How to make
Ingredients
1
Large sweet red pepper, cut in large dice1
Medium zucchini, trimmed and sliced in 1/4-inch (5 mm) rounds1 cup (250 mL)
Large diced red onion1 tbsp (15 mL)
Olive oil1/8 tsp (0.5 mL)
Each sea salt and cracked black pepper2
PC®Blue Menu®100% Whole Grain Whole Wheat Tortillas1/3 cup (75 mL)
PC®Hummus Chickpea Dip & Spread1/2 cup (125 mL)
Diced tomatoes1 tbsp (15 mL)
Toasted pine nuts1/4 cup (50 mL)
PC®Feta Cheese in Brine (Light), drained and crumbled1/2 cup (125 mL)
PC®Organics Baby Arugula, lightly packed
How to make
- Step 1
Preheat oven to 450°F (230°C). Line rimmed baking sheet with parchment paper.
- Step 2
In bowl, toss together pepper, zucchini, onion, olive oil, salt and pepper. Spread on prepared baking sheet. Roast in centre of oven for 20 minutes or until tender and golden. Set aside to cool for 15 minutes.
- Step 3
Place tortillas flat on work surface. Divide hummus and spread down centre of each tortilla. Arrange roasted vegetables in straight line on top of the hummus. Top with tomatoes, pine nuts, feta and arugula. Roll up tightly and slice in half on diagonal.