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