The Pioneer Woman Tasty Kitchen
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Roasted Vegetable Wrap with Oven-Fried Spinach and Caramelized Onion Hummus

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Oven-frying the spinach makes it crispy and delectable. Have you ever had deep-fried spinach? Confession: it’s my favorite vegetable. Oven-frying it saved us a few calories. And this hummus? Put it on everything.

Ingredients

  • FOR THE HUMMUS:
  • ½ teaspoons Olive Oil
  • ½ whole Small White Onion, Sliced Thin
  • ½ cups Balsamic Vinegar
  • 2 Tablespoons Brown Sugar
  • Fresh Ground Black Pepper
  • 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
  • 1 clove Garlic, Minced
  • ½ teaspoons Salt
  • 1 Tablespoon Tahini
  • 2 Tablespoons Lemon Juice
  • FOR THE ROASTED VEGETABLES AND OVEN-FRIED SPINACH:
  • ½ teaspoons Fennel Seeds
  • ½ teaspoons Salt
  • ½ teaspoons Paprika
  • ¼ teaspoons Celery Salt
  • ½ teaspoons Dried Thyme
  • 1 whole Zucchini, Sliced Lengthwise Into 1/4 Inch Strips
  • ½ whole Red Pepper, Seeded And Sliced Into Strips
  • ½ whole Red Onion, Sliced Into Strips
  • 2 cups Baby Spinach Leaves, Stemmed
  • Sea Salt
  • 2 whole Large Tortillas, To Assemble The Wraps

Preparation

For the hummus:

In a skillet over medium heat, heat olive oil. Add sliced onion and saute until softened, about 5 minutes. Add vinegar and brown sugar and stir to combine with onions. Continue to heat until vinegar is reduced, about 5-7 minutes. Sprinkle with fresh ground black pepper and set aside.

Place onion mixture, chickpeas, garlic, salt, tahini and lemon juice into a food processor. Mix until a smooth puree is formed. Spoon into a covered container and refrigerate until ready to use.

For the roasted vegetables and oven-fried spinach:

Preheat oven to 400ºF. Combine spices in a small bowl. Spray a baking sheet lightly with olive oil spray.

Lay sliced zucchini, red pepper, and red onion on prepared sheet. Sprinkle with seasoning mixture. Place in the oven on the lower rack and bake for 20-25 minutes, flipping vegetables halfway through cooking.

On the additional prepared baking sheet (also sprayed with olive oil), lay out baby spinach leaves. Spray leaves lightly with olive oil spray and sprinkle with sea salt. Place sheet into oven on the upper rack when vegetables have about 15 minutes left to cook. Watch closely so that spinach leaves do not burn. Remove from oven when crisp.

For the wraps:

Lay out tortillas on a flat surface. Spread 1/4 cup hummus evenly on each. Layer zucchini, pepper, and onion strips in middle of each tortilla. Top with oven-fried spinach. Fold over tortilla edges, fold up bottom side toward center, then fold over top side (folding burrito-style). Cut in half and serve.

Nutrition info per 1 wrap: 243 calories, 4.6 g fat, 42 g carbohydrates, 13 g protein, 9 g fiber

One Comment

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Profile photo of Becca @ Amuse Your Bouche

Becca @ Amuse Your Bouche on 1.12.2012

I’ve never thought of putting spinach in the oven before! I’ll definitely be trying that, thanks for the idea! :)

One Review

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niki on 8.12.2012

This is a crowd-pleasing, light and flavorful recipe. The oven-roasted veggies and hummus provide a great variety of textures and flavors. Excellent as a heavy lunch or light dinner (if served alone). Satisfies both carnivorous and plant-based pallets.

I used store-bought garlic hummus and substituted dried tarragon because I didn’t have any fennel seeds.

This dish gets a solid ten out of ten; would eat again!

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