• Jordan Wavra

Roasted Veggie Hummus Wrap

My family and I are huge advocates of a plant based diet. What is a plant based diet you ask? Simply put, it means that the majority of our meals are plant based. Every once in awhile we will add some meat to our meal, but for the most part it's veggies, nuts, seeds, whole grains, and fruit.

As we make this shift to a plant based diet, I am continuously trying to add variety to our meals. One of the ways I've learned to do that is by utilizing root vegetables and roasting them. This is great because you can use them as a side dish and the leftovers taste great in scrambles and wraps.

When I roast veggies, I usually bake them separately because the cooking times for each vegetable vary. For this recipe I use carrots, beets, potatoes, and sweet potatoes, but you can choose any root vegetable that you prefer, and I choose organic whenever possible. I prepare each vegetable by washing and cubing. I then season them with sea salt, garlic, and a blend of herbs and bake them at 400 degrees until tender.

Roasted Veggie Hummus Wrap (Serves 2 with leftovers)

-4 carrots

-4 beets

-1 large sweet potato

-1 large red potato

-1 large golden potato

-1 cup of mixed greens

-2 whole grain tortillas


-Avocado (optional)

-Dijon Mustard (optional)

Preheat oven to 400 degrees. Prepare veggies by washing and cubing them. Season them with desired seasonings. I typically use garlic, sea salt, and an herb blend. Cook each vegetable separately until tender when poked with a fork. Anywhere between 25-35 min.

Prepare tortilla by heating on a skillet. Spread hummus and avocado (if using). Add a layer a mixed greens (washed). Once veggies are done, top mixed greens with roasted veggies. Top with Dijon mustard (optional) and enjoy!

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©2018 by Jordan Wavra.