out into a single layer, leaving some space between them.
- Roast the mushrooms and onion for 5 minutes. Add the zucchini, toss everything together, and return to the oven for another 15-20 minutes, until the vegetables are tender and browned.
- Warm the pita: Heat a dry nonstick skillet over medium-high heat. Warm each pita for about 30 seconds per side, until soft and heated through. Set aside.
- Assemble the wraps: Spread each warm pita with hummus, leaving a little room around the edges. Divide the roasted vegetables among the pitas.
- Squeeze fresh lemon juice over the vegetables and top with crumbled feta. Garnish fresh parsley. Roll into wraps and serve.