So, initially I was looking for dairy-free dishes that I could make for parties, as I seemingly had more and more lactose-intolerant friends. Once I figured out the “trick” to getting around the dairy in this recipe, however, I just decided to make it completely vegan. Why? Better question: why not?
At their peak, these wraps were appearing about twice a week on my dinner menus. I even remember serving them to my “large, dead quadruped”-loving father, who inhaled them. The veggies are easy to swap out if there are picky eaters on those fronts, and again this is definitely grad-student friendly (especially since these are best cooked in the grad student kitchen staple: the toaster oven!!!!). Oh, and should you have leftover veggies, they go great with pasta or rice.
- 3 zucchini, washed, chopped into bite-sized pieces
- 1 bell pepper, chopped finely
- 1 small white onion, chopped finely
- 1 can corn, rinsed
- Hummus–pick your flavor
- 10in tortillas
- Olive oil
- Salt and Pepper
- Preheat toaster oven to 375*
- Put some olive oil in a skillet. When it’s hot, drop in the onion, bell pepper, and zucchini. Season with salt and pepper. When the vegetables are starting to brown and almost cooked through, toss in the corn and continue to cook on low/keep warm.
- Spread some hummus in the center of one side of a tortilla shell.
- On top of the hummus–keeping things again to the center of the tortillas–place some of the warm veggie mixture.
- Fold the tortilla. You don’t want stuff to fall out, so you need to fold it like a hot-pocket, so basically fold in the sides. Or, see the Salmon roll-up blogpost.
- Place the tortillas, once stuffed, on the rack of a baking tray in a toaster oven (if you only have a tray, spray the tray with Pam first). Drizzle olive oil on top of the hot pockets (this will cause them to brown on top) and cook for approximately 12-15 minutes.