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Hummus Wraps


Suitable for a: vegan diet



About 1 ½ cups fresh hummus

6 ounces Portobello mushrooms, thickly sliced

4 ounces yellow onion, thinly sliced

6 ounces fresh baby leaf spinach

Small can sliced black olives

4 pieces naan or other flatbread

¼ cup white wine

2 tablespoons olive oil

½ teaspoon garlic salt



Sauté onions, mushrooms, and garlic salt in olive oil over medium heat until onions are softabout five minutes. Add white wine and spinach, cover, and cook for an additional five minutes. Spread naan with a thick layer of hummus and garnish with olive slices. Drain cooked vegetables, layer on top of naan, and fold.

Additional comments:


I developed this recipe from a loose verbal description that I read here recently of a similar sandwich. Despite the fact that it was just a slapped-together experiment, they came out amazingly tasty. Only cook for about 5 minutes after you add the spinach; you just want to warm it up and reduce its volume somewhat.
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