Roasted Vegetable Wrap with Oven-Fried Spinach and Caramelized Onion Hummus

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