Vegetarian Paprikawrap
Bursting with vibrant colors and bold flavors, this Vegetarian Paprikawrap is a wholesome and delicious meal that’s perfect for any time of the day! Featuring roasted red and yellow bell peppers, zucchini, mushrooms, and red onion, the veggies are seasoned with smoky paprika and warm cumin for a tantalizing depth of flavor. Each warm tortilla is generously spread with creamy hummus, layered with fresh baby spinach, and finished with a sprinkle of tangy feta cheese for the perfect balance of textures. Easy to prepare in under 45 minutes, this recipe is ideal for meal prep or a quick, satisfying lunch or dinner. Whether served warm or packed as an on-the-go option, this healthy vegetarian wrap is a surefire crowd-pleaser. Keywords: vegetarian wrap, roasted vegetable wrap, healthy lunch recipe, easy meal prep, paprikawrap.
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Recipe Information
Ingredients
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 medium red onion
- 1 medium zucchini
- 200 grams mushrooms
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large tortillas
- 200 grams hummus
- 100 grams baby spinach
- 100 grams feta cheese
Instructions
Preheat oven to 200°C (400°F).
Slice the red bell pepper, yellow bell pepper, and red onion into strips. Cut the zucchini into half-moon slices and the mushrooms into quarters.
In a large mixing bowl, combine the sliced vegetables with olive oil, smoked paprika, ground cumin, salt, and black pepper. Toss well to coat the vegetables evenly.
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, warm the tortillas on a skillet or in the microwave until they are pliable.
Spread a generous layer of hummus over each tortilla.
Divide the baby spinach among the tortillas, placing it over the hummus.
Once the vegetables are roasted, distribute them evenly on top of the spinach on each tortilla.
Crumble the feta cheese over the roasted vegetables.
Roll each tortilla tightly around the filling to form a wrap.
Serve immediately, or wrap in foil for an on-the-go meal option.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 9.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 277 mg | 21% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
