A light'n'lean lunch option with fresh veggies, egg-white protein and creamy hummus that's just as delicious as it is filling.


  • 1 medium
  • 3/4 cup
  • 1/4 tsp
    sea salt
  • 1/8 tsp
    ground black pepper
  • 1 tbsp
    olive oil
  • 1/2 cup
    grape tomatoes, halved
  • 1/4
    small red onion, thinly sliced
  • 1/2 cup
    spinach (or mixed greens) raw
  • 2
    flatbread wraps or burrito sized clean tortillas
  • 2 tbsp
    hummus, homemade or store-bought


  • Heat olive oil in a skillet over medium-high heat.

  • Remove the ends from the zucchini and slice length wise into 1/4-inch thick strips. Sprinkle with salt and pepper.

  • Place sliced zucchini into oil and let cook for 2-3 minutes per side, until mostly cooked through and golden brown on both sides. Remove from heat and set zucchini slices aside.

  • In the same skillet, add the egg whites. Cook, stirring frequently, until egg whites are solid and no longer runny. Remove from heat.

  • To assemble the wraps, spread out hummus evenly over the flatbread or large tortilla, followed by 3-4 zucchini slices (parallel to the length of the wrap), the spinach, scrambled egg whites, sliced red onion, and halved grape tomatoes.

  • Wrap tightly, slice in half, and enjoy.

  • Credit to A Sweet Pea Chef

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