Hummus and sauteed vegetable flatbread wraps, you sneaky little things. You make me want to eat veggies by the bucket load and you help me trick my hubby into eating them too. Double win for you! This recipe is actually one that I got from my little sister (18 years old and already making yummy things). She and I both share a love for 1.) veggies and 2.) veggies that don’t taste like punishment. Don’t get me wrong, we’ve eaten only about 35,000 salads in our lifetimes and will continue to, but sometimes you just need a salad inside of a flatbread wrap, know what I mean? And if that flatbread wrap can have a big old smear of hummus, why then you’re just being fancy and poppin’ out gourmet food in less than 20 minutes and that makes you a hero. It’s quite simple. Sometimes, I just need, want, have to have simple and fresh sauteed veggies with easy seasonings. In fact, I crave it. I’m still letting a two week long vacation wear off, where the closest thing i’ve had to veggies were the light sprinkles of cilantro and parsley garnishes on my plate. I shall now bow my head in shame. Thankyouverymuch. So these hummus and sauteed vegetable flatbread wraps are a healthy way for me to detox from all the cheesy deep dish, fried, steak-y, chicago dog, gyros cheeseburger-y, hot mess that I’ve consumed. Yes. I’m ashamed. Let’s start with the hummus. I’ve used a traditional smooth, creamy hummus for this recipe. I used this recipe, which is my absolute favorite restaurant style hummus. If it’s more convenient, you can use store-bought hummus too. But do give this recipe a try, you won’t be sorry you did. The flatbread used is my 2-ingredient naan flatbread. I’ve used the garlic naan version of it, because we ♥ garlic to the point where it’s a little disturbing. You can use the regular 2 ingredient recipe or just purchase store-bought flatbread if you’re in a pinch. Seasonings for this this sauteed vegetable flatbread wrap: ✓ red wine vinegar ✓ salt ✓ red pepper flakes ✓ minced garlic ✓ italian seasoning WHAT KIND OF VEGGIES CAN I USE FOR THESE FLATBREAD WRAPS?: Brace yourself. ANYTHING. YOU. WANT. I know, right? How amazing is that? You can pretty much unload anything and everything in that refrigerator of yours that’s gotta go. I used: zucchini, red onions, sweet peppers, button mushrooms, and spinach. Oh, and a few kalamata olives and crumbled feta cheese, which takes these flatbread wraps to a whole new level. For reals. Alright, I think it’s time for me to leave you and the hummus and sauteed vegetable flatbread wraps alone to let it work it’s magic on you. It’s fantastically, mind-blowingly simple. If you don’t make this or your own refrigerator veggie drawer variation of it within the next 24 hours you are definitely going to be held in contempt of letting perfectly good veggies go to waste when all you needed was this little number in your life ♥.
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I prefer using baby spinach of this recipe because regular spinach tends to release a lot of water during the cooking process which can make the rest of the vegetables soggy.
